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    Roberts-Harry, I., Macias-Rodriguez, B. A., & Velikov, K. P. (2026). Use of cellulose microfibrils and potato protein to form double network gels. Food Hydrocolloids, 172(2), Article 111958. https://doi.org/10.1016/j.foodhyd.2025.111958
  • Roberts-Harry, I., Marquès Duran, P., Molendijk, M., Bonn, D., & Velikov, K. P. (2026). Emulsions stabilised with cellulose microfibrils and potato protein. Food Hydrocolloids, 174, Article 112348. Advance online publication. https://doi.org/10.1016/j.foodhyd.2025.112348
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