Research Output 1992 2020

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Conference paper
2013

From Fibril Formation to Fibril Properties and Rheology of Food Materials

van der Linden, E. & Venema, P., 2013, Proceedings of the 22nd Annual Transactions of the Nordic Rheology Conference, 12-16 june 2013, Copenhagen, Denmark. Sorvari, A. (ed.). Helsinki: Unigrafia Oy, Vol. 21. p. 5-8

Research output: Chapter in Book/Report/Conference proceedingConference paper

Rheology
Microstructure
Molecules
2008
2 Citations (Scopus)

Textural Properties of Agarose Gels described by FT-Rheology

Klein, C. O., Venema, P., Sagis, L. M. C. & van der Linden, E., 2008, The XVth International Congress on Rheology. The Society of Rheology 80th Annual Meeting. Co, A., Leal, G., Colby, R. & Giacomin, A. J. (eds.). Springer, Vol. 1027. p. 588-590

Research output: Chapter in Book/Report/Conference proceedingConference paper

characteristic equations
rheology
polynomials
gels
shear
2007

Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein-Polysaccharide Electrostatic Interactions

Ganzevles, R. A., van Vliet, T., Cohen Stuart, M. A. & de Jongh, H. H. J., 2007, Food Colloids. Self-Assembly and Material Science, conference, Cambridge 23-26 April 2006. Dickinson, E. & Leser, M. E. (eds.). Cambridge UK: Royal Society of Chemistry, p. 195-208

Research output: Chapter in Book/Report/Conference proceedingConference paper

Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust

van Vliet, T., Visser, J. E., Lichtendonk, W. J. & Luyten, J. M. J. G., 2007, Food Colloids. Self-Assembly and Material Science, Cambridge, UK, 24 - 26 April, 2006. Dickinson, E. & Leser, M. E. (eds.). Cambridge UK: Royal Society of Chemistry, p. 485-501

Research output: Chapter in Book/Report/Conference proceedingConference paper

Similarities in Self-Assembly of Proteins and Surfactants: an Attempt to Bridge the Gap

van der Linden, E. & Venema, P., 2007, Food Colloids. Self-Assembly and Material Science. Dickinson, E. & Leser, M. E. (eds.). Cambridge UK: Royal Society of Chemistry, p. 57-67

Research output: Chapter in Book/Report/Conference proceedingConference paper

Surface-Active Agents
Self assembly
Phase behavior
Proteins
Topology

Variations in meringues

Wierenga, P. A., Hofstede, H. I., van der Linden, E., Boer, J. & Schutte, S., 2007, Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007. This, H. & Eklund, T. (eds.). Parijs: Société Francaise de Chimie, p. 32-36

Research output: Chapter in Book/Report/Conference proceedingConference paper

restaurants
savory
egg albumen
foams
foods
2006

Fracture events in rusk roll and the effect of changing water activity

Castro Prada, E. M., Luyten, J. M. J. G. & van Vliet, T., 2006, Proceedings 4th International Symposium on Food Rheology and structure, Zurich, Switzerland, February 20-23, 2006. Zurich: ETH, p. 389-393

Research output: Chapter in Book/Report/Conference proceedingConference paper

Water
Acoustic emissions
Struts
Aging of materials
Acoustic waves
2005

Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception

Luyten, J. M. J. G., Lichtendonk, W. J., Castro Prada, E. M., Visser, J. E. & van Vliet, T., 2005, Food Colloids. Interactions, Microstructure and Processing. Dickinson, E. (ed.). Cambridge: Royal Society of Chemistry, p. 380-392

Research output: Chapter in Book/Report/Conference proceedingConference paper

Properties of Fibrillar Food Protein Assemblies and their Percolating Networks

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2005, Food Colloids. Interactions, Microstructure and Processing, Harrogate, UK, 18-04-2004 t/m 21-04-2004. Dickinson, E. (ed.). Cambridge: Royal Society of Chemistry, p. 247-255

Research output: Chapter in Book/Report/Conference proceedingConference paper

Proposing a Relationship between the Spreading Coefficient and the Whipping Time of Cream

Hotrum, N. E., Cohen Stuart, M. A., van Vliet, T. & van Aken, G. A., 2005, Food Colloids. Interactions, Microstructure and Processing, Harrogate, UK, 18-04-2004 t/m 21-04-2004. Dickinson, E. (ed.). Cambridge UK: Royal Society of Chemistry, p. 317-325

