E-LIB Suche - Ergebnisse für: Fred van de Velde

1

Improved creaminess of low-fat yoghurt: The impact of amylo..:

Alting, Arno C. ; Fred van de Velde ; Kanning, Marja W....
Food Hydrocolloids. 23 (2009) 3 - p. 980-987 , 2009

2

Gastric protein digestion of goat and cow milk infant formu..:

He, Tao ; Rombouts, Wolf ; Einerhand, Alexandra Wilhelmina Carla..
International Journal of Food Sciences and Nutrition. 73 (2021) 1 - p. 28-38 , 2021

Link: https://doi.org/10.1080/..

3

Emulsion filled polysaccharide gels: Filler particle effect..:

Koç, Hicran ; Drake, MaryAnne ; Vinyard, Christopher J....
Food Hydrocolloids. 94 (2019) - p. 311-325 , 2019

Link: https://doi.org/10.1016/..

4

Investigation of oral gels breakdown using image analysis:

Tournier, Carole ; Devezeaux de Lavergne, Marine ; van de Velde, Fred...
Food Hydrocolloids. 63 (2017) - p. 67-76 , 2017

Link: https://doi.org/10.1016/..

5

Oral Parameters Affecting Ex-vivo Tribology:

van Stee, Marie-Anne ; de Hoog, Els ; van de Velde, Fred
Biotribology. 11 (2017) - p. 84-91 , 2017

Link: https://doi.org/10.1016/..

6

Moving from molecules, to structure, to texture perception:

Foegeding, E. Allen ; Stieger, Markus ; van de Velde, Fred
Food Hydrocolloids. 68 (2017) - p. 31-42 , 2017

Link: https://doi.org/10.1016/..

7

Bolus matters: the influence of food oral breakdown on dyna..:

Devezeaux de Lavergne, Marine ; van de Velde, Fred ; Stieger, Markus
Food & Function. 8 (2017) 2 - p. 464-480 , 2017

Link: https://doi.org/10.1039/..

8

A comparison of the lubrication behavior of whey protein mo..:

Campbell, Caroline L. ; Foegeding, E. Allen ; van de Velde, Fred
Journal of Texture Studies. 48 (2017) 4 - p. 335-341 , 2017

Link: https://doi.org/10.1111/..

9

Tribological properties of rice starch in liquid and semi-s..:

Liu, Kun ; Stieger, Markus ; van der Linden, Erik.
Food Hydrocolloids. 58 (2016) - p. 184-193 , 2016

Link: https://doi.org/10.1016/..

10

Evidence for ball-bearing mechanism of microparticulated wh..:

Liu, Kun ; Tian, Yujie ; Stieger, Markus..
Food Hydrocolloids. 52 (2016) - p. 403-414 , 2016

Link: https://doi.org/10.1016/..

11

Dynamic texture perception, oral processing behaviour and b..:

Devezeaux de Lavergne, Marine ; Tournier, Carole ; Bertrand, Dominique...
Food Hydrocolloids. 52 (2016) - p. 648-660 , 2016

Link: https://doi.org/10.1016/..

12

Flavor Aspects of Pulse Ingredients:

Roland, Wibke S. U. ; Pouvreau, Laurice ; Curran, Julianne..
Cereal Chemistry. 94 (2016) 1 - p. 58-65 , 2016

Link: https://doi.org/10.1094/..

13

Effect of microparticulated whey protein on sensory propert..:

Liu, Kun ; Stieger, Markus ; van der Linden, Erik.
Food Hydrocolloids. 60 (2016) - p. 186-198 , 2016

Link: https://doi.org/10.1016/..

14

Fat droplet characteristics affect rheological, tribologica..:

Liu, Kun ; Stieger, Markus ; van der Linden, Erik.
Food Hydrocolloids. 44 (2015) - p. 244-259 , 2015

Link: https://doi.org/10.1016/..

15

Protein-Polysaccharide Interactions to Alter Texture:

van de Velde, Fred ; de Hoog, Els H.A. ; Oosterveld, Alexander.
Annual Review of Food Science and Technology. 6 (2015) 1 - p. 371-388 , 2015

Link: https://doi.org/10.1146/..