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Results: 77
Number of items: 77
  • Jurić, S., Ferrari, G., Velikov, K. P., & Donsì, F. (2019). High-pressure homogenization treatment to recover bioactive compounds from tomato peels. Journal of food engineering, 262, 170-180. https://doi.org/10.1016/j.jfoodeng.2019.06.011
  • Sacanna, S., Spicer, P., & Velikov, K. P. (2019). Editorial overview: Particle system shape change and response. Current Opinion in Colloid and Interface Science, 40, A1-A3. https://doi.org/10.1016/j.cocis.2019.03.006
  • Gouzy, R., Tsekou, C., Remijn, C., & Velikov, K. P. (2019). Cellulose microfibril networks in hydrolysed soy protein isolate solutions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 568, 277-283. https://doi.org/10.1016/j.colsurfa.2019.02.034
  • Peng, J., Calabrese, V., Ainis, W. N., Scager, R., Velikov, K. P., Venema, P., & van der Linden, E. (2019). Mixed gels from whey protein isolate and cellulose microfibrils. International Journal of Biological Macromolecules, 124, 1094-1105. https://doi.org/10.1016/j.ijbiomac.2018.11.210
  • Donsì, F., & Velikov, K. P. (2019). Encapsulation of food ingredients by single O/W and W/O nanoemulsions. In S. M. Jafari (Ed.), Lipid-Based Nanostructures for Food Encapsulation Purposes (pp. 37-87). (Nanoencapsulation in the Food Industry; Vol. 2). Academic Press. https://doi.org/10.1016/B978-0-12-815673-5.00002-7
  • Open Access
    Nomena, E. M., & Velikov, K. P. (2019). Drying of Pickering emulsions in a viscoelastic network of cellulose microfibrils. Colloids and Surfaces A-Physicochemical and Engineering Aspects, 568, 271-276. https://doi.org/10.1016/j.colsurfa.2019.01.075
  • Open Access
    Valencia, L., Nomena, E. M., Mathew, A. P., & Velikov, K. P. (2019). Biobased Cellulose Nanofibril-Oil Composite Films for Active Edible Barriers. ACS Applied Materials and Interfaces, 11(17), 16040-16047. https://doi.org/10.1021/acsami.9b02649
  • Open Access
    de Boer, F. Y., Imhof, A., & Velikov, K. P. (2019). Color-tunable particles through affinity interactions between water-insoluble protein and soluble dyes. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 562, 154-160. https://doi.org/10.1016/j.colsurfa.2018.11.021
  • Open Access
    Peng, J., Calabrese, V., Geurtz, J., Velikov, K. P., Venema, P., & van der Linden, E. (2019). Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. Journal of Food Science, 84(5), 1094-1103. https://doi.org/10.1111/1750-3841.14509
  • Open Access
    de Boer, F. Y., Imhof, A., & Velikov, K. P. (2019). Encapsulation of colorants by natural polymers for food applications. Coloration Technology, 135(3), 183-194. https://doi.org/10.1111/cote.12393
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