karin schroen

University of Twente

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Articles (20)

Collaborators (5)

Jolet de Ruiter

Assistant Professor

Wageningen University & Research

Claire Berton-Carabin

Wageningen University & Research

Johannes Hohlbein

Wageningen University & Research

Suyeon Yang

Wageningen University & Research

Boxin Deng

Wageningen University & Research

karin schroen

Research Interests

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Contact this professor

Articles (20)

Collaborators (5)

Jolet de Ruiter

Claire Berton-Carabin

Johannes Hohlbein

Suyeon Yang

Boxin Deng

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karin schroen

Research Interests

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Articles (20)

Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions

Dynamic interfacial effects investigated by microfluidics: Formation and stability of droplets and bubbles

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Effect of pH on the emulsifying performance of protein‐polysaccharide complexes

Polymer-based stimuli-responsive systems for protein capture: capacity, reversibility, and selectivity

Structural stability and release properties of emulsion-alginate beads under gastrointestinal conditions

From fundamental insights to rational (bio)polymer nanocomposite design - Connecting the nanometer to meter scale -

Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions

Particle dispersion governs nano to bulk dynamics for tailored nanocomposite design

The under-recognized fundamental effects of component interaction and deformability for membrane processes for food

A microfluidic study of bubble formation and coalescence tuned by dynamic adsorption of SDS and proteins

Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions

A microfluidic method to systematically study droplet stability in highly concentrated emulsions

Rethinking Membrane Processes for Food: From Particle Behavior to Innovative Membrane Cascades

Coffee melanoidins as emulsion stabilizers

Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions

Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods

Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution

Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution

Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device

Collaborators (5)

Jolet de Ruiter

Claire Berton-Carabin

Johannes Hohlbein

Suyeon Yang

Boxin Deng

How do I reach out?

Meet Kite AI