Controlled Release from Zein Matrices: Interplay of Drug Hydrophobicity and pH
Bouman, Jacob, Belton, Peter, Venema, Paul, van der Linden, Erik, de Vries, Renko, Qi, Sheng
Published in Pharmaceutical research (01.03.2016)
Published in Pharmaceutical research (01.03.2016)
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Creating Drug Solubilization Compartments via Phase Separation in Multicomponent Buccal Patches Prepared by Direct Hot Melt Extrusion–Injection Molding
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Published in Molecular pharmaceutics (07.12.2015)
Published in Molecular pharmaceutics (07.12.2015)
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Influence of Protein Hydrolysis on the Growth Kinetics of β-lg Fibrils
Kroes-Nijboer, Ardy, Venema, Paul, Bouman, Jacob, van der Linden, Erik
Published in Langmuir (17.05.2011)
Published in Langmuir (17.05.2011)
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Hole and vacuole formation during drying of sessile whey protein droplets
Bouman, Jacob, Venema, Paul, de Vries, Renko J., van der Linden, Erik, Schutyser, Maarten A.I.
Published in Food research international (01.06.2016)
Published in Food research international (01.06.2016)
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Coating Formation During Drying of β‑Lactoglobulin: Gradual and Sudden Changes
Bouman, Jacob, de Vries, Renko, Venema, Paul, Belton, Peter, Baukh, Viktor, Huinink, Hendrik P, van der Linden, Erik
Published in Biomacromolecules (12.01.2015)
Published in Biomacromolecules (12.01.2015)
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Critical Aggregation Concentration of β-Lactoglobulin-Based Fibril Formation
Kroes-Nijboer, Ardy, Venema, Paul, Bouman, Jacob, van der Linden, Erik
Published in Food biophysics (01.06.2009)
Published in Food biophysics (01.06.2009)
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Journal Article
The Critical Aggregation Concentration of [beta]-Lactoglobulin-Based Fibril Formation
Kroes-nijboer, Ardy, Venema, Paul, Bouman, Jacob, van der Linden, Erik
Published in Food biophysics (01.06.2009)
Published in Food biophysics (01.06.2009)
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Journal Article
Hole and vacuole formation during drying of sessile whey protein droplets
Bouman, Jacob, Paul VenemaauthorLaboratory of Physics and Physical Chemistry of Foods, Wageningen University, Axis-X, Building 118, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands, Renko J. de VriesauthorLaboratory of Physical Chemistry and Soft matter, Dreijenplein 6, 6703 HB Wageningen, The Netherlands, Erik van der LindenauthorLaboratory of Physics and Physical Chemistry of Foods, Wageningen University, Axis-X, Building 118, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands, Maarten A.I. SchutyserauthorLaboratory of Food Process Engineering, Wageningen University, Axis-X, Building 118, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
Year of Publication 2015
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Year of Publication 2015
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