| Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise DWH Merkx, L Plankensteiner, Y Yu, PA Wierenga, M Hennebelle, ... Food Chemistry 334, 127578, 2021 | 27 | 2021 |
| Physicochemical characterization of sous vide cooked squid (Loligo forbesii and Loligo vulgaris) and the relationship to selected sensory properties and hedonic response CV Schmidt, L Plankensteiner, PL Faxholm, K Olsen, OG Mouritsen, ... International Journal of Gastronomy and Food Science 23, 100298, 2021 | 21 | 2021 |
| High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets L Plankensteiner, J Yang, JH Bitter, JP Vincken, M Hennebelle, ... Food Hydrocolloids 137, 108419, 2023 | 10 | 2023 |
| Gastrophysical and chemical characterization of structural changes in cooked squid mantle CV Schmidt, L Plankensteiner, MP Clausen, AR Walhter, ... Journal of Food Science 86 (11), 4811-4827, 2021 | 7 | 2021 |
| Insights into the emulsification mechanism of the surfactant-like protein oleosin L Plankensteiner, M Hennebelle, JP Vincken, CV Nikiforidis Journal of Colloid and Interface Science 657, 352-362, 2024 | 2 | 2024 |
| Biosensing with Oleosin‐Stabilized Liquid Crystal Droplets LW Honaker, A Eijffius, L Plankensteiner, CV Nikiforidis, S Deshpande Small, 2309053, 2023 | 1 | 2023 |
