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Hinderink, Emma B.A.
31
results:
Search for persons
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Format
Online (30)
Print (1)
Mediatypes
Books (1)
Articles (Online) (24)
OpenAccess-fulltext (6)
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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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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..
?
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...
1-15
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