| Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition EBA Hinderink, K Münch, L Sagis, K Schroën, CC Berton-Carabin Food Hydrocolloids 97, 105206, 2019 | 101 | 2019 |
| Behavior of plant-dairy protein blends at air-water and oil-water interfaces EBA Hinderink, L Sagis, K Schroën, CC Berton-Carabin Colloids and Surfaces B: Biointerfaces 192, 111015, 2020 | 89 | 2020 |
| Dynamic heterogeneity in complex interfaces of soft interface-dominated materials LMC Sagis, B Liu, Y Li, J Essers, J Yang, A Moghimikheirabadi, ... Scientific Reports 9 (1), 2938, 2019 | 67 | 2019 |
| Physical and oxidative stability of food emulsions prepared with pea protein fractions EBA Hinderink, A Schröder, L Sagis, K Schroën, CC Berton-Carabin Lwt 146, 111424, 2021 | 65 | 2021 |
| Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level EBA Hinderink, W Kaade, L Sagis, K Schroën, CC Berton-Carabin Food Hydrocolloids 102, 105610, 2020 | 59 | 2020 |
| Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends EBA Hinderink, L Sagis, K Schroën, CC Berton-Carabin Journal of Colloid and Interface Science 583, 704-713, 2021 | 48 | 2021 |
| Interfacial tension measured at high expansion rates and within milliseconds using microfluidics K Muijlwijk, E Hinderink, D Ershov, C Berton-Carabin, K Schroën Journal of Colloid and Interface Science 470, 71-79, 2016 | 47 | 2016 |
| Conformational changes of whey and pea proteins upon emulsification approached by front-surface fluorescence EBA Hinderink, CC Berton-Carabin, K Schroën, A Riaublanc, ... Journal of Agricultural and Food Chemistry 69 (23), 6601-6612, 2021 | 43 | 2021 |
| Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach EBA Hinderink, J de Ruiter, J de Leeuw, K Schroën, LMC Sagis, ... Food Hydrocolloids 118, 106785, 2021 | 36 | 2021 |
| Combining plant and dairy proteins in food colloid design EBA Hinderink, A Boire, D Renard, A Riaublanc, LMC Sagis, K Schroën, ... Current Opinion in Colloid & Interface Science 56, 101507, 2021 | 27 | 2021 |
| Interfacial protein-protein displacement at fluid interfaces EBA Hinderink, MBJ Meinders, R Miller, L Sagis, K Schroën, ... Advances in colloid and Interface science 305, 102691, 2022 | 25 | 2022 |
| Dynamic flavor release from chewing gum: Mechanisms of release EBA Hinderink, S Avison, R Boom, I Bodnár Food Research International 116, 717-723, 2019 | 19 | 2019 |
| Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams K Schroën, B Deng, C Berton-Carabin, S Marze, M Corstens, E Hinderink Current Opinion in Food Science 50, 100989, 2023 | 10 | 2023 |
| Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties J Yang, R Kornet, E Ntone, MGJ Meijers, IAF van den Hoek, LMC Sagis, ... Food Hydrocolloids, 110223, 2024 | 7 | 2024 |
| Food emulsions stabilised by blends of plant and dairy proteins EBA Hinderink PQDT-Global, 2021 | 3 | 2021 |
| Coalescence of concentrated emulsions in microfluidic constrictions through avalanches E Hinderink, B Bera, C Schinkel, V Steijn Scientific Reports 15 (1), 5720, 2025 | | 2025 |
| Surface Load and Interfacial Composition of Protein-Stabilized O/W Emulsions EBA Hinderink, K Schroën, LMC Sagis, CC Berton-Carabin Multidimensional Characterization of Dietary Lipids, 317-323, 2024 | | 2024 |
Claire Berton-CarabinResearch Director, INRAECorreu electrònic verificat a inrae.fr