| Pickering emulsions for food applications: background, trends, and challenges CC Berton-Carabin, K Schroën Annual review of food science and technology 6, 263-297, 2015 | 658 | 2015 |
| Lipid oxidation in oil‐in‐water emulsions: Involvement of the interfacial layer CC Berton‐Carabin, MH Ropers, C Genot Comprehensive Reviews in Food Science and Food Safety 13 (5), 945-977, 2014 | 560 | 2014 |
| Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability A Schröder, C Berton-Carabin, P Venema, L Cornacchia Food Hydrocolloids 73, 129-140, 2017 | 211 | 2017 |
| Formation, structure, and functionality of interfacial layers in food emulsions CC Berton-Carabin, L Sagis, K Schroën Annual review of food science and technology 9, 551-587, 2018 | 196 | 2018 |
| Contribution of the interfacial layer to the protection of emulsified lipids against oxidation C Berton, MH Ropers, M Viau, C Genot Journal of agricultural and food chemistry 59 (9), 5052-5061, 2011 | 153 | 2011 |
| Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions C Berton, C Genot, MH Ropers Journal of colloid and interface science 354 (2), 739-748, 2011 | 132 | 2011 |
| Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study A Schröder, J Sprakel, K Schroën, JN Spaen, CC Berton-Carabin Journal of Food Engineering 234, 63-72, 2018 | 119 | 2018 |
| Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review MN Corstens, CC Berton-Carabin, R de Vries, FJ Troost, AAM Masclee, ... Critical Reviews in Food Science and Nutrition 57 (10), 2218-2244, 2017 | 94 | 2017 |
| Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production K Schroen, O Bliznyuk, K Muijlwijk, S Sahin, CC Berton-Carabin Current Opinion in Food Science 3, 33-40, 2015 | 94 | 2015 |
| Physical bonding between sunflower proteins and phenols: Impact on interfacial properties D Karefyllakis, S Altunkaya, CC Berton-Carabin, AJ van der Goot, ... Food Hydrocolloids 73, 326-334, 2017 | 87 | 2017 |
| Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control MN Corstens, CC Berton-Carabin, PT Elichiry-Ortiz, K Hol, FJ Troost, ... Journal of Functional Foods 34, 319-328, 2017 | 84 | 2017 |
| 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 | 80 | 2019 |
| Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents J Yang, I Thielen, CC Berton-Carabin, E van der Linden, LMC Sagis Food Hydrocolloids 101, 105466, 2020 | 79 | 2020 |
| Design of interfacial films to control lipid oxidation in oil-in-water emulsions C Berton-Carabin, C Genot, C Gaillard, D Guibert, MH Ropers Food Hydrocolloids 33 (1), 99-105, 2013 | 79 | 2013 |
| Towards new food emulsions: Designing the interface and beyond C Berton-Carabin, K Schroën Current Opinion in Food Science 27, 74-81, 2019 | 77 | 2019 |
| Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins KKHY Ho, K Schroën, MF San Martín-González, CC Berton-Carabin Food structure 12, 34-42, 2017 | 73 | 2017 |
| Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions C Berton, MH Ropers, D Bertrand, M Viau, C Genot Food Chemistry 131 (4), 1360-1369, 2012 | 73 | 2012 |
| Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation C Berton, MH Ropers, D Guibert, V Solé, C Genot Journal of Agricultural and Food Chemistry 60 (35), 8659-8671, 2012 | 71 | 2012 |
| 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 | 66 | 2020 |
| Coalescence of protein-stabilised emulsions studied with microfluidics K Muijlwijk, I Colijn, H Harsono, T Krebs, C Berton-Carabin, K Schroën Food Hydrocolloids 70, 96-104, 2017 | 61 | 2017 |
