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Karin G. P. H. Schroën

Observed names: C SCHROEN, C. G. P. H. Schroen, C. G. P. H. Schroën, C. G. P. H. Schroën, C. G.P.H. Schroën, C. P. G. H. Schroen, C.G.P.H Schroen, C.G.P.H Schroën, C.G.P.H. Schroen, C.G.P.H. Schroën, C.G.P.H. Schröen, Carin G. P. H. Schroën, Carin G.P.H. Schroën, Catharina G. P. H. Schroën, Catharina G.P.H. Schroën, Catharina Gerarda Petronella Henrica Schroën, K SCHROEN, K. Schroen, K. Schroe͏̈n, K. Schroën, Karin C. P. G. H. Schroën, Karin G.P.H. Schroën, Karin Schroen, Karin Schroën, Karin Schroën, Karin Schroёn, Karin Schröen, Schroen, C.G.P.H., Schroen, Karin, Schroen, Karin; Wageningen University, Schroën, C.G.P.H., Schroën, Karin
Observed institutions: Brigham Young University, Commonwealth Scientific and Industrial Research Organisation, Food Process Engineering and Microbiology, University College London, The University of Tokyo, Wageningen University & Research, University of Twente, University of California, Berkeley
ORCID: 0000-0002-1713-3278
Observed ORCID: 0000-0002-1713-3278
OpenAlex ID: A5022235682
Pickering Emulsions for Food Applications: Background, Trends, and Challenges
2015 · Claire C. Berton-Carabin, Karin Schroën · Annual Review of Food Science and Technology · 728
Preparation methods and applications of chitosan nanoparticles; with an outlook toward reinforcement of biodegradable packaging
2021 · Murat Yanat, Karin Schroën · Reactive and Functional Polymers · 457
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Membrane fractionation of milk: state of the art and challenges
2004 · G. Brans, C.G.P.H. Schroën, et al. · Journal of Membrane Science · 443
Lattice Boltzmann Simulations of Droplet Formation in a T-Shaped Microchannel
2006 · S. van der Graaf, T. Nisisako, et al. · Langmuir · 365
Preparation of double emulsions by membrane emulsification?a review
2005 · S VANDERGRAAF, C SCHROEN, et al. · Journal of Membrane Science · 305
Modification methods for poly(arylsulfone) membranes: A mini-review focusing on surface modification
2011 · Norhan Nady, Maurice C.R. Franssen, et al. · Desalination · 293
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 · 275
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Morus alba L. nature's functional tonic
2008 · Masood Sadiq Butt, Akmal Nazir, et al. · Trends in Food Science & Technology · 263
Nanofiltration of multi-component feeds. Interactions between neutral and charged components and their effect on retention
2004 · G. Bargeman, J.M. Vollenbroek, et al. · Journal of Membrane Science · 197
Premix emulsification: A review
2010 · Akmal Nazir, Karin Schroën, et al. · Journal of Membrane Science · 189
Droplet formation in a T-shaped microchannel junction: A model system for membrane emulsification
2005 · S. van der Graaf, M.L.J. Steegmans, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 155
Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
2014 · Y. Serfert, C. Lamprecht, et al. · Journal of Food Engineering · 137
Separation kinetics of an oil-in-water emulsion under enhanced gravity
2011 · T. Krebs, C.G.P.H. Schroën, et al. · Chemical Engineering Science · 137
Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
2018 · Anja Schröder, Joris Sprakel, et al. · Journal of Food Engineering · 136
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Oil-filled polymer microcapsules for ultrasound-mediated delivery of lipophilic drugs
2008 · Klazina Kooiman, Marcel R. Böhmer, et al. · Journal of Controlled Release · 129
Influence of Preadsorbed Block Copolymers on Protein Adsorption: Surface Properties, Layer Thickness, and Surface Coverage
1995 · C. G. P. H. Schroen, M. A. Cohen Stuart, et al. · Langmuir · 129
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 · 128
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Influence of dynamic interfacial tension on droplet formation during membrane emulsification
2004 · S van der Graaf, C.G.P.H Schroën, et al. · Journal of Colloid and Interface Science · 128
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
2018 · Ali Ammari, Karin Schroen · Journal of Agricultural and Food Chemistry · 126
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 · 123
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Covalent Attachment of Organic Monolayers to Silicon Carbide Surfaces
2008 · Michel Rosso, Ahmed Arafat, et al. · Langmuir · 123
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 · 119
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Membrane separation technology for the recovery of nutraceuticals from food industrial streams
2019 · Akmal Nazir, Kashif Khan, et al. · Trends in Food Science & Technology · 112
Coalescence dynamics of surfactant-stabilized emulsions studied with microfluidics
2012 · Thomas Krebs, Karin Schroën, et al. · Soft Matter · 108
Covalently Attached Organic Monolayers on SiC and SixN4 Surfaces: Formation Using UV Light at Room Temperature
2009 · Michel Rosso, Marcel Giesbers, et al. · Langmuir · 108
Works count: 411
Citation count: 14,840
H-index: 64
I10-index: 251
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