19992019
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Research Output 1999 2019

2019
1 Citation (Scopus)

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

Peng, J., Calabrese, V., Geurtz, J., Velikov, K. P., Venema, P. & van der Linden, E., 1 May 2019, In : Journal of Food Science. 84, 5, p. 1094-1103 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Microfibrils
whey protein
Cellulose
cellulose
Gels

Extraction, gelation and microstructure of Bambara groundnut vicilins

Diedericks, C. F., de Koning, L., Jideani, V. A., Venema, P. & van der Linden, E., 18 Jul 2019, In : Food Hydrocolloids. 97, 105226.

Research output: Contribution to journalArticleAcademicpeer-review

Vigna subterranea
vicilin
Gelation
gelation
microstructure

Mixed gels from whey protein isolate and cellulose microfibrils

Peng, J., Calabrese, V., Ainis, W. N., Scager, R., Velikov, K. P., Venema, P. & van der Linden, E., 1 Mar 2019, In : International Journal of Biological Macromolecules. 124, p. 1094-1105

Research output: Contribution to journalArticleAcademicpeer-review

Microfibrils
Cellulose
Gels
Proteins
Bacterial Proteins
Open Access
12 Citations (Scopus)
food quality
mouth
mechanical properties
Food
rheological properties
1 Citation (Scopus)

Tailoring relaxation dynamics and mechanical memory of crumpled materials by friction and ductility

Van Bruggen, E., Van Der Linden, E. & Habibi, M., 15 Jan 2019, In : Soft Matter. 15, 7, p. 1633-1639

Research output: Contribution to journalArticleAcademicpeer-review

ductility
Ductility
friction
Friction
Anelastic relaxation
2018

Effects of structure on hydrogel microbead function

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

Research output: Thesisinternal PhD, WUAcademic

Open Access
1 Citation (Scopus)

Foam and thin films of hydrophilic silica particles modified by β-casein

Chen, M., Sala, G., van Valenberg, H. J. F., van Hooijdonk, A. C. M., van der Linden, E. & Meinders, M. B. J., 1 Mar 2018, In : Journal of Colloid and Interface Science. 513, p. 357-366

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Caseins
Silicon Dioxide
Foams
Silica
3 Citations (Scopus)

Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Chen, M., Feijen, S., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M. & van der Linden, E., 1 Jan 2018, In : Food Hydrocolloids. 74, p. 342-348

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Micelles
protein aggregates
micelles
foams
4 Citations (Scopus)

Lipase diffusion in oil-filled, alginate micro- and macrobeads

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E. & Sagis, L. M. C., 23 Jul 2018, In : Food Hydrocolloids. 85, p. 242-247

Research output: Contribution to journalArticleAcademicpeer-review

Alginate
Lipases
alginates
Lipase
Microspheres
4 Citations (Scopus)
mechanical properties
Gels
Textures
texture
gels
Phase separation
Phase diagrams
Biopolymers
Phase behavior
Polysaccharides
4 Citations (Scopus)

Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils

Peng, J., Calabrese, V., Veen, S. J., Versluis, P., Velikov, K. P., Venema, P. & van der Linden, E., Sep 2018, In : Food Hydrocolloids. 82, p. 196-208

Research output: Contribution to journalArticleAcademicpeer-review

Microfibrils
Rheology
rheology
Dispersions
Cellulose
5 Citations (Scopus)

Tuning the rheological properties of protein-based oleogels by water addition and heat treatment

de Vries, A., Jansen, D., van der Linden, E. & Scholten, E., May 2018, In : Food Hydrocolloids. 79, p. 100-109

Research output: Contribution to journalArticleAcademicpeer-review

rheological properties
Tuning
Hot Temperature
Heat treatment
heat treatment
2017
7 Citations (Scopus)

Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

De Vries, A., Lopez Gomez, Y., Jansen, B., van der Linden, E. & Scholten, E., 2017, In : ACS Applied Materials and Interfaces. 9, 11, p. 10136-10147

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Agglomeration
Proteins
Liquids
Drying
Oils
5 Citations (Scopus)
Casein
Micelles
Caseins
Dispersions
foams
5 Citations (Scopus)

Permeation of probe molecules into alginate microbeads: Effect of salt and processing

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E. & Sagis, L. M. C., 21 Jun 2017, In : Food Hydrocolloids. 73, p. 255-261

Research output: Contribution to journalArticleAcademicpeer-review

Alginate
alginates
Microspheres
Permeation
probes (equipment)
19 Citations (Scopus)

Protein oleogels from heat-set whey protein aggregates

de Vries, A., Wesseling, A., van der Linden, E. & Scholten, E., 2017, In : Journal of Colloid and Interface Science. 486, p. 75-83

Research output: Contribution to journalArticleAcademicpeer-review

Oils
Proteins
Liquids
Gels
Cosmetics

Structuring oil by protein building blocks

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

Research output: Thesisinternal PhD, WUAcademic

Open Access
Oils
Proteins
Fats
Liquids
Gels
8 Citations (Scopus)

The effect of oil type on network formation by protein aggregates into oleogels

de Vries, A., Lopez Gomez, Y., van der Linden, E. & Scholten, E., 2017, In : RSC Advances : An international journal to further the chemical sciences. 7, 19, p. 11803-11812

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Oils
Proteins
Gels
Castor Oil
Particles (particulate matter)
2016
3 Citations (Scopus)

Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels

Munialo, C. D., van der Linden, E. & de Jongh, H. H. J., Apr 2016, In : Food Hydrocolloids. 55, p. 163-171

Research output: Contribution to journalArticleAcademicpeer-review

ovalbumin
Ovalbumin
activation energy
Gels
Activation energy
17 Citations (Scopus)

Controlled Release from Zein Matrices: Interplay of Drug Hydrophobicity and pH

Bouman, J., Belton, P., Venema, P., Van Der Linden, E., De Vries, R. & Qi, S., 2016, In : Pharmaceutical Research. 33, 3, p. 673-685

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Zein
Hydrophobicity
Hydrophobic and Hydrophilic Interactions
Pharmaceutical Preparations
Ranitidine
15 Citations (Scopus)

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Liu, K., Stieger, M. A., van der Linden, E. & van de Velde, F., 2016, In : Food Hydrocolloids. 60, p. 186-198

Research output: Contribution to journalArticleAcademicpeer-review

whey protein
sensory properties
Proteins
Food
liquids
8 Citations (Scopus)

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

Rovers, T. A. M., Sala, G., Van Der Linden, E. & Meinders, M. B. J., 13 Jan 2016, In : ACS Applied Materials and Interfaces. 8, 1, p. 333-340

Research output: Contribution to journalArticleAcademicpeer-review

Proteins
Temperature
Food processing
Pressurization
Tannins
36 Citations (Scopus)

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Liu, K., Tian, Y., Stieger, M. A., van der Linden, E. & van de Velde, F., 2016, In : Food Hydrocolloids. 52, p. 403-414

Research output: Contribution to journalArticleAcademicpeer-review

Ball bearings
whey protein
Oils and fats
Fats
Proteins

Fibrillar structures in mixed systems

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

Research output: Thesisinternal PhD, WUAcademic

Cellulose
Emulsions
Proteins
Bacterial Proteins
Flocculation
9 Citations (Scopus)

Hole and vacuole formation during drying of sessile whey protein droplets

Bouman, J., Venema, P., de Vries, R. J., van der Linden, E. & Schutyser, M. A. I., 2016, In : Food Research International. 84, p. 128-135

Research output: Contribution to journalArticleAcademicpeer-review

Vacuoles
whey protein
droplets
vacuoles
drying
6 Citations (Scopus)

Interactions in protein mixtures. Part I: Second virial coefficients from osmometry

Ersch, C., Meijvogel, L. L. C., van der Linden, E., Martin, A. H. & Venema, P., 2016, In : Food Hydrocolloids. 52, p. 982-990

Research output: Contribution to journalArticleAcademicpeer-review

Osmometry
lactoglobulins
whey protein isolate
ionic strength
bovine serum albumin
8 Citations (Scopus)

Interactions in protein mixtures. Part II: A virial approach to predict phase behavior

Ersch, C., van der Linden, E., Martin, A. H. & Venema, P., 2016, In : Food Hydrocolloids. 52, p. 991-1002

Research output: Contribution to journalArticleAcademicpeer-review

Gelatin
Phase behavior
gelatin
Proteins
Phase separation

Lubrication and perception of foods: tribological, rheological and sensory properties of particle-filled food system

Liu, K., 2016, Wageningen: Wageningen University. 236 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Lubrication
Fats
Friction
Ball bearings
Gels
18 Citations (Scopus)

Microstructure and rheology of globular protein gels in the presence of gelatin

Ersch, C., Meinders, M. B. J., Bouwman, W. G., Nieuwland, M., van der Linden, E., Venema, P. & Martin, A. H., 2016, In : Food Hydrocolloids. 55, p. 34-46

Research output: Contribution to journalArticleAcademicpeer-review

Rheology
rheology
Gelatin
gelatin
microstructure
11 Citations (Scopus)

Particle size determines foam stability of casein micelle dispersions

Chen, M., Bleeker, R., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M. & van der Linden, E., 2016, In : International Dairy Journal. 56, p. 151-158

Research output: Contribution to journalArticleAcademicpeer-review

Micelles
micelles
foams
Caseins
Particle Size
6 Citations (Scopus)

Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Rovers, T. A. M., Sala, G., Van der Linden, E. & Meinders, M. B. J., 2016, In : Journal of Texture Studies. 47, 3, p. 220-230

Research output: Contribution to journalArticleAcademicpeer-review

microbubbles
model food systems
Microbubbles
Emulsions
droplets
22 Citations (Scopus)

Protein Fibrils Induce Emulsion Stabilization

Peng, J., Simon, J. R., Venema, P. & Van Der Linden, E., 2016, In : Langmuir. 32, 9, p. 2164-2174

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
emulsions
Stabilization
stabilization
proteins
19 Citations (Scopus)

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

Urbonaite, V., van der Kaaij, S., de Jongh, H. H. J., Scholten, E., Ako, K., van der Linden, E. & Pouvreau, L., 2016, In : Food Hydrocolloids. 56, p. 334-343 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Gels
Stiffness
gels
Proteins
Water
14 Citations (Scopus)

Some remarks on computational approaches towards sustainable complex agri-food systems

Perrot, N., de Vries, H., Lutton, E., van Mil, H. G. J., Donner, M., Tonda, A., Martin, S., Alvarez, I., Bourgine, P., van der Linden, E. & Axelos, M. A. V., 2016, In : Trends in Food Science and Technology. 48, p. 88-101

Research output: Contribution to journalArticleAcademicpeer-review

Food
Uncertainty
uncertainty
Research
Global Warming
7 Citations (Scopus)

Stability of colloidal dispersions in the presence of protein fibrils

Peng, J., Kroes-Nijboer, A., Venema, P. & van der Linden, E., 2016, In : Soft Matter. 12, 15, p. 3514-3526

Research output: Contribution to journalArticleAcademicpeer-review

Dispersions
proteins
Proteins
latex
Microscopic examination
12 Citations (Scopus)

Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E. & Sagis, L. M. C., 1 May 2016, In : Food Hydrocolloids. 56, p. 318-324

Research output: Contribution to journalArticleAcademicpeer-review

Gelation
encapsulation
gelation
Microspheres
Encapsulation
1 Citation (Scopus)

Structure engineering of filled protein microbeads to tailor release of oil droplets in gastric digestion

van Leusden, P., den Hartog, G. J. M., Bast, A., Postema, M., van der Linden, E. & Sagis, L. M. C., 2016, In : Food & Function. 7, p. 3539-3547

Research output: Contribution to journalArticleAcademicpeer-review

protein engineering
Protein Engineering
Microspheres
droplets
Digestion
15 Citations (Scopus)

Temperature is key to yield and stability of BSA stabilized microbubbles

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2016, In : Food Hydrocolloids. 52, p. 106-115

Research output: Contribution to journalArticleAcademicpeer-review

microbubbles
Microbubbles
bovine serum albumin
Bovine Serum Albumin
Sonication
14 Citations (Scopus)

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Munialo, C. D., van der Linden, E., Ako, K., Nieuwland, M., van As, H. & de Jongh, H. H. J., 2016, In : Food Hydrocolloids. 52, p. 707-720

Research output: Contribution to journalArticleAcademicpeer-review

Polysaccharides
whey protein
polysaccharides
Gels
gels
6 Citations (Scopus)

The microstructure and rheology of homogeneous and phase separated gelatine gels

Ersch, C., van der Linden, E., Venema, P. & Martin, A., 2016, In : Food Hydrocolloids. 61, p. 311-317

Research output: Contribution to journalArticleAcademicpeer-review

Rheology
rheology
gelatin
microstructure
Gels

The role of casein micelles and their aggregates in foam stabilization

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

Research output: Thesisinternal PhD, WUAcademic

Open Access
protein aggregates
micelles
foams
casein
films (materials)
10 Citations (Scopus)

Tribological properties of rice starch in liquid and semi-solid food model systems

Liu, K., Stieger, M. A., van der Linden, E. & van de Velde, F., 2016, In : Food Hydrocolloids. 58, p. 184-193

Research output: Contribution to journalArticleAcademicpeer-review

model food systems
rice starch
Starch
Food
liquids
2015
5 Citations (Scopus)

Coating formation during drying of ß-lactoglobulin: Gradual and sudden changes

Bouman, J., de Vries, R. J., Venema, P., Belton, P., Baukh, V., Huinink, H. & van der Linden, E., 2015, In : Biomacromolecules. 16, 1, p. 76-86

Research output: Contribution to journalArticleAcademicpeer-review

Lactoglobulins
Drying
Coatings
Proteins
Water
3 Citations (Scopus)

Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2015, In : Soft Matter. 11, 32, p. 6403-6411

Research output: Contribution to journalArticleAcademicpeer-review

Disintegration
disintegration
Surface-Active Agents
surfactants
proteins

Drying and hydration of proteins at high concentration

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

Research output: Thesisinternal PhD, WUAcademic

Open Access
Hydration
Drying
Zein
Proteins
Pharmaceutical Preparations
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

Effect of processing conditions on the foaming behavior of casein micelle dispersions

Chen, M., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M., van der Linden, E. & Sagis, L. M. C., 2015, p. 89. 1 p.

Research output: Contribution to conferenceAbstractAcademic

foaming
micelles
milk
foams
rheology