19992019
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Research Output 1999 2019

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Chapter
2012

The Meringue Concept and Its Variations

Wierenga, P. A., Hofstede, H., van der Linden, E., Schutte, S. & Boer, J., 2012, The kitchen as laboratory. Vega, C., Ubbink, J. & van der Linden, E. (eds.). New York: Columbia University Press, p. 108-116 314 p.

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

2011

Food functionality and the physics of bionanotechnology: some examples and challenges

van der Linden, E., 2011, Nanotechnology in the Agri-Food Sector: Implications for the future. Frewer, L. J., Norde, W., Fischer, A. R. H. & Kampers, F. W. H. (eds.). Wiley-VCH, p. 127-148 312 p.

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

2009

Design of Foods for the optimal delivery of basic tastes

van den Oever, G. J., Busch, J. L. H. C., van der Linden, E., Smit, G. & Zuidam, N. J., 2009, Designing functional foods : Measuring and Controlling Food Structure Breakdown and Nutrient Absorption. McClements, J. & Decker, E. (eds.). Woodhead Publishing, p. 453-480 744 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

25 Citations (Scopus)

Gelation: Principles, Models and Applications to Proteins

van der Linden, E. & Foegeding, E. A., 2009, Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Applications. Kapasis, S., Norton, I. T. & Ubbink, J. B. (eds.). London: Elsevier/Academic Press, p. 29-91 640 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2008
1 Citation (Scopus)

Assembly of Structures in Foods

van der Linden, E., 2008, Food Materials Science. Principles and Practice. Aguilera, J. M. & Lillford, P. J. (eds.). New York, p. 145-168 622 p. (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic