☰

Claire Berton-Carabin, Ph.D. - Publications

Affiliations: 
Food Science Wageningen University, Wageningen, Gelderland, Netherlands 
Area:
Colloid chemistry
Tree Info Similar researchers PubMed Report error

16 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Ten Klooster S, Takeuchi M, Schroën K, Tuinier R, Joosten R, Friedrich H, Berton-Carabin C. Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions. Journal of Colloid and Interface Science. 652: 1994-2004. PMID 37690307 DOI: 10.1016/j.jcis.2023.09.005  0.306
2023 Feng J, Schroën K, Guyot S, Gacel A, Fogliano V, Berton-Carabin CC. Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. Journal of Agricultural and Food Chemistry. PMID 36892016 DOI: 10.1021/acs.jafc.2c07365  0.402
2022 Schroën K, Berton-Carabin CC. A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation. Food Research International (Ottawa, Ont.). 160: 111621. PMID 36076435 DOI: 10.1016/j.foodres.2022.111621  0.302
2020 Troise AD, Fogliano V, Vitaglione P, Berton-Carabin CC. Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems. Journal of Agricultural and Food Chemistry. 68: 12107-12115. PMID 33054194 DOI: 10.1021/acs.jafc.0c04738  0.351
2020 Schröder A, Laguerre M, Sprakel J, Schroën K, Berton-Carabin CC. Pickering particles as interfacial reservoirs of antioxidants. Journal of Colloid and Interface Science. 575: 489-498. PMID 32434100 DOI: 10.1016/j.jcis.2020.04.069  0.307
2020 Troise AD, Berton-Carabin CC, Vitaglione P, Fogliano V. Formation of Taste-active Pyridinium Betaine Derivatives is Promoted in Thermally Treated O/W Emulsions and Alkaline pH. Journal of Agricultural and Food Chemistry. PMID 32307992 DOI: 10.1021/acs.jafc.0c01446  0.344
2019 Schröder A, Sprakel J, Boerkamp W, Schroën K, Berton-Carabin CC. Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles? Food Research International (Ottawa, Ont.). 120: 352-363. PMID 31000249 DOI: 10.1016/j.foodres.2019.03.004  0.328
2019 Duque Estrada P, School E, van der Goot AJ, Berton-Carabin CC. 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. PMID 30868581 DOI: 10.1002/jsfa.9691  0.31
2018 Eisinaite V, Duque Estrada P, Schroën K, Berton-Carabin C, Leskauskaite D. 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. PMID 29579980 DOI: 10.1016/j.foodres.2018.01.042  0.4
2018 Berton-Carabin CC, Sagis L, Schroën K. Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions. Annual Review of Food Science and Technology. PMID 29350560 DOI: 10.1146/annurev-food-030117-012405  0.354
2017 Schröder A, Sprakel J, Schroën K, Berton-Carabin CC. Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties. Soft Matter. PMID 28397896 DOI: 10.1039/c6sm02432g  0.32
2015 Leong WF, Berton-Carabin CC, Elias RJ, Lecomte J, Villeneuve P, Zhao Y, Coupland JN. Effect of lipophilization on the distribution and reactivity of ingredients in emulsions. Journal of Colloid and Interface Science. 459: 36-43. PMID 26263493 DOI: 10.1016/J.Jcis.2015.07.070  0.658
2014 Chaprenet J, Berton-Carabin CC, Elias RJ, Coupland JN. Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions Food Hydrocolloids. DOI: 10.1016/J.Foodhyd.2013.12.009  0.677
2013 Berton-Carabin CC, Coupland JN, Elias RJ. Effect of the lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 431: 9-17. DOI: 10.1016/J.Colsurfa.2013.04.016  0.684
2013 Berton-Carabin CC, Elias RJ, Coupland JN. Reactivity of a model lipophilic ingredient in surfactant-stabilized emulsions: Effect of droplet surface charge and ingredient location Colloids and Surfaces a: Physicochemical and Engineering Aspects. 418: 68-75. DOI: 10.1016/J.Colsurfa.2012.11.010  0.714
2012 Berton-Carabin CC, Coupland JN, Qian C, McClements DJ, Elias RJ. Reactivity of a lipophilic ingredient solubilized in anionic or cationic surfactant micelles Colloids and Surfaces a: Physicochemical and Engineering Aspects. 412: 135-142. DOI: 10.1016/J.Colsurfa.2012.07.029  0.673
Show low-probability matches.