Claire Berton-Carabin

Wageningen University & Research

Netherlands

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Articles (11)

Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts

Year:

2024

Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions

Year:

2023

Coffee melanoidins as emulsion stabilizers

Year:

2023

Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile

Year:

2023

Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions

Year:

2023

Upscaling microfluidic emulsification: the importance of sub-structure design in EDGE devices

Year:

2022

Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties

Year:

2022

Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Year:

2022

Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient

Year:

2022

Combining plant and dairy proteins in food colloid design

Year:

2021

Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

Year:

2021

Collaborators (2)

Remco Tuinier

Full Professor

Eindhoven University of Technology

NETHERLANDS

karin schroen

Professor

University of Twente

NETHERLANDS

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