| Concepts for further sustainable production of foods AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ... Journal of Food Engineering 168, 42-51, 2016 | 263 | 2016 |
| Shear-induced fibrous structure formation from a pectin/SPI blend BL Dekkers, CV Nikiforidis, AJ van der Goot Innovative Food Science & Emerging Technologies 36, 193-200, 2016 | 187 | 2016 |
| Structure and functions of oleosomes (oil bodies) CV Nikiforidis Advances in Colloid and Interface Science 274, 102039, 2019 | 171 | 2019 |
| Aqueous extraction of oil bodies from maize germ (Zea mays) and characterization of the resulting natural oil-in-water emulsion CV Nikiforidis, V Kiosseoglou Journal of agricultural and food chemistry 57 (12), 5591-5596, 2009 | 136 | 2009 |
| Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies CV Nikiforidis, A Matsakidou, V Kiosseoglou RSC Advances 4 (48), 25067-25078, 2014 | 135 | 2014 |
| Physical bonding between sunflower proteins and phenols: Impact on interfacial properties D Karefyllakis, S Altunkaya, CC Berton-Carabin, AJ van der Goot, ... Food Hydrocolloids 73, 326-334, 2017 | 104 | 2017 |
| Self-assemblies of lecithin and α-tocopherol as gelators of lipid material CV Nikiforidis, E Scholten RSC advances 4 (5), 2466-2473, 2014 | 96 | 2014 |
| Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface− xanthan gum interactions CV Nikiforidis, V Kiosseoglou Journal of Agricultural and Food Chemistry 58 (1), 527-532, 2010 | 88 | 2010 |
| Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary S Sridharan, MBJ Meinders, JH Bitter, CV Nikiforidis Food Hydrocolloids 101, 105533, 2020 | 80 | 2020 |
| Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds CVN E Ntone, JH Bitter Food Hydrocolloids 102, 2020 | 77 | 2020 |
| Oil bodies: An insight on their microstructure—Maize germ vs sunflower seed CV Nikiforidis, V Kiosseoglou, E Scholten Food Research International 52 (1), 136-141, 2013 | 77 | 2013 |
| Jammed emulsions with adhesive pea protein particles for elastoplastic edible 3D printed materials S Sridharan, MBJ Meinders, LM Sagis, JH Bitter, CV Nikiforidis Advanced Functional Materials 31 (45), 2101749, 2021 | 68 | 2021 |
| High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies CV Nikiforidis, E Scholten Food Hydrocolloids 43, 283-289, 2015 | 68 | 2015 |
| Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient J Yang, R Kornet, CF Diedericks, Q Yang, CC Berton-Carabin, ... Food Structure 31, 100254, 2022 | 65 | 2022 |
| On the emulsifying properties of self-assembled pea protein particles S Sridharan, MBJ Meinders, JH Bitter, CV Nikiforidis Langmuir 36 (41), 12221-12229, 2020 | 64 | 2020 |
| The emulsifying performance of mildly derived mixtures from sunflower seeds D Karefyllakis, H Octaviana, AJ van der Goot, CV Nikiforidis Food Hydrocolloids 88, 75-85, 2019 | 64 | 2019 |
| Polymer organogelation with chitin and chitin nanocrystals CV Nikiforidis, E Scholten Rsc Advances 5 (47), 37789-37799, 2015 | 63 | 2015 |
| Organogel formation via supramolecular assembly of oleic acid and sodium oleate CV Nikiforidis, EP Gilbert, E Scholten Rsc Advances 5 (59), 47466-47475, 2015 | 62 | 2015 |
| Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends CV Nikiforidis, CG Biliaderis, V Kiosseoglou Food chemistry 134 (1), 64-73, 2012 | 62 | 2012 |
| Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation A Paraskevopoulou, S Donsouzi, CV Nikiforidis, V Kiosseoglou Food Research International 69, 72-79, 2015 | 61 | 2015 |
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerifisert e-postadresse på wur.nl
