Claire Berton-Carabin, Ph.D.

Food Science Wageningen University, Wageningen, Gelderland, Netherlands 
Colloid chemistry
"Claire Berton-Carabin"
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Troise AD, Fogliano V, Vitaglione P, et al. (2020) Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. Journal of Agricultural and Food Chemistry. 68: 12107-12115
Schröder A, Laguerre M, Sprakel J, et al. (2020) Pickering particles as interfacial reservoirs of antioxidants. Journal of Colloid and Interface Science. 575: 489-498
Troise AD, Berton-Carabin CC, Vitaglione P, et al. (2020) Formation of Taste-active Pyridinium Betaine Derivatives is Promoted in Thermally Treated O/W Emulsions and Alkaline pH. Journal of Agricultural and Food Chemistry
Schröder A, Sprakel J, Boerkamp W, et al. (2019) Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles? Food Research International (Ottawa, Ont.). 120: 352-363
Duque Estrada P, School E, van der Goot AJ, et al. (2019) Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability? Journal of the Science of Food and Agriculture
Eisinaite V, Duque Estrada P, Schroën K, et al. (2018) Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling. Food Research International (Ottawa, Ont.). 106: 722-728
Berton-Carabin CC, Sagis L, Schroën K. (2018) Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annual Review of Food Science and Technology
Schröder A, Sprakel J, Schroën K, et al. (2017) Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties. Soft Matter
Leong WF, Berton-Carabin CC, Elias RJ, et al. (2015) Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. Journal of Colloid and Interface Science. 459: 36-43
Chaprenet J, Berton-Carabin CC, Elias RJ, et al. (2014) Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions Food Hydrocolloids
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