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

Research Output 1999 2019

Filter
Conference contribution
2013

From Fibril Formation to Fibril Properties and Rheology of Food Materials

van der Linden, E. & Venema, P., 2013, Proceedings of the 22nd Annual Transactions of the Nordic Rheology Conference, 12-16 june 2013, Copenhagen, Denmark. Sorvari, A. (ed.). Helsinki: Unigrafia Oy, Vol. 21. p. 5-8

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Rheology
Microstructure
Molecules
2008
2 Citations (Scopus)

Textural Properties of Agarose Gels described by FT-Rheology

Klein, C. O., Venema, P., Sagis, L. M. C. & van der Linden, E., 2008, The XVth International Congress on Rheology. The Society of Rheology 80th Annual Meeting. Co, A., Leal, G., Colby, R. & Giacomin, A. J. (eds.). Springer, Vol. 1027. p. 588-590

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

characteristic equations
rheology
polynomials
gels
shear
2007

Similarities in Self-Assembly of Proteins and Surfactants: an Attempt to Bridge the Gap

van der Linden, E. & Venema, P., 2007, Food Colloids. Self-Assembly and Material Science. Dickinson, E. & Leser, M. E. (eds.). Cambridge UK: Royal Society of Chemistry, p. 57-67

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Surface-Active Agents
Self assembly
Phase behavior
Proteins
Topology

Variations in meringues

Wierenga, P. A., Hofstede, H. I., van der Linden, E., Boer, J. & Schutte, S., 2007, Proceedings of Euro Food Chem XIV, Volume 1, Parijs, 29-31 August 2007. This, H. & Eklund, T. (eds.). Parijs: Société Francaise de Chimie, p. 32-36

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

restaurants
savory
egg albumen
foams
foods
2005

Properties of Fibrillar Food Protein Assemblies and their Percolating Networks

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2005, Food Colloids. Interactions, Microstructure and Processing, Harrogate, UK, 18-04-2004 t/m 21-04-2004. Dickinson, E. (ed.). Cambridge: Royal Society of Chemistry, p. 247-255

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

2004

Oral texture perception in relation to rheology for mayonnaise

Terpstra, M. E. J., Janssen, A. M., van der Linden, E. & de Wijk, R. A., 2004, Proceedings of the 1st international workshop on materials and sensations, Pau 1-10-2004. Pau, p. 51-57

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

rheology
texture
stress measurement
attribute
measuring
2003

Fibrillar ß-lactoglobulin gels at neutral pH

Veerman, C., Baptist, H. G. M., Sagis, L. M. C. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, EJ. (eds.). Lappersdorf, Germany: Kerschensteiner Verlag, p. 605-606

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Mesostructure of fibrillar protein gels

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, EJ. (eds.). Lappersdorf Germany: Kerschensteiner Verlag, p. 385-388

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Gels
Ovalbumin
Bovine Serum Albumin
Proteins
Ionic strength

Monitoring the structure of flocculated emulsions under shear by DWS and CSLM

Blijdenstein, T. B. J., Nicolas, Y., van der Linden, E., van Vliet, T., Paques, M., van Aken, