Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

por Ammari, Ali, Schroen, Karin
Publicado 2018

Microfluidics Used as a Tool to Understand and Optimize Membrane Filtration Processes

por Bouhid de Aguiar, Izabella, Schroën, Karin
Publicado 2020

Coalescence dynamics in oil-in-water emulsions at elevated temperatures

por Bera, Bijoy, Khazal, Rama, Schroën, Karin
Publicado 2021

Quantification of energy input required for chitin nanocrystal aggregate size reduction through ultrasound

por Colijn, Ivanna, Fokkink, Remco, Schroën, Karin
Publicado 2021

Chitin Nanocrystals Provide Antioxidant Activity to Polylactic Acid Films

por Yanat, Murat, Colijn, Ivanna, Schroën, Karin
Publicado 2022

Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads

por Cengiz, Alime, Schroën, Karin, Berton-Carabin, Claire
Publicado 2019

Application of Microfluidics in the Production and Analysis of Food Foams

por Deng, Boxin, de Ruiter, Jolet, Schroën, Karin
Publicado 2019

Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio

por Cengiz, Alime, Schroën, Karin, Berton-Carabin, Claire
Publicado 2021

Apparent Interfacial Tension Effects in Protein Stabilized Emulsions Prepared with Microstructured Systems

por Güell, Carme, Ferrando, Montserrat, Trentin, Alexandre, Schroën, Karin
Publicado 2017

Microfluidic EDGE emulsification: the importance of interface interactions on droplet formation and pressure stability

por Sahin, Sami, Bliznyuk, Olesya, Rovalino Cordova, Ana, Schroën, Karin
Publicado 2016

Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids

por Cengiz, Alime, Kahyaoglu, Talip, Schröen, Karin, Berton‐Carabin, Claire
Publicado 2019

Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System

por Deng, Boxin, Neef, Tessa, Schroën, Karin, de Ruiter, Jolet
Publicado 2021

Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods

por Yanat, Murat, Colijn, Ivanna, de Boer, Kieke, Schroën, Karin
Publicado 2023

Microfluidic model systems used to emulate processes occurring during soft particle filtration

por Bouhid de Aguiar, Izabella, Meireles, Martine, Bouchoux, Antoine, Schroën, Karin
Publicado 2019

Conformational changes influence clogging behavior of micrometer-sized microgels in idealized multiple constrictions

por Bouhid de Aguiar, Izabella, Meireles, Martine, Bouchoux, Antoine, Schroën, Karin
Publicado 2019

Linking Findings in Microfluidics to Membrane Emulsification Process Design: The Importance of Wettability and Component Interactions with Interfaces

por Schroën, Karin, Ferrando, Montse, de Lamo-Castellví, Silvia, Sahin, Sami, Güell, Carme
Publicado 2016

Chitin Nanocrystal Hydrophobicity Adjustment by Fatty Acid Esterification for Improved Polylactic Acid Nanocomposites

por Colijn, Ivanna, Yanat, Murat, Terhaerdt, Geertje, Molenveld, Karin, Boeriu, Carmen G., Schroën, Karin
Publicado 2022

Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

por Feng, Jilu, Schroën, Karin, Guyot, Sylvain, Gacel, Agnès, Fogliano, Vincenzo, Berton-Carabin, Claire C.
Publicado 2023

Polyphenol Loaded W(1)/O/W(2) Emulsions Stabilized with Lesser Mealworm (Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated...

por Wang, Junjing, Ballon, Aurélie, Schroën, Karin, de Lamo-Castellví, Sílvia, Ferrando, Montserrat, Güell, Carme
Publicado 2021

Droplet Microfluidics for Food and Nutrition Applications

por Schroen, Karin, Berton-Carabin, Claire, Renard, Denis, Marquis, Mélanie, Boire, Adeline, Cochereau, Rémy, Amine, Chloé, Marze, Sébastien
Publicado 2021