Annelies Blok

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Dive into the research topics where Annelies Blok is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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5 Article

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
5 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
1 Citation (Scopus)
Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees
Blok, A. E., Bolhuis, D. P. & Stieger, M., 22 Jul 2020, In: Food & Function. 11, 7, p. 6446-6457 12 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
The role of smell, taste, flavour and texture cues in the identification of vegetables
van Stokkom, V. L., Blok, A. E., van Kooten, O., de Graaf, C. & Stieger, M., 1 Feb 2018, In: Appetite. 121, p. 69-76
Research output: Contribution to journal › Article › Academic › peer-review
12 Citations (Scopus)
Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification
Vissers, A. M., Blok, A. E., Westphal, A. H., Hendriks, W. H., Gruppen, H. & Vincken, J. P., 8 Nov 2017, In: Journal of Agricultural and Food Chemistry. 65, 44, p. 9595-9602
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)

1 Active

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

Annelies Blok, MSc

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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

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees

The role of smell, taste, flavour and texture cues in the identification of vegetables

Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification

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

Annelies Blok, MSc

Fingerprint

Network

Research output

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

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees

The role of smell, taste, flavour and texture cues in the identification of vegetables

Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification

Projects

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