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Oosterlinck, Filip
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1

List of contributors:

, In: Handbook of Plant-Based Meat Analogs,
Adepoju, Feyisayo O. ; Alencikiene, Gitana ; Ayala-Zavala, Jesús Fernando... - p. xix-xxiii , 2024
Link: https://doi.org/10.1016/..
 
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2

The textural and sensory properties of plant-based meat:

, In: Handbook of Plant-Based Meat Analogs,
Ilic, Jovan ; van den Berg, Marco ; Oosterlinck, Filip - p. 331-346 , 2024
Link: https://doi.org/10.1016/..
 
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3

The origins of chewiness in plant-based burgers:

Ilic, Jovan ; Djekic, Ilija ; Tomasevic, Igor..
Science Talks.  6 (2023)  - p. 100189 , 2023
Link: https://doi.org/10.1016/..
 
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4

Beef and plant‐based burgers' mastication parameters depend..:

Ilic, Jovan ; Djekic, Ilija ; Tomasevic, Igor..
Journal of Texture Studies.  54 (2023)  3 - p. 440-445 , 2023
Link: https://doi.org/10.1111/..
 
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5

High-Moisture Shear Processes: Molecular Changes of Wheat G..:

Gasparre, Nicola ; van den Berg, Marco ; Oosterlinck, Filip.
Molecules.  27 (2022)  18 - p. 5855 , 2022
Link: https://doi.org/10.3390/..
 
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6

Investigating the Transition between Polymer Melts and Solu..:

André, Alexis ; Shahid, Taisir ; Oosterlinck, Filip..
Macromolecules.  54 (2021)  6 - p. 2797-2810 , 2021
Link: https://doi.org/10.1021/..
 
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7

Multiscale Structure and Microscopic Deformation Mechanisms..:

Balzano, Luigi ; Coussens, Betty ; Engels, Tom...
Macromolecules.  52 (2019)  14 - p. 5207-5216 , 2019
Link: https://doi.org/10.1021/..
 
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8

Comparative study of whey protein isolate gel and polydimet..:

Di Cicco, Francesca ; Oosterlinck, Filip ; Tromp, Hans.
Food Hydrocolloids.  97 (2019)  - p. 105204 , 2019
Link: https://doi.org/10.1016/..
 
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9

Diluting Entangled Polymers Affects Transient Hardening but..:

Shahid, Taisir ; Clasen, Christian ; Oosterlinck, Filip.
Macromolecules.  52 (2019)  6 - p. 2521-2530 , 2019
Link: https://doi.org/10.1021/..
 
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10

The Impact of Water Content and Mixing Time on the Linear a..:

Meerts, Mathieu ; Cardinaels, Ruth ; Oosterlinck, Filip..
Food Biophysics.  12 (2017)  2 - p. 151-163 , 2017
Link: https://doi.org/10.1007/..
 
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11

Enhancing the Rheological Performance of Wheat Flour Dough ..:

Meerts, Mathieu ; Van Ammel, Helene ; Meeus, Yannick...
Food and Bioprocess Technology.  10 (2017)  12 - p. 2188-2198 , 2017
Link: https://doi.org/10.1007/..
 
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12

The Interplay Between the Main Flour Constituents in the Rh..:

Meerts, Mathieu ; Cardinaels, Ruth ; Oosterlinck, Filip..
Food and Bioprocess Technology.  10 (2016)  2 - p. 249-265 , 2016
Link: https://doi.org/10.1007/..
 
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13

High-Moisture Shear Processes: Molecular Changes of Wheat G..:

Gasparre, Nicola ; van den Berg, Marco ; Oosterlinck, Filip.
Molecules (Basel, Switzerland).  , 2022
Link: http://hdl.handle.net/10..
 
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14

Investigating the Transition between Polymer Melts and Solu..:

André, Alexis ; Shahid, Taisir ; Oosterlinck, Filip..
boreal:248434.  , 2021
Link: http://hdl.handle.net/20..
 
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15

Investigating the Transition between Polymer Melts and Solu..:

André, Alexis ; Shahid, Taisir ; Oosterlinck, Filip..
boreal:248434.  , 2021
Link: http://hdl.handle.net/20..
 
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