| Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary S Sridharan, MBJ Meinders, JH Bitter, CV Nikiforidis Food Hydrocolloids 101, 105533, 2020 | 70 | 2020 |
| On the emulsifying properties of self-assembled pea protein particles S Sridharan, MBJ Meinders, JH Bitter, CV Nikiforidis Langmuir 36 (41), 12221-12229, 2020 | 54 | 2020 |
| Jammed emulsions with adhesive pea protein particles for elastoplastic edible 3D printed materials S Sridharan, MBJ Meinders, LM Sagis, JH Bitter, CV Nikiforidis Advanced Functional Materials 31 (45), 2101749, 2021 | 49 | 2021 |
| Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels R Kornet, S Sridharan, P Venema, LMC Sagis, CV Nikiforidis, ... Food Hydrocolloids 125, 107427, 2022 | 13 | 2022 |
| Starch controls brittleness in emulsion-gels stabilized by pea flour S Sridharan, MBJ Meinders, LMC Sagis, JH Bitter, CV Nikiforidis Food Hydrocolloids 131, 107708, 2022 | 8 | 2022 |
| Hollow protein microparticles formed through cross-linking by an Au 3+ initiated redox reaction LMI Schijven, TD Vogelaar, S Sridharan, V Saggiomo, AH Velders, ... Journal of Materials Chemistry B 10 (33), 6287-6295, 2022 | 3 | 2022 |
| The dilatable membrane of oleosomes (lipid droplets) allows their in vitro resizing and triggered release of lipids E Ntone, B Rosenbaum, S Sridharan, SBJ Willems, OA Moultos, ... Soft matter 19 (33), 6355-6367, 2023 | 1 | 2023 |
| The Dilatable Interface of Oleosomes (Lipid Droplets) Allows Their Inflation and Shrinkage During Loading and Releasing of Lipids E Ntone, B Rosenbaum, S Sridharan, SBJ Willems, OA Moultos, ... Available at SSRN 4334850, 0 | | |
harry bitterProfessor Biobased Commodity Chemisty, Wageningen University, The NetherlandsVerified email at wur.nl
