Photo-stability of lutein in surfactant-free lutein-zein composite colloidal particles

por de Boer, Frankjen Ynske, Imhof, Arnout, Velikov, Krassimir Petkov
Publicado 2019

Biobased Cellulose Nanofibril–Oil Composite Films for Active Edible Barriers

por Valencia, Luis, Nomena, Emma M., Mathew, Aji P., Velikov, Krassimir P.
Publicado 2019

NaCl Crystals as Carriers for Micronutrient Delivery

por Lepinay, Simon E. G., Nijveld, Raymond, Velikov, Krassimir P., Shahidzadeh, Noushine
Publicado 2022

Edible mechanical metamaterials with designed fracture for mouthfeel control

por Souto, André, Zhang, Jian, Aragón, Alejandro M., Velikov, Krassimir P., Coulais, Corentin
Publicado 2022

Fully-biobased UV-absorbing nanoparticles from ethyl cellulose and zein for environmentally friendly photoprotection

por Hayden, Douglas R., Kibbelaar, Heleen V. M., Imhof, Arnout, Velikov, Krassimir P.
Publicado 2018

Stringiness of hyaluronic acid emulsions

por Kibbelaar, Heleen V. M., Deblais, Antoine, Velikov, Krassimir P., Bonn, Daniel, Shahidzadeh, Noushine
Publicado 2021

Seeded-Growth of Silica Rods from Silica-Coated Particles

por Hayden, Douglas R., Kennedy, Chris L., Velikov, Krassimir P., van Blaaderen, Alfons, Imhof, Arnout
Publicado 2019

Revealing and Quantifying the Three-Dimensional Nano- and Microscale Structures in Self-Assembled Cellulose Microfibrils in Dispersions

por Mohan, Srivatssan, Jose, Jissy, Kuijk, Anke, Veen, Sandra J., van Blaaderen, Alfons, Velikov, Krassimir P.
Publicado 2017

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

por Peng, Jinfeng, Calabrese, Vincenzo, Geurtz, Julia, Velikov, Krassimir P., Venema, Paul, van der Linden, Erik
Publicado 2019

Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins

por Rouwhorst, Joep, van Baalen, Carlijn, Velikov, Krassimir, Habibi, Mehdi, van der Linden, Erik, Schall, Peter
Publicado 2021

Interactions of Natural Flavones with Iron Are Affected by 7-O-Glycosylation, but Not by Additional 6″-O-Acylation

por Bijlsma, Judith, de Bruijn, Wouter J. C., Koppelaar, Jamie, Sanders, Mark G., Velikov, Krassimir P., Vincken, Jean-Paul
Publicado 2023

Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

por Bijlsma, Judith, de Bruijn, Wouter J. C., Hageman, Jos A., Goos, Peter, Velikov, Krassimir P., Vincken, Jean-Paul
Publicado 2020

Emulsion Destabilization by Squeeze Flow

por Dekker, Riande I., Deblais, Antoine, Velikov, Krassimir P., Veenstra, Peter, Colin, Annie, Kellay, Hamid, Kegel, Willem K., Bonn, Daniel
Publicado 2020

Predicting thickness perception of liquid food products from their non-Newtonian rheology

por Deblais, Antoine, Hollander, Elyn den, Boucon, Claire, Blok, Annelies E., Veltkamp, Bastiaan, Voudouris, Panayiotis, Versluis, Peter, Kim, Hyun-Jung, Mellema, Michel, Stieger, Markus, Bonn, Daniel, Velikov, Krassimir P.
Publicado 2021