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Results: 77
Number of items: 77
  • Open Access
    Veltkamp, B., Velikov, K. P., & Bonn, D. (2022). High velocity impact on a thin (non-Newtonian) fluid layer. Journal of Fluid Mechanics, 951, Article A40. https://doi.org/10.1017/jfm.2022.884
  • Open Access
    Souto, A., Zhang, J., Aragón, A. M., Velikov, K. P., & Coulais, C. (2022). Edible mechanical metamaterials with designed fracture for mouthfeel control. Soft Matter, 18(15), 2910-2919. https://doi.org/10.1039/d1sm01761f
  • Open Access
    Lepinay, S. E. G., Nijveld, R., Velikov, K. P., & Shahidzadeh, N. (2022). NaCl Crystals as Carriers for Micronutrient Delivery. ACS Omega, 7(33), 28955-28961. https://doi.org/10.1021/acsomega.2c02572
  • Open Access
    Moslehi, N., Bijlsma, J., de Bruijn, W. J. C., Velikov, K. P., Vincken, J. P., & Kegel, W. K. (2022). Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods. Journal of Functional Foods, 92, Article 105066. https://doi.org/10.1016/j.jff.2022.105066
  • Souto, A., Zhang, J., Aragòn, A., Velikov, K., & Coulais, C. (2021). Source data for the manuscript Edible meta-atoms [Data set]. Zenodo. https://doi.org/10.5281/zenodo.4632399
  • Van Dam, E. P., Gouzy, R., Pelan, E., Velikov, K. P., & Bakker, H. J. (2021). Water reorientation dynamics in colloidal water-oil emulsions. Physical Chemistry Chemical Physics, 23(47), 27024-27030. https://doi.org/10.1039/d1cp03182a
  • Nomena, E. M., van der Vaart, M., Voudouris, P., & Velikov, K. P. (2021). Rheology of oil-in-water emulsions stabilised by native cellulose microfibrils in primary plant cells dispersions. Food Structure, 30, Article 100239. https://doi.org/10.1016/j.foostr.2021.100239
  • Veltkamp, B., Velikov, K. P., Venner, C. H., & Bonn, D. (2021). Lubricated Friction and the Hersey Number. Physical Review Letters, 126(4), Article 044301. https://doi.org/10.1103/PhysRevLett.126.044301
  • Open Access
    Blok, A. E., Bolhuis, D. P., Kibbelaar, H. V. M., Bonn, D., Velikov, K. P., & Stieger, M. (2021). Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. Food Hydrocolloids, 121, Article 107052. https://doi.org/10.1016/j.foodhyd.2021.107052
  • Open Access
    Kibbelaar, H. V. M., Deblais, A., Velikov, K. P., Bonn, D., & Shahidzadeh, N. (2021). Stringiness of hyaluronic acid emulsions. International Journal of Cosmetic Science, 43(4), 458-465. https://doi.org/10.1111/ics.12711
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