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Hinderink, Emma B.A.
31  results:
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1

Plant protein aggregates induced by extraction and fraction..:

Yang, Jack ; Kornet, Remco ; Ntone, Eleni...
Food Hydrocolloids.  155 (2024)  - p. 110223 , 2024
Link: https://doi.org/10.1016/..
 
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2

Interfacial protein-protein displacement at fluid interface:

Hinderink, Emma B.A. ; Meinders, Marcel B.J. ; Miller, Reinhard...
Advances in Colloid and Interface Science.  305 (2022)  - p. 102691 , 2022
Link: https://doi.org/10.1016/..
 
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3

Early film formation in protein-stabilised emulsions: Insig..:

Hinderink, Emma B.A. ; de Ruiter, Jolet ; de Leeuw, Jaap...
Food Hydrocolloids.  118 (2021)  - p. 106785 , 2021
Link: https://doi.org/10.1016/..
 
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4

Conformational Changes of Whey and Pea Proteins upon Emulsi..:

Hinderink, Emma B. A. ; Berton-Carabin, Claire C. ; Schroën, Karin...
Journal of Agricultural and Food Chemistry.  69 (2021)  23 - p. 6601-6612 , 2021
Link: https://doi.org/10.1021/..
 
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5

Combining plant and dairy proteins in food colloid design:

Hinderink, Emma B.A. ; Boire, Adeline ; Renard, Denis...
Current Opinion in Colloid & Interface Science.  56 (2021)  - p. 101507 , 2021
Link: https://doi.org/10.1016/..
 
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6

Sequential adsorption and interfacial displacement in emuls..:

Hinderink, Emma B.A. ; Sagis, Leonard ; Schroën, Karin.
Journal of Colloid and Interface Science.  583 (2021)  - p. 704-713 , 2021
Link: https://doi.org/10.1016/..
 
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7

Physical and oxidative stability of food emulsions prepared..:

Hinderink, Emma B.A. ; Schröder, Anja ; Sagis, Leonard..
LWT.  146 (2021)  - p. 111424 , 2021
Link: https://doi.org/10.1016/..
 
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8

Behavior of plant-dairy protein blends at air-water and oil..:

Hinderink, Emma B.A. ; Sagis, Leonard ; Schroën, Karin.
Colloids and Surfaces B: Biointerfaces.  192 (2020)  - p. 111015 , 2020
Link: https://doi.org/10.1016/..
 
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9

Microfluidic investigation of the coalescence susceptibilit..:

Hinderink, Emma B.A. ; Kaade, Wael ; Sagis, Leonard..
Food Hydrocolloids.  102 (2020)  - p. 105610 , 2020
Link: https://doi.org/10.1016/..
 
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10

Dynamic flavor release from chewing gum: Mechanisms of rele..:

Hinderink, Emma B.A. ; Avison, Shane ; Boom, Remko.
Food Research International.  116 (2019)  - p. 717-723 , 2019
Link: https://doi.org/10.1016/..
 
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11

Synergistic stabilisation of emulsions by blends of dairy a..:

Hinderink, Emma B.A. ; Münch, Katharina ; Sagis, Leonard..
Food Hydrocolloids.  97 (2019)  - p. 105206 , 2019
Link: https://doi.org/10.1016/..
 
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12

Interfacial protein-protein displacement at fluid interface:

Hinderink, Emma B.A ; Meinders, Marcel B.J ; Miller, Reinhard...
https://edepot.wur.nl/570387.  , 2022
Link: https://research.wur.nl/..
 
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13

Conformational Changes of Whey and Pea Proteins upon Emulsi..:

Hinderink, Emma B.A ; Berton-Carabin, Claire C ; Schroën, Karin...
https://edepot.wur.nl/558749.  , 2021
Link: https://research.wur.nl/..
 
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14

Combining plant and dairy proteins in food colloid design:

Hinderink, Emma, B A ; Boire, Adeline ; Renard, Denis...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cocis.2021.101507.  , 2021
Link: https://hal.inrae.fr/hal..
 
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15

Conformational Changes of Whey and Pea Proteins upon Emulsi..:

Hinderink, Emma B. A ; Berton-Carabin, Claire C ; Schroën, Karin...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8213056/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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