Search Results - Boerkamp, Vincent J. P.

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  1. 1
    Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics

    Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics by ten Klooster, Sten, Boerkamp, Vincent J. P., Hennebelle, Marie, van Duynhoven, John P. M., Schroën, Karin, Berton-Carabin, Claire C.

    Published in Scientific reports
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  2. 2
    Choline and lactic acid covalently incorporate into the lignin structure during deep eutectic solvent pulping

    Choline and lactic acid covalently incorporate into the lignin structure during deep eutectic solvent pulping by van Erven, Gijs, Boerkamp, Vincent J. P, van Groenestijn, Johan W, Gosselink, Richard J. A

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  3. 3
    A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions

    A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions by Nguyen, Khoa A., Boerkamp, Vincent J.P., van Duynhoven, John P.M., Dubbelboer, Arend, Hennebelle, Marie, Wierenga, Peter A.

    Published in Food chemistry
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  4. 4
    Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions

    Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions by Boerkamp, Vincent J.P., Boras, Scarlett D., Vincken, Jean-Paul, van Duynhoven, John P.M., Hennebelle, Marie

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  5. 5
    Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life

    Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life by Nguyen, Khoa A., Hennebelle, Marie, van Duynhoven, John P.M., Dubbelboer, Arend, Boerkamp, Vincent J.P., Wierenga, Peter A.

    Published in Food chemistry
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  6. 6
    Regioselective C4 and C6 Double Oxidation of Cellulose by Lytic Polysaccharide Monooxygenases

    Regioselective C4 and C6 Double Oxidation of Cellulose by Lytic Polysaccharide Monooxygenases by Sun, Peicheng, Laurent, Christophe V. F. P., Boerkamp, Vincent J. P., Erven, Gijs, Ludwig, Roland, Berkel, Willem J. H., Kabel, Mirjam A.

    Published in ChemSusChem
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  7. 7
    Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates

    Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates by Brüls-Gill, Mariska, Boerkamp, Vincent J.P., Hohlbein, Johannes, van Duynhoven, John P.M.

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  8. 8
    Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy

    Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy by Boerkamp, Vincent J.P., Merkx, Donny W.H., Wang, Jianli, Vincken, Jean-Paul, Hennebelle, Marie, van Duynhoven, John P.M.

    Published in Food chemistry
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  9. 9
    Quantitative assessment of epoxide formation in oil and mayonnaise by 1 H- 13 C HSQC NMR spectroscopy

    Quantitative assessment of epoxide formation in oil and mayonnaise by 1 H- 13 C HSQC NMR spectroscopy by Boerkamp, Vincent J P, Merkx, Donny W H, Wang, Jianli, Vincken, Jean-Paul, Hennebelle, Marie, van Duynhoven, John P M

    Published in Food chemistry
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