19992019
If you made any changes in Pure these will be visible here soon.

Fingerprint Dive into the research topics where Erik van der Linden is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

Agriculture & Biology

gels
whey protein
proteins
gelation
microstructure
rheology
protein aggregates
fructooligosaccharides
rheological properties
droplets
gelatin
whey protein isolate
oils
alginates
microbubbles
water
fatty acid esters
broccoli
heat
pea protein
esters
foams
mechanical properties
emulsions
emulsifying
model food systems
liquids
heat stability
oryzanol
noodles
casein
bovine serum albumin
cellulose
soy protein
ionic strength
sitosterols
fatty acids
nanoparticles
pasta
micelles
powders
lipids
energy
surface tension
stress fractures
salts
calcium
sensory properties
food grades
friction

Chemical Compounds

Proteins
Gels
Oils
Water
Gelation
Rheology
Dispersions
Microstructure
Emulsions
Esters
Emulsification
Caseins
Fatty Acids
Liquids
Ovalbumin
Soybean Proteins
Foams
Gelatin
Nanoparticles
Polysaccharides
Zein
Ionic strength
lauric acid
Phase behavior
Swelling
Mechanical properties
Salts
Air
Micelles
Neutron scattering
Molecules
Stiffness
Lactoglobulins
Muramidase
Phase separation
Agglomeration
Cellulose
Starch
Capsules
Encapsulation
Bovine Serum Albumin
ferulic acid
Elastic moduli
Fats
Nanospheres
Heat treatment
Microencapsulation
Triglycerides
Thin films
Surface-Active Agents

Medicine & Life Sciences

Gels
Proteins
Food
Rheology
Water
Oils
Caseins
Hot Temperature
Esters
Brassica
Soybean Proteins
Microfibrils
Microspheres
Fatty Acids
Gelatin
Emulsions
Micelles
Peas
Starch
Zein
Cellulose
lauric acid
Powders
Microbubbles
Particle Size
Heating
Fats
Salts
Air
Nanoparticles
Whey Proteins
Temperature
Ipomoea batatas
Calcium
Osmometry
Stress Fractures
Surface Tension
Bovine Serum Albumin
Osmolar Concentration
Ovalbumin
Friction
Nanospheres
Viscosity
Permeability
Protein Engineering
Lipase
Research
Surface-Active Agents
Palmitic Acid
Protein Stability