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Emma Hinderink
Emma Hinderink
Professor (Assistant), Process&Energy, TU Delft
Verified email at tudelft.nl
Title
Cited by
Cited by
Year
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
822019
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
632020
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
562019
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
512021
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
482020
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
452016
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
362021
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
302021
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
252021
Dynamic flavor release from chewing gum: Mechanisms of release
EBA Hinderink, S Avison, R Boom, I Bodnár
Food research international 116, 717-723, 2019
182019
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
122022
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
102021
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
52023
Food emulsions stabilised by blends of plant and dairy proteins
EBA Hinderink
PQDT-Global, 2021
12021
Mild extraction & fractionation of plant proteins: a potential to control functionality
J Yang, C Kornet, E Ntone, MGJ Meijers, LMC Sagis, P Venema, ...
37th EFFoST International Conference: Sustainable Food and Industry 4.0 …, 2023
2023
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