Research output per year
Research output per year
Fingerprint
Dive into the research topics where Anja van Osch-Schröder is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
- 1 Similar Researchers
Network
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Lipid oxidation in Pickering emulsions
Berton-Carabin, C., Schröder, A., Schroën, K. & Laguerre, M., 30 Jul 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Moltke Sorensen, A. D. & Yesiltas, B. (eds.). Elsevier, p. 275-293 19 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review
3 Citations (Scopus) -
Natural particles can armor emulsions against lipid oxidation and coalescence
Schröder, A., Laguerre, M., Tenon, M., Schroën, K. & Berton-Carabin, C. C., 15 Jun 2021, In: Food Chemistry. 347, 129003.Research output: Contribution to journal › Article › Academic › peer-review
Open Access7 Citations (Scopus) -
Physical and oxidative stability of food emulsions prepared with pea protein fractions
Hinderink, E. B. A., Schroder, A. J., Sagis, L. M. C., Schroen, C. G. P. H. & Berton-Carabin, C. C., 5 Apr 2021, In: LWT - Food Science and Technology. 146, 10 p., 111424.Research output: Contribution to journal › Article › Academic › peer-review
Open Access19 Citations (Scopus) -
Chemical Stability of α-Tocopherol in Colloidal Lipid Particles with Various Morphologies
Schröder, A., Sprakel, J., Schroën, K. & Berton-Carabin, C. C., Jun 2020, In: European Journal of Lipid Science and Technology. 122, 6, 2000012.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Combined physical and oxidative stability of food Pickering emulsions
Schröder, A., 2020, Wageningen: Wageningen University. 251 p.Research output: Thesis › internal PhD, WU
Open Access
Activities
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Lipid Oxidation in Pickering emulsions: The Effect of the Emulsion’s Physical Structure
A.J. Schroder (Speaker)
2018Activity: Talk or presentation › Oral presentation › Other
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SOMATAI conference 2016
A.J. Schroder (Participant)
2017Activity: Participating in or organising an event › Participation in or organising a conference › Other
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World Congress of Food Science and Technology
A.J. Schroder (Participant)
2017Activity: Participating in or organising an event › Participation in or organising a conference › Other
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Functional interfaces in food emulsions
C.C. Berton-Carabin (Speaker), M.N. Corstens (Speaker), A.J. Schroder (Speaker), J.H.B. Sprakel (Speaker) & C.G.P.H. Schroen (Speaker)
Aug 2017Activity: Talk or presentation › Oral presentation › Other
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New food emulsions stabilized by colloidal lipid particles with tailored microstructure
A.J. Schroder (Speaker), J.H.B. Sprakel (Speaker), C.G.P.H. Schroen (Speaker) & C.C. Berton-Carabin (Speaker)
2017Activity: Talk or presentation › Oral presentation › Other
Press / Media
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Duurzaam en gezond voedsel op basis van onderzoek aan minuscule druppels in emulsies
C.C. Berton-Carabin, A.J. Schroder & J.J.W. Sewalt
1/05/18
1 Media contribution
Press/Media: Expert Comment › Other
Projects
- 1 Finished
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Tailored functionalities through structure design: New food emulsions stabilised by solid lipid nanoparticles
van Osch-Schröder, A., Berton-Carabin, C., Schroen, K. & Sprakel, J.
1/11/15 → 10/02/20
Project: PhD