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Willem Norde

Wageningen University and Research Centre
University Medical Center Groningen

205

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Chemodynamic features of nanoparticles: Application to understanding the dynamic life cycle of SARS-CoV-2 in aerosols and aqueous biointerfacial zones

2021 Advances in Colloid and Interface Science
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Erratum to “Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking”

2019 Colloids and Surfaces B: Biointerfaces
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The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models

2019 Food Research International
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Inhibition of oil digestion in Pickering emulsions stabilized by oxidized cellulose nanofibrils for low-calorie food design

2019 RSC Advances
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Erratum to “Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking” [Colloids Surf. B: Biointerfaces 127 (2015) 96–104]

2019 Colloids and Surfaces B: Biointerfaces
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The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions, absorption mechanisms, obstacles and responsive strategies

2018 Trends in Food Science and Technology
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Citations (31)
TEMPO-oxidized Konjac glucomannan as appliance for the preparation of hard capsules

2016 Carbohydrate Polymers
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Influence of Pluronic F127 on the distribution and functionality of inkjet-printed biomolecules in porous nitrocellulose substrates

2015 Talanta
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Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.

2015 Colloids and Surfaces B: Biointerfaces
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Contribution of Adsorbed Protein Films to Nanoscopic Vibrations Exhibited by Bacteria Adhering through Ligand–Receptor Bonds

2015 Langmuir
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