Research Output 1992 2020

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Editorial
2019

Editorial overview: Food physics and material science

Scholten, E., 1 Jun 2019, In : Current Opinion in Food Science. 27, p. v-vi

Research output: Contribution to journalEditorialAcademic

2015
2 Citations (Scopus)

Editorial: Food Science Needs for 2050

van der Linden, E. & Foegeding, E. A., 2015, In : Journal of Food Science. 80, 4, p. iii-iv

Research output: Contribution to journalEditorialAcademic

2013
2 Citations (Scopus)

Editorial: Dynamics of complex fluid-fluid interfaces

Sagis, L. M. C., Fischer, P. & Anderson, P. D., 2013, In : The European Physical Journal. Special Topics. 222, 1, p. 1-5

Research output: Contribution to journalEditorialAcademicpeer-review

2010
2 Citations (Scopus)

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009

van der Linden, E., Ubbink, J. & Duchateau, G., 2010, In : Food Biophysics. 5, 4, p. 255-257

Research output: Contribution to journalEditorialAcademicpeer-review

Open Access
Food
food science
food quality
Food Quality
Food Technology
2006
5 Citations (Scopus)

Discussion session on solid food materials

Lillford, P. J., van Vliet, T. & van de Velde, F., 2006, In : Food Hydrocolloids. 20, 4, p. 432-437

Research output: Contribution to journalEditorialAcademicpeer-review

2005
15 Citations (Scopus)

Elasticity Due to Semiflexible Protein Assemblies near the Critical Gel Concentration and Beyond

van der Linden, E. & Parker, A., 2005, In : Langmuir. 21, p. 9792-9794

Research output: Contribution to journalEditorialAcademicpeer-review

assemblies
Elasticity
Gelatin
Gels
elastic properties