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Claire Berton‐Carabin

Observed names: Berton, Claire, Berton- Carabin, Claire, Berton-Carabin Claire, Berton-Carabin, C.C., Berton-Carabin, Claire, Berton-Carabin, Claire C., C Berton-Carabin Claire, C. Berton-Carabin, C.C. Berton-Carabin, Claire Berton, Claire Berton-Carabin, Claire C Berton-Carabin, Claire C Berton‐Carabin, Claire C. Berton-Carabin, Claire C. Berton‐Carabin
Observed institutions: Pennsylvania State University, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Biopolymères Interactions Assemblages, Food Process Engineering and Microbiology, Institut Jean-Pierre Bourgin, Universidade Estadual Paulista (Unesp), Wageningen University & Research, Nantes Université
ORCID: 0000-0002-5585-640X
Observed ORCID: 0000-0002-5585-640X
OpenAlex ID: A5064109123
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
2015 · Claire C. Berton-Carabin, Karin Schroën · Annual Review of Food Science and Technology · 760
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
2014 · Claire C. Berton‐Carabin, Marie‐Hélène Ropers, et al. · Comprehensive Reviews in Food Science and Food Safety · 592
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
2017 · Anja Schröder, Claire Berton-Carabin, et al. · Food Hydrocolloids · 311
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
2018 · Claire C. Berton-Carabin, Leonard Sagis, et al. · Annual Review of Food Science and Technology · 286
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Lipid oxidation in emulsions: New insights from the past two decades
2024 · Marie Hennebelle, Pierre Villeneuve, et al. · Progress in Lipid Research · 168
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
2011 · Claire Berton, Marie-Hélène Ropers, et al. · Journal of Agricultural and Food Chemistry · 154
Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents
2019 · Jack Yang, Ilonka Thielen, et al. · Food Hydrocolloids · 152
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Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
2018 · Anja Schröder, Joris Sprakel, et al. · Journal of Food Engineering · 146
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Physical bonding between sunflower proteins and phenols: Impact on interfacial properties
2017 · Dimitris Karefyllakis, Serkan Altunkaya, et al. · Food Hydrocolloids · 144
Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions
2010 · Claire Berton, Claude Genot, et al. · Journal of Colloid and Interface Science · 144
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
2022 · Jack Yang, Remco Kornet, et al. · Food Structure · 142
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Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties
2022 · Jilu Feng, Claire C. Berton-Carabin, et al. · Trends in Food Science & Technology · 133
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Behavior of plant-dairy protein blends at air-water and oil-water interfaces
2020 · Emma B.A. Hinderink, Leonard Sagis, et al. · Colloids and Surfaces B Biointerfaces · 128
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Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition
2019 · Emma B.A. Hinderink, Katharina Münch, et al. · Food Hydrocolloids · 123
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Towards new food emulsions: designing the interface and beyond
2019 · Claire Berton-Carabin, Karin Schroën · Current Opinion in Food Science · 112
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Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
2024 · Jack Yang, Remco Kornet, et al. · Food Hydrocolloids · 109
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Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices
2019 · Patrícia Duque-Estrada, Claire C. Berton-Carabin, et al. · Journal of Agricultural and Food Chemistry · 109
Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control
2017 · Meinou N. Corstens, Claire C. Berton-Carabin, et al. · Journal of Functional Foods · 105
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The Importance of Interfacial Tension in Emulsification: Connecting Scaling Relations Used in Large Scale Preparation with Microfluidic Measurement Methods
2020 · Karin Schroën, Jolet de Ruiter, et al. · ChemEngineering · 102
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Microfluidic emulsification devices: from micrometer insights to large-scale food emulsion production
2014 · Karin Schroën, Olesya Bliznyuk, et al. · Current Opinion in Food Science · 98
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
2016 · Kacie K.H.Y. Ho, Karin Schroën, et al. · Food Structure · 85
Physical and oxidative stability of food emulsions prepared with pea protein fractions
2021 · Emma B.A. Hinderink, Anja Schröder, et al. · LWT · 84
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Encapsulation of the therapeutic microbe Akkermansia muciniphila in a double emulsion enhances survival in simulated gastric conditions
2017 · Kees C.H. van der Ark, Avis Dwi Wahyu Nugroho, et al. · Food Research International · 83
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
2012 · Claire Berton, Marie-Hélène Ropers, et al. · Journal of Agricultural and Food Chemistry · 83
Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting
2020 · Jack Yang, Iris Faber, et al. · Food Hydrocolloids · 82
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Works count: 207
Citation count: 7,890
H-index: 53
I10-index: 109
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