| Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review MN Corstens, CC Berton-Carabin, R de Vries, FJ Troost, AAM Masclee, ... Critical Reviews in Food Science and Nutrition 57 (10), 2218-2244, 2017 | 94 | 2017 |
| Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control MN Corstens, CC Berton-Carabin, PT Elichiry-Ortiz, K Hol, FJ Troost, ... Journal of Functional Foods 34, 319-328, 2017 | 84 | 2017 |
| Destabilization of multilayered interfaces in digestive conditions limits their ability to prevent lipolysis in emulsions MN Corstens, CC Berton-Carabin, A Kester, R Fokkink, JM van den Broek, ... Food structure 12, 54-63, 2017 | 47 | 2017 |
| Interfacial behaviour of biopolymer multilayers: Influence of in vitro digestive conditions MN Corstens, LAO Caltenco, R de Vries, K Schroën, CC Berton-Carabin Colloids and Surfaces B: Biointerfaces 153, 199-207, 2017 | 34 | 2017 |
| Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion MN Corstens, CC Berton-Carabin, K Schroën, M Viau, A Meynier Journal of functional foods 46, 394-402, 2018 | 31 | 2018 |
| Pickering emulsions A Schröder, MN Corstens, KKHY Ho, K Schroën, CC Berton‐Carabin Emulsion‐based Systems for Delivery of Food Active Compounds: Formation …, 2018 | 14 | 2018 |
| Encapsulation of lipids as emulsion-alginate beads reduces food intake: A randomized placebo-controlled cross-over human trial in overweight adults MN Corstens, FJ Troost, AME Alleleyn, T Klaassen, CC Berton-Carabin, ... Nutrition research 63, 86-94, 2019 | 13 | 2019 |
| Food-grade microgel capsules tailored for anti-obesity strategies through microfluidic preparation K Schroën, L Wu, M Corstens Current Opinion in Food Science 45, 100816, 2022 | 8 | 2022 |
| Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams K Schroën, B Deng, C Berton-Carabin, S Marze, M Corstens, E Hinderink Current Opinion in Food Science 50, 100989, 2023 | 5 | 2023 |
| A microfluidic method to systematically study droplet stability in highly concentrated emulsions YON Williams, K Schroën, MN Corstens Journal of Food Engineering 352, 111535, 2023 | 4 | 2023 |
| Coalescence kinetics of high internal phase emulsions observed by a microfluidic technique YON Williams, M Wensveen, M Corstens, K Schroën Journal of Food Engineering 362, 111739, 2024 | 3 | 2024 |
| Encapsulation of lipids to delay lipolysis and reduce food intake MN Corstens Wageningen University, 2018 | 1 | 2018 |
| Structural stability and release properties of emulsion-alginate beads under gastrointestinal conditions L Wu, K Schroën, M Corstens Food Hydrocolloids 150, 109702, 2024 | | 2024 |
| Physical stability of (plant-) protein emulsions J Cao, M Corstens, C Schroen FPE Group Day, 2022 | | 2022 |
| Encapsulation of lipids as emulsion-alginate beads reduces food intake MN Corstens, FJ Troost, AME Alleleyn, T Klaassen, CC Berton-Carabin, ... | | 2018 |
| Encapsulation of Lipids to Delay Lipolysis and Reduce Food Intake:‘From Encapsulate Design towards Human Application’ MN Corstens PQDT-Global, 2018 | | 2018 |
| 1. Controlling lipolysis through emulsion interface design is an illusion.(this thesis) MN Corstens | | |
