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Ubbink, Job
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1

Effect of cooking time and conditions on the textural prope..:

Muhialdin, Belal J. ; Ubbink, Job
International Journal of Gastronomy and Food Science.  35 (2024)  - p. 100861 , 2024
Link: https://doi.org/10.1016/..
 
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2

Improving functionality and texturization potential of nove..:

Mitacek, Rachel M. ; Ubbink, Job ; Ismail, Baraem P.
Food Hydrocolloids.  154 (2024)  - p. 110152 , 2024
Link: https://doi.org/10.1016/..
 
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3

Ultra‐processed foods: Processing versus formulation:

Levine, Allen S. ; Ubbink, Job
Obesity Science & Practice.  9 (2023)  4 - p. 435-439 , 2023
Link: https://doi.org/10.1002/..
 
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4

State diagrams and water sorption isotherms of pitanga, cir..:

Sviech, Fernanda ; Cardoso, Patrícia ; Oliveira, Rafael A...
Journal of Food Process Engineering.  46 (2023)  8 - p. , 2023
Link: https://doi.org/10.1111/..
 
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5

Texturization of pea protein isolate by micro compounding:

Tingle, Christina F. ; McClintic, Kenzie ; Zervoudakis, Aristotle J...
Food Research International.  163 (2023)  - p. 112250 , 2023
Link: https://doi.org/10.1016/..
 
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6

Modulating Molecular Interactions in Extruded Pea Protein I..:

Muhialdin, Belal J. ; Flores Sanchez, Cecia ; Nakagawa, Hiroshi.
Food Biophysics.  19 (2023)  1 - p. 172-181 , 2023
Link: https://doi.org/10.1007/..
 
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7

Effects of pH and aging on the texture and physicochemical ..:

Muhialdin, Belal J. ; Ubbink, Job
Food Hydrocolloids.  140 (2023)  - p. 108639 , 2023
Link: https://doi.org/10.1016/..
 
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8

Editorial overview: Food physics and materials science: Phy..:

Ubbink, Job
Current Opinion in Food Science.  48 (2022)  - p. 100945 , 2022
Link: https://doi.org/10.1016/..
 
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9

Potential for the processing of Brazilian fruits - A review..:

Sviech, Fernanda ; Ubbink, Job ; Prata, Ana Silvia
LWT.  156 (2022)  - p. 113013 , 2022
Link: https://doi.org/10.1016/..
 
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10

Protein physical state in meat analogue processing:

Ubbink, Job ; Muhialdin, Belal J
Current Opinion in Food Science.  45 (2022)  - p. 100822 , 2022
Link: https://doi.org/10.1016/..
 
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11

Scaling relations in rheology of concentrated starches and ..:

van der Sman, R.G.M. ; Ubbink, Job ; Dupas-Langlet, Marina..
Food Hydrocolloids.  124 (2022)  - p. 107306 , 2022
Link: https://doi.org/10.1016/..
 
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12

Fortification of traditional tapioca "pancakes" from the Br..:

Landim Parente, Gisleânia Dourado ; Nunes de Melo, Bruno Davinci ; Albuquerque de Souza, Jaciel...
LWT.  152 (2021)  - p. 112301 , 2021
Link: https://doi.org/10.1016/..
 
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13

Analysis of the effect of sugars and organic acids on the i..:

Sviech, Fernanda ; Ubbink, Job ; Prata, Ana Silvia
Thermochimica Acta.  700 (2021)  - p. 178934 , 2021
Link: https://doi.org/10.1016/..
 
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14

Observations on the formation and textural properties of "t..:

Landim Parente, Gisleânia Dourado ; Almeida Macêdo, Flora de ; Melo Diniz, Natasha Carolina...
International Journal of Gastronomy and Food Science.  26 (2021)  - p. 100417 , 2021
Link: https://doi.org/10.1016/..
 
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15

Development and application of a liquid chromatography-mass..:

Cardoso, Patricia Carvalho ; Sviech, Fernanda ; Reis, Marcella Fernanda Alves...
Brazilian Journal of Food Technology.  24 (2021)  - p. , 2021
Link: https://doi.org/10.1590/..
 
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