Research Output

Filter
internal PhD, WU
2019

Exquisitely heterogeneous: Combining different food textures to boost palatability

Santagiuliana, M., 2019, Wageningen: Wageningen University. 296 p.

Research output: Thesisinternal PhD, WU

Open Access
2018

Effects of structure on hydrogel microbead function

van Leusden, P., 2018, Wageningen: Wageningen University. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
2017

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception

Oppermann, A., 2017, Wageningen: Wageningen University. 186 p.

Research output: Thesisinternal PhD, WU

Open Access

Structuring oil by protein building blocks

de Vries, A., 2017, Wageningen: Wageningen University. 167 p.

Research output: Thesisinternal PhD, WU

Open Access
2016

Fibrillar structures in mixed systems

Peng, J., 2016, Wageningen: Wageningen University. 284 p.

Research output: Thesisinternal PhD, WU

Open Access

The role of casein micelles and their aggregates in foam stabilization

Chen, M., 2016, Wageningen: Wageningen University. 124 p.

Research output: Thesisinternal PhD, WU

Open Access
2015

Drying and hydration of proteins at high concentration

Bouman, J., 2015, Wageningen: Wageningen University. 161 p.

Research output: Thesisinternal PhD, WU

Open Access
Open Access

Microbubble stability and applications in food

Rovers, T. A. M., 2015, Wageningen: Wageningen University. 138 p.

Research output: Thesisinternal PhD, WU

Open Access

Protein mixtures: interactions and gelation

Ersch, C., 2015, Wageningen: Wageningen University. 199 p.

Research output: Thesisinternal PhD, WU

Open Access

Water holding of protein gels

Urbonaite, V., 2015, Wageningen: Wageningen University. 206 p.

Research output: Thesisinternal PhD, WU

Open Access
2014

Formation of alginate nanospheres

Paques, J. P., 2014, Wageningen: Wageningen University. 178 p.

Research output: Thesisinternal PhD, WU

Open Access
2013

Digestion of dietary fat : gastrointestinal behaviour of emulsions and human physiological responses

Helbig, A., 2013, S.l.: s.n.. 166 p.

Research output: Thesisinternal PhD, WU

Open Access

Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters

van Kempen, S. E. H. J., 2013, S.l.: s.n.. 238 p.

Research output: Thesisinternal PhD, WU

Open Access

Pasta highly enriched with vegetables: from microstructure to sensory and nutritional aspects

Vicente Da Silva, E. M., 2013, S.l.: s.n.. 167 p.

Research output: Thesisinternal PhD, WU

Open Access
2012

Design and functionality of dense protein particles

Saglam, D., 2012, [S.l.]: s.n.. 200 p.

Research output: Thesisinternal PhD, WU

Open Access

Designing microcapsules based on protein fibrils and protein - polysaccharide complexes

Hua, K. N. P., 2012, S.l.: s.n.. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
Open Access
2011

Formation and properties of whey protein fibrils

Kroes-Nijboer, A., 2011, [S.l.]: S.n.. 175 p.

Research output: Thesisinternal PhD, WU

Open Access
2009

Time dependence in jamming and unjamming

Parker, A., 2009, [S.l.: S.n.. 99 p.

Research output: Thesisinternal PhD, WU

Open Access
2008

Molecular mobility in crispy bread crust

van Nieuwenhuijzen, N. H., 2008, [S.l.]: S.n.. 133 p.

Research output: Thesisinternal PhD, WU

Open Access

Protein fibrillization: preparation, mechanism and application

Akkermans, C., 2008, [S.l.]: S.n.. 162 p.

Research output: Thesisinternal PhD, WU

Open Access

Texture of food gels explained by combining structure and large deformation properties

van den Berg, L., 2008, S.l.: S.n.. 193 p.

Research output: Thesisinternal PhD, WU

Open Access
2007

Fibril assembly in whey protein mixtures

Bolder, S. G., 2007, [S.l.]: S.n.. 116 p.

Research output: Thesisinternal PhD, WU

Open Access

Protein/polysaccharide complexes at air/water interfaces

Ganzevles, R. A., 2007, [S.l.]: S.n.. 151 p.

Research output: Thesisinternal PhD, WU

Open Access

Structure-rheology relations in sodium caseinate containing systems

Ruis, H. G. M., 2007, [S.l.]: S.n.. 125 p.

Research output: Thesisinternal PhD, WU

Open Access
2006

Design of membrane systems for fractionation of particle suspensions

Brans, G. B. P. W., 2006, Wageningen: s.n.. 60 p.

Research output: Thesisinternal PhD, WU

Open Access

Interfacial properties of water-in-water emulsions and their effect on dynamical behavior

Scholten, E., 2006, Wageningen. 148 p.

Research output: Thesisinternal PhD, WU

Open Access

The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

Alewijn, M., 2006, Wageningen. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
2005

Kinetics of fibrilar aggregation of food proteins

Arnaudov, L. N., 2005, [S.l.]: S.n.. 128 p.

Research output: Thesisinternal PhD, WU

Open Access
2004

Emulsion droplet spreading at air/water interfaces: mechanisms and relevance to the whipping of cream

Hotrum, N. E., 2004, [S.I.]: S.n.. 123 p.

Research output: Thesisinternal PhD, WU

Open Access

Microstructure, rheology and demixing in emulsions flocculated by polysaccharides

Blijdenstein, T. B. J., 2004, Wageningen: S.n.. 121 p.

Research output: Thesisinternal PhD, WU

Open Access

Molecular modification of starch during thermomechanical treatment

van den Einde, R. M., 2004, Wageningen: s.n.. 144 p.

Research output: Thesisinternal PhD, WU

Open Access

Properties of Fibrillar Protein Assemblies and their Percolating Networks

Veerman, C., 2004, [S.I.]: S.n.. 128 p.

Research output: Thesisinternal PhD, WU

Open Access
2003

Deformation and fracture behavior of simulated particle gels

Rzepiela, A. A., 2003, [S.I.]: S.n.. 109 p.

Research output: Thesisinternal PhD, WU

Open Access

Effect of pentosans on gluten formation and properties.

Wang, M., 2003, Wageningen: WU. 190 p.

Research output: Thesisinternal PhD, WU

Open Access

Large-Deformation Properties of Wheat Flour and Gluten Dough

Sliwinski, E. L., 2003, [S.I.]: S.n.. 194 p.

Research output: Thesisinternal PhD, WU

Open Access

Mechanical and conformational aspects of protein layers on water

Martin, A. H., 2003, [S.I.]: S.n.. 126 p.

Research output: Thesisinternal PhD, WU

Open Access

Segregative phase separation in aqueous mixtures of polydisperse biopolymers

Edelman, M. W., 2003, [S.l.]: S.n.. 94 p.

Research output: Thesisinternal PhD, WU

Open Access
2000

Molecular mobility in sugar glasses

van den Dries, I. J., 2000, S.l.: S.n.. 106 p.

Research output: Thesisinternal PhD, WU

Open Access

Proteins and protein/surfactant mixtures at interfaces in motion

Boerboom, F. J. G., 2000, S.l.: S.n.. 213 p.

Research output: Thesisinternal PhD, WU

Open Access

Scaling relations between structure and rheology of ageing casein particle gels

Mellema, M., 2000, S.l.: S.n.. 139 p.

Research output: Thesisinternal PhD, WU

Open Access