Research output: Chapter in Book/Report/Conference proceedingConference paper

Rheology of Acid Skim Milk Gels

Lakemond, C. M. M. & van Vliet, T., 2005, Food Colloids. Interactions, Microstructure and Processing, Harrogate, UK, 18-04-2004 t/m 21-04-2004. Dickinson, E. (ed.). Cambridge: Royal Society of Chemistry, p. 26-36

Research output: Chapter in Book/Report/Conference proceedingConference paper

2004

Large-deformation properties of wheat flour and gluten dough in uni- and biaxial deformation

Sliwinski, E. L., Kolster, P. & van Vliet, T., 2004, The Gluten Proteins: 8th Gluten Workshop, Viterbo (Italy), September 8-10,2003. Lafiandra, D., Masi, S. & d'Ovidio, R. (eds.). Cambridge: Royal Society of Chemistry, p. 211-214

Research output: Chapter in Book/Report/Conference proceedingConference paper

Open Access

Oral texture perception in relation to rheology for mayonnaise

Terpstra, M. E. J., Janssen, A. M., van der Linden, E. & de Wijk, R. A., 2004, Proceedings of the 1st international workshop on materials and sensations, Pau 1-10-2004. Pau, p. 51-57

Research output: Chapter in Book/Report/Conference proceedingConference paper

rheology
texture
stress measurement
attribute
measuring
2003

Disproportionation in systems of protein-stabilized gas bubbles

Du, Z., Murray, B. S., Ettelaie, R., Dickinson, E., Bos, M. A. & van Vliet, T., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lapperdorf, Germany: Kerschensteiner Verlag, p. 401-405

Research output: Chapter in Book/Report/Conference proceedingConference paper

Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability

Meinders, M. B. J., Bos, M. A., Lichtendonk, W. J. & van Vliet, T., 2003, Food Colloids, Biopolymers and Materials. Dickinson, E. & van Vliet, T. (eds.). Cambridge UK: Royal Society of Chemistry, p. 156-164

Research output: Chapter in Book/Report/Conference proceedingConference paper

Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface

Hotrum, N. E., Cohen Stuart, M. A., van Vliet, T. & van Aken, G. A., 2003, Food Colloids, Biopolymers and Materials. Dickinson, E. & van Vliet, T. (eds.). Cambridge: Royal Society of Chemistry, p. 192-199

Research output: Chapter in Book/Report/Conference proceedingConference paper

Failure behaviour of adsorbed protein Layers: consequences for emulsion and foam stability

van Vliet, T., van Aken, G. A., Bos, M. A. & Martin, A. H., 2003, Food Colloids, Biopolymers and Materials. Dickinson, E. & van Vliet, T. (eds.). Cambridge UK: Royal Society of Chemistry, p. 176-191

Research output: Chapter in Book/Report/Conference proceedingConference paper

Fibrillar ß-lactoglobulin gels at neutral pH

Veerman, C., Baptist, H. G. M., Sagis, L. M. C. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, EJ. (eds.). Lappersdorf, Germany: Kerschensteiner Verlag, p. 605-606

Research output: Chapter in Book/Report/Conference proceedingConference paper

Mesostructure of fibrillar protein gels

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, EJ. (eds.). Lappersdorf Germany: Kerschensteiner Verlag, p. 385-388

Research output: Chapter in Book/Report/Conference proceedingConference paper

Gels
Ovalbumin
Bovine Serum Albumin
Proteins
Ionic strength

Monitoring the structure of flocculated emulsions under shear by DWS and CSLM

Blijdenstein, T. B. J., Nicolas, Y., van der Linden, E., van Vliet, T., Paques, M., van Aken, G. A., Knaebel, A. & Munch, J. P., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lappersdorf Germany: Kerschensteiner Verlag, p. 343-346

Research output: Chapter in Book/Report/Conference proceedingConference paper

laser microscopy
emulsions
oils
shear
scanning

Physico-chemical aspects af gluten proteins

Lefebvre, J. & van Vliet, T., 2003, Industrial Proteins in Perspective, Progress in Biotechnology. Aalbersberg, W. Y., Hamer, R. J., Jasperse, P., de Jongh, H. H. J., de Kruif, C. G., de Walstra, P. & de Wolf, F. A. (eds.). Amsterdam: Elsevier, Vol. 23. p. 94-102; 129

Research output: Chapter in Book/Report/Conference proceedingConference paper

Supramolecular assembly and rheology in food systems

van der Linden, E., Sagis, L. M. C. & Venema, P., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lappersdorf Germany: Kirschensteiner Verlag, p. 97-101

Research output: Chapter in Book/Report/Conference proceedingConference paper

Rheology
Gels
Proteins
xanthan gum

Texture of mayonnaise and dressing

Terpstra, M. E. J., Janssen, A. M., van Gemert, L. J., van Doorn, R. J. M., de Wijk, R. A., Weenen, H. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lapperdorp, Germany: Kerschensteiner Verlag, p. 627-628

Research output: Chapter in Book/Report/Conference proceedingConference paper

texture
physical property
oil
attribute
data analysis

Understanding the sensory attributes crispy and chrunchy: an integrated approach

Luyten, J. M. J. G., Plijter, J. J. & van Vliet, T., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lappersdorf, Germany: Kerschensteiner Verlag, p. 379-384

Research output: Chapter in Book/Report/Conference proceedingConference paper

2002

Depletion flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations

Blijdenstein, T. B. J., van der Linden, E., van Vliet, T. & van Aken, G., 2002, The Eleventh Gums and Stabilisers for the Food Industry Conference, 2nd - 6th July 2001. Phillips, G. O., Wedlock, D. J. & Williams, P. A. (eds.). p. 256-262

Research output: Chapter in Book/Report/Conference proceedingConference paper

Fibril based Mesostructures and their Rheological Response

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2002, Food Colloids, Biopolymers and Materials. Dickinson, E. & van Vliet, T. (eds.). Cambridge UK: Royal Society of Chemistry, p. 58-67

Research output: Chapter in Book/Report/Conference proceedingConference paper

Fourier transform rheological measurements of xanthan gels

Sagis, L. M. C., Ramaekers, M. & van der Linden, E., 2002, Proceedings of the 6th European Conference on Rheology. Münstedt, H., Kaschta, J. & Merten, A. (eds.). Erlangen: Institute of Polymer Materials, p. 347-348

Research output: Chapter in Book/Report/Conference proceedingConference paper

Rheology and mesostructure of ß-lactoglobulin gels at pH 2

Veerman, C., Ruis, H., Sagis, L. M. C. & van der Linden, E., 2002, Proceedings of the 6th European Conference on Rheology. Münstedt, H., Kaschta, J. & Merten, A. (eds.). Erlangen: Institute of Polymer Materials, p. 321-322

Research output: Chapter in Book/Report/Conference proceedingConference paper

2000

Effect of copper ions on the drainage stability of foams prepared from egg white

Sagis, L. M. C., de Groot-Mostert, A., Prins, A. & van der Linden, E., 2000, Proceedings of the 2nd International Symposium on Food Rheology and Structure, Zurich, 2000 / P. Fischer, I. Marti, E. Windhab. - [S.l.] : [s.n], 2000.

Research output: Chapter in Book/Report/Conference proceedingConference paper

Phase separation in gelatine-dextran mixtures

Edelman, M., van der Linden, E. & Tromp, H., 2000, proceedings of the '5th International Hydrocolloids Conference', Sepember 10-15, 2000.

Research output: Chapter in Book/Report/Conference proceedingConference paper

1999

Lamellar phase-Structured liquid detergents and mesoscopic physics

van der Linden, E., van de Pas, J. C., Hogervorst, W. T., Droge, H. A. & Lekkerkerker, H. N. W., 1999, Abstracts of the 23rd World Congress and Exhibition of the International Society of Far Research , The Brighton Centre, 3-7 october 1999, Brighton (England). Brighton, p. 43-44

Research output: Chapter in Book/Report/Conference proceedingConference paper

Molecular mobility in food components as studied by magnetic resonance spectroscopy

Hemminga, M. A., van den Dries, I. J., Magusin, P. C. M. M., van Dusschoten, D. & van den Berg, C., 1999, Water management in the design and the distrubution of quality foods. Roos, Y. (ed.). Lancaster: Technomic

Research output: Chapter in Book/Report/Conference proceedingConference paper

1998

Mesoscopic physics and functional properties of foods

van der Linden, E., 1998, Proceedings of Fifth Royal Society-Unilever Indo-UK forum in Materials Science and Engineering : Fifth Royal Society-Unilever Indo-UK forum in Materials Science and Engineering, Unknown, 1998. Lal, M., Lillford, P. J., Naik, N. M. & Prakash, V. (eds.).

Research output: Chapter in Book/Report/Conference proceedingConference paper

1997

A magnetic resonance approach of molecular motion in food components in the glassy state

Hemminga, M. A., van den Dries, I. J., Magusin, P. C. M. M., van Dusschoten, D. & van den Berg, C., 1997, Proc. Magn. Res./Spectroscopy in Food Science, MRF97, Harima, Japan (1997). p. 63-66

Research output: Chapter in Book/Report/Conference proceedingConference paper