20122019
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Fingerprint Dive into the research topics where Claire Berton-Carabin is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 12 Similar Researchers
Emulsions Medicine & Life Sciences
emulsions Agriculture & Biology
Oils Medicine & Life Sciences
Microfluidics Medicine & Life Sciences
Food Medicine & Life Sciences
droplets Agriculture & Biology
Lipids Medicine & Life Sciences
Lipolysis Medicine & Life Sciences

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Research Output 2013 2019

Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

Schroder, A. J., Sprakel, J. H. B., Boerkamp, W., Schroen, C. G. P. H. & Berton-Carabin, C. C., Jun 2019, In : Food Research International. 120, p. 352-363

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Emulsions
emulsions
lipid peroxidation
Fats
Lipids
Open Access
emulsifiers
encapsulation
Emulsions
emulsions
Iron
2 Citations (Scopus)

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

Sagis, L. M. C., Liu, B., Li, Y., Essers, J., Yang, J., Moghimikheirabadi, A., Hinderink, E., Berton-Carabin, C. & Schroen, K., 27 Feb 2019, In : Scientific Reports. 9, 1, 2938.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Surface-Active Agents
Rheology
Atomic Force Microscopy
Molecular Dynamics Simulation
Nanoparticles
1 Citation (Scopus)

Encapsulation of lipids as emulsion-alginate beads reduces food intake: a randomized placebo-controlled cross-over human trial in overweight adults

Corstens, M. N., Troost, F. J., Alleleyn, A. M. E., Klaassen, T., Berton-Carabin, C. C., Schroën, K. & Masclee, A. A. M., 1 Mar 2019, In : Nutrition Research. 63, p. 86-94

Research output: Contribution to journalArticleAcademicpeer-review

Yogurt
Emulsions
Cross-Over Studies
Eating
Placebos
Open Access

Projects 2012 2019

Activities 2013 2017

  • 6 Oral presentation
  • 6 Public lecture/debate/seminar
  • 4 Participation in or organising a conference
  • 2 Participation in or organising a workshop, seminar, course

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)
2017

Activity: Talk or presentationOral presentation

A microfluidic approach to emulsification

C.G.P.H. Schroen (Speaker), K. Muijlwijk (Speaker), S. Sahin (Speaker), C.C. Berton-Carabin (Speaker)
22 Jun 2017

Activity: Talk or presentationPublic lecture/debate/seminar

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 2017

Activity: Talk or presentationOral presentation

Mini-symposium Microscale investigation of miltiphase systems

K. Muijlwijk (Participant), C.C. Berton-Carabin (Participant), C.G.P.H. Schroen (Participant)
31 May 2017

Activity: Participating in or organising an eventParticipation in or organising a workshop, seminar, course

Effect of lipid and protein oxidation on the properties and functionality of protein interfacial layers

C.C. Berton-Carabin (Speaker), C.G.P.H. Schroen (Speaker), L.M.C. Sagis (Speaker)
2017

Activity: Talk or presentationOral presentation