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Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study

by Schroder, A.J., Sprakel, J.H.B., Schroen, C.G.P.H., Spaen, Joep, Berton-Carabin, C.C.

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Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

by Schroder, A.J., Sprakel, J.H.B., Boerkamp, W., Schroen, C.G.P.H., Berton-Carabin, C.C.

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Emulsion comprising antioxidant particles

by Schroder, A.J., Sprakel, J.H.B., Schroen, C.G.P.H., Berton-Carabin, C.C., Laguerre, Mickael, Birtic, Simona

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4

$Physical and oxidative stability of food emulsions prepared with pea protein fractions$

Physical and oxidative stability of food emulsions prepared with pea protein fractions

by Hinderink, E.B.A., Schroder, A.J., Sagis, L.M.C., Schroen, C.G.P.H., Berton-Carabin, C.C.

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