| Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds MJ Romero-Guzmán, N Köllmann, L Zhang, RM Boom, CV Nikiforidis LWT 123, 109120, 2020 | 48 | 2020 |
| Efficient single-step rapeseed oleosome extraction using twin-screw press MJ Romero-Guzmán, L Jung, K Kyriakopoulou, RM Boom, CV Nikiforidis Journal of Food Engineering 276, 109890, 2020 | 44 | 2020 |
| The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7 MJ Romero-Guzmán, V Petris, S De Chirico, V di Bari, D Gray, RM Boom, ... Food chemistry 306, 125578, 2020 | 37 | 2020 |
| Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability S De Chirico, V di Bari, MJR Guzmán, CV Nikiforidis, T Foster, D Gray Food chemistry 316, 126355, 2020 | 27 | 2020 |
| Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction MJ Romero-Guzmán, E Vardaka, RM Boom, CV Nikiforidis Food and Bioproducts Processing 121, 230-237, 2020 | 23 | 2020 |
| Designing a sustainable oleosome aqueous extraction: A new way to make emulsion-based foods MJR Guzmán Wageningen University, 2020 | 3 | 2020 |
| Flavour diffusion through oil body membrane L Sridharan, JR Guzman, K Nikiforidis 1st International conference on Oil bodies (2018), 2018 | | 2018 |
