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K

Krassimir P. Velikov

unilever

44H指数
186论文数
8.6K被引数
收录论文 83
发表时间
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Trending new food materials & technologies新兴食品原料与技术
errCurrent Opinion in Colloid & Interface Science
IF7
err2026-02-27
err0
PREAI
errMartin E. Leser; Brent S. Murray; Stefan Salentinig; Krassimir Velikov
err分享
err收藏
Could Edible Photonic Structures Be an Alternative to Traditional Food Coloring? (Advanced Optical Materials 8/2026)食用光子结构能否成为传统食品色素的替代品？(Advanced Optical Materials 8/2026)
errAdvanced Optical Materials
IF7.2
err2026-02-23
err0
errOAAI
errMiguel A. Cerqueira; Nicolas Vogel; Martin Lopez-Garcia; Krassimir P. Velikov; Silvia Vignolini; Lorenzo M. Pastrana
err分享
err收藏
Linking specific energy input to microstructure and rheology in microfluidized citrus fibre cellulose microfibril dispersions将特定能量输入与微流体化柑橘纤维纤维素微原纤分散体的微观结构和流变学相联系
errFood Hydrocolloids
IF12.4
err2026-02-09
err0
errOAAI
errLennard Schulte; Krassimir P. Velikov
err分享
err收藏
Emulsions stabilised with cellulose microfibrils and potato protein用纤维素微原纤维和马铃薯蛋白稳定的乳液
errFood Hydrocolloids
IF12.4
err2025-12-10
err0
PREAI
errIeuan Roberts-Harry; Pau Marquès Duran; Max Molendijk; Daniel Bonn; Krassimir P. Velikov
err分享
err收藏
Could Edible Photonic Structures Be an Alternative to Traditional Food Coloring?可食用的光子结构能否成为传统食品色素的替代品？
errAdvanced Optical Materials
IF7.2
err2025-11-21
err0
errOAAI
errMiguel A. Cerqueira; Nicolas Vogel; Martin Lopez-Garcia; Krassimir P. Velikov; Silvia Vignolini; Lorenzo M. Pastrana
err分享
err收藏
Use of cellulose microfibrils and potato protein to form double network gels利用纤维素微原纤和马铃薯蛋白制备双重网络凝胶
errFood Hydrocolloids
IF12.4
err2025-09-08
err0
PREAI
errIeuan Roberts-Harry; Braulio A. Macias-Rodriguez; Krassimir P. Velikov
err分享
err收藏
Deposition of hierarchically porous cellulose microfibril films via emulsion templating and drying at ambient temperature通过乳液模板法和常温干燥制备分级多孔纤维素微原纤薄膜
errFood Hydrocolloids
IF12.4
err2025-08-14
err0
PREAI
errHyung-Ju Kim; Yan Zeng; Krassimir P. Velikov; Orlin D. Velev
err分享
err收藏
Pickering stabilization mechanism revealed through direct imaging of particles with tuneable contact angle in a phase-separated binary solvent
errJOURNAL OF COLLOID AND INTERFACE SCIENCE
IF9.7
err2024-05-01
err3
errOAAI
errZhou, Fu Zhen; Swinkels, Piet J. M.; Yin, Shou Wei; Velikov, Krassimir P.; Schall, Peter
err分享
err收藏
Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-07-01
err2
errOAAI
errBijlsma, Judith; Buglyo, Peter; Farkas, Etelka; Velikov, Krassimir P.; Vincken, Jean-Paul; de Bruijn, Wouter J. C.
err分享
err收藏
Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err3
errOAAI
errBlok, Annelies E.; Bolhuis, Dieuwerke P.; Velikov, Krassimir P.; Stieger, Markus
err分享
err收藏
Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction
errFOOD CHEMISTRY
IF9.8
err2023-05-01
err4
errOAAI
errBijlsma, Judith; Moslehi, Neshat; Velikov, Krassimir P.; Kegel, Willem K.; Vincken, Jean-Paul; de Bruijn, Wouter J. C.
err分享
err收藏
Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
errFOOD HYDROCOLLOIDS
IF12.4
err2023-03-01
err24
errOAAI
errBlok, Annelies E.; Bolhuis, Dieuwerke P.; Arnaudov, Luben N.; Velikov, Krassimir P.; Stieger, Markus
err分享
err收藏
Lubrication with Non-Newtonian Fluids
errPHYSICAL REVIEW APPLIED
IF4.4
err2023-01-20
err10
errOAAI
errVeltkamp, B.; Jagielka, J.; Velikov, K. P.; Bonn, Daniel
err分享
err收藏
High velocity impact on a thin (non-Newtonian) fluid layer
errJOURNAL OF FLUID MECHANICS
IF3.9
err2022-11-11
err1
errOAAI
errVeltkamp, B.; Velikov, K. P.; Bonn, D.
err分享
err收藏
NaCl Crystals as Carriers for Micronutrient Delivery
errACS OMEGA
IF4.3
err2022-08-10
err3
errOAAI
errLepinay, Simon E. G.; Nijveld, Raymond; Velikov, Krassimir P.; Shahidzadeh, Noushine
err分享
err收藏
Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods具有可调pH依赖性溶解度的ca-fe (III) 焦磷酸盐的设计和表征，用于食品的双重强化
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2022-05-01
err4
errOAAI
errMoslehi, Neshat; Bijlsma, Judith; Bruijn, Wouter J. C. de; Velikov, Krassimir P.; Vincken, Jean-Paul; Kegel, Willem K.
err分享
err收藏
Elastic reinforcement and yielding of starch-filled lipid gels
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2022-04-01
err3
errOAAI
errMacias-Rodriguez, Braulio A.; Velikov, Krassimir P.
err分享
err收藏
Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks
errFOOD CHEMISTRY
IF9.8
err2022-02-01
err30
errOAAI
errBijlsma, Judith; de Bruijn, Wouter J. C.; Velikov, Krassimir P.; Vincken, Jean-Paul
err分享
err收藏
On the mineralization of nanocellulose to produce functional hybrid materials
errJOURNAL OF MATERIALS CHEMISTRY A
IF9.5
err2022-01-01
err11
errOAAI
errValencia, Luis; Handa, Rishab; Monti, Susanna; Jasso-Salcedo, Alma Berenice; Georgouvelas, Dimitrios; Magana, Ilse; Diaz de Leon, Ramon; Velikov, Krassimir P.; Mathew, Aji P.; Kumar, Sugam
err分享
err收藏
Protein microparticles visualize the contact network and rigidity onset in the gelation of model proteins
errNPJ SCIENCE OF FOOD
IF7.8
err2021-12-13
err6
errOAAI
errRouwhorst, Joep; van Baalen, Carlijn; Velikov, Krassimir; Habibi, Mehdi; van der Linden, Erik; Schall, Peter
err分享
err收藏

研究方向

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H 指数: 230 · 论文数: 1.2K
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A
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H 指数: 106 · 论文数: 558
M
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H 指数: 103 · 论文数: 893
C
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H 指数: 99 · 论文数: 559
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