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Langmuir : the ACS Journal of Surfaces and Colloids|May 21, 2014
Formation, stability, and mechanical properties of bovine serum albumin stabilized air bubbles produced using coaxial electrohydrodynamic atomizationS Mahalingam, M B J Meinders, M EdirisingheFood Chemistry|February 16, 2013
Moisture diffusivity in food materialsR G M van der Sman, M B J MeindersAdvances in Colloid and Interface Science|July 2, 2014
Mesoscale models of dispersions stabilized by surfactants and colloidsR G M van der Sman, M B J MeindersSoft Matter|January 12, 2017
Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizersC Buchcic, R H Tromp, M B J Meinders, et al.Soft Matter|January 10, 2015
Assembly of jammed colloidal shells onto micron-sized bubbles by ultrasoundC Buchcic, R H Tromp, M B J Meinders, et al.Journal of Agricultural and Food Chemistry|July 10, 2008
Water content or water activity: what rules crispy behavior in bread crust?N H van Nieuwenhuijzen, C Primo-Martín, M B J Meinders, et al.Food Additives and Contaminants|February 12, 2002
Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packagingR W G van Willige, J P H Linssen, M B J Meinders, et al.Journal of Colloid and Interface Science|November 24, 2017
Foam and thin films of hydrophilic silica particles modified by β-caseinM Chen, G Sala, H J F van Valenberg, et al.Pageof 1