| Protein oleogels from protein hydrogels via a stepwise solvent exchange route A De Vries, J Hendriks, E Van Der Linden, E Scholten Langmuir 31 (51), 13850-13859, 2015 | 106 | 2015 |
| Protein oleogels from heat-set whey protein aggregates A de Vries, A Wesseling, E van der Linden, E Scholten Journal of Colloid and Interface Science 486, 75-83, 2017 | 105 | 2017 |
| The effect of oil type on network formation by protein aggregates into oleogels A de Vries, YL Gomez, E van der Linden, E Scholten Rsc Advances 7 (19), 11803-11812, 2017 | 76 | 2017 |
| Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers K Wijarnprecha, A de Vries, P Santiwattana, S Sonwai, D Rousseau Lwt 115, 108058, 2019 | 67 | 2019 |
| Tuning the rheological properties of protein-based oleogels by water addition and heat treatment A de Vries, D Jansen, E van der Linden, E Scholten Food Hydrocolloids 79, 100-109, 2018 | 59 | 2018 |
| Controlling agglomeration of protein aggregates for structure formation in liquid oil: A sticky business A De Vries, Y Lopez Gomez, B Jansen, E van der Linden, E Scholten ACS applied materials & interfaces 9 (11), 10136-10147, 2017 | 52 | 2017 |
| Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying L Manzocco, S Plazzotta, J Powell, A de Vries, D Rousseau, S Calligaris Food Hydrocolloids 122, 107117, 2022 | 44 | 2022 |
| Natural amphiphilic proteins as tri-block Janus particles: Self-sorting into thermo-responsive gels A De Vries, CV Nikiforidis, E Scholten Europhysics Letters 107 (5), 58003, 2014 | 36 | 2014 |
| Rheology and structure of oleogelled water-in-oil emulsions containing dispersed aqueous droplets as inactive fillers K Wijarnprecha, A de Vries, P Santiwattana, S Sonwai, D Rousseau Lwt 115, 108067, 2019 | 31 | 2019 |
| Water-in-oleogel emulsions—From structure design to functionality K Wijarnprecha, A de Vries, S Sonwai, D Rousseau Frontiers in Sustainable Food Systems 4, 566445, 2021 | 17 | 2021 |
| Displacement of interfacially-bound monoglyceride crystals in water-in-oil emulsions by a non-ionic surfactant M El-Aooiti, A de Vries, D Rousseau Journal of Colloid and Interface Science 580, 630-637, 2020 | 13 | 2020 |
| Structuring oil by protein building blocks A de Vries PQDT-Global, 2017 | 8 | 2017 |
| Structure-rheology relationship in monoolein liquid crystals S Mistry, PL Fuhrmann, A de Vries, R Karshafian, D Rousseau Journal of Colloid and Interface Science 630, 878-887, 2023 | 7 | 2023 |
| Demulsification of water-in-oil emulsions stabilized with glycerol monostearate crystals M El-Aooiti, A de Vries, D Rousseau Journal of Colloid and Interface Science 636, 637-645, 2023 | 5 | 2023 |
| Proteins as building blocks for oil structuring E Scholten, A De Vries | 5 | 2017 |
| Process for producing cookable, fibrous meat analogs via directional freezing C Bryson, D Rousseau, A De Vries, CM Gregson, R De Henau US Patent App. 17/666,930, 2022 | 1 | 2022 |
| Process for producing cookable, fibrous meat analogues with directional freezing C Bryson, CM Gregson, D Rousseau, A De Vries, R De Henau US Patent App. 18/562,755, 2024 | | 2024 |
| Structure and mechanical properties of anisotropic agar gels obtained via unidirectional freezing R De Henau, A de Vries, D Rousseau Food Research International, 114626, 2024 | | 2024 |
| Destabilization of particle-stabilized emulsions with non-ionic surfactants M El-Aooiti, A de Vries, D Rousseau JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 99, 73-73, 2022 | | 2022 |
| Process for producing cookable, fibrous meat analogues with directional freezing C Bryson, D Rousseau, A De Vries, CM Gregson US Patent 11,241,024, 2022 | | 2022 |
