Karin Schroën (Karin Schroen, K Schroën)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 16

Top Topics

Room Temperature

Top Venues

Foods (Basel, Switzerland)

Biomicrofluidics

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Ruyuan Zhang, Meinou Corstens, Zi-Sheng Luo, Jiarui Cao, Karin Schroën
Effect of pH on the emulsifying performance of protein-polysaccharide complexes. Journal of the science of food and agriculture (2024)
Ruyuan Zhang, Meinou Corstens, Zi-Sheng Luo, Jiarui Cao, Karin Schroën
Effect of pH on the emulsifying performance of protein-polysaccharide complexes. Journal of the science of food and agriculture 104 (12) (2024)
Murat Yanat, Ivanna Colijn, Kieke de Boer, Karin Schroën
Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers 15 (2) (2023)
Hanieh Bazyar, M H Kandemir, J Peper, Marco A B Andrade, Anne L Bernassau, Karin Schroën, Rob G H Lammertink
Acoustophoresis of monodisperse oil droplets in water: Effect of symmetry breaking and non-resonance operation on oil trapping behavior. Biomicrofluidics 17 (6) (2023)
Hanieh Bazyar, M H Kandemir, J Peper, Marco A B Andrade, Anne L Bernassau, Karin Schroën, Rob G H Lammertink
Acoustophoresis of monodisperse oil droplets in water: Effect of symmetry breaking and non-resonance operation on oil trapping behavior. Biomicrofluidics 17 (6) (2023)
Murat Yanat, Ivanna Colijn, Kieke de Boer, Karin Schroën
Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers 15 (2) (2023)
Murat Yanat, Ivanna Colijn, Kieke de Boer, Karin Schroën
Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers 15 (2) (2023)
Murat Yanat, Ivanna Colijn, Kieke de Boer, Karin Schroën
Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers 15 (2) (2023)
Murat Yanat, Ivanna Colijn, Kieke de Boer, Karin Schroën
Comparison of the Degree of Acetylation of Chitin Nanocrystals Measured by Various Analysis Methods. Polymers 15 (2) (2023)
Murat Yanat, Ivanna Colijn, Karin Schroën
Chitin Nanocrystals Provide Antioxidant Activity to Polylactic Acid Films. Polymers 14 (14) (2022)
Ivanna Colijn, Murat Yanat, Geertje Terhaerdt, Karin Molenveld, Carmen G Boeriu, Karin Schroën
Chitin Nanocrystal Hydrophobicity Adjustment by Fatty Acid Esterification for Improved Polylactic Acid Nanocomposites. Polymers 14 (13) (2022)
Junjing Wang, Aurélie Ballon, Karin Schroën, Sílvia de Lamo-Castellví, Montserrat Ferrando, Carme Güell
Polyphenol Loaded W 1 /O/W 2 Emulsions Stabilized with Lesser Mealworm ( Alphitobius diaperinus ) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions. Foods (Basel, Switzerland) 10 (12) (2021)
Boxin Deng, Tessa Neef, Karin Schroën, Jolet de Ruiter
Mapping Bubble Formation and Coalescence in a Tubular Cross-Flow Membrane Foaming System. Membranes 11 (9) (2021)
Jessica Thaís do Prado Silva, João Vitor Munari Benetti, Taís Téo de Barros Alexandrino, Odilio Benedito Garrido Assis, Jolet de Ruiter, Karin Schroën, Vânia Regina Nicoletti
Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions. Foods (Basel, Switzerland) 10 (6) (2021)
Alime Cengiz, Karin Schroën, Claire Berton-Carabin
Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods (Basel, Switzerland) 10 (6) (2021)
Karin Schroën, Claire Berton-Carabin, Denis Renard, Mélanie Marquis, Adeline Boire, Rémy Cochereau, Chloé Amine, Sébastien Marze
Droplet Microfluidics for Food and Nutrition Applications. Micromachines 12 (8) (2021)