Annelies Blok

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7 Article
1 internal PhD, WU

Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
Blok, A. E., Bolhuis, D. P., Arnaudov, L. N., Velikov, K. P. & Stieger, M., Mar 2023, In: Food Hydrocolloids. 136, 108242.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
4 Citations (Scopus)
Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties
Blok, A. E., Bolhuis, D. P., Velikov, K. P. & Stieger, M. A., May 2022, In: Food Hydrocolloids. 138, 108398.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
1 Citation (Scopus)
Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods
Blok, A. E., 2022, Wageningen: Wageningen University. 183 p.
Research output: Thesis › internal PhD, WU

Open Access
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions
Blok, A. E., Bolhuis, D. P., Kibbelaar, H. V. M., Bonn, D., Velikov, K. P. & Stieger, M., Dec 2021, In: Food Hydrocolloids. 121, 107052.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
11 Citations (Scopus)
Predicting thickness perception of liquid food products from their non-Newtonian rheology
Deblais, A., den Hollander, E., Boucon, C., Blok, A. E., Veltkamp, B., Voudouris, P., Versluis, P., Kim, H. J., Mellema, M., Stieger, M., Bonn, D. & Velikov, K. P., 3 Nov 2021, In: Nature Communications. 12, 6328.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
8 Citations (Scopus)

The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.
Blok, A., Stieger, M. & Bolhuis, D.
1/03/18 → 21/10/22
Project: PhD

Annelies Blok, PhD

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Collaborations and top research areas from the last five years

Dive into details

Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods

Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Predicting thickness perception of liquid food products from their non-Newtonian rheology

The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.

Annelies Blok, PhD

Fingerprint

Collaborations and top research areas from the last five years

Research output

Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods

Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Predicting thickness perception of liquid food products from their non-Newtonian rheology

Projects

The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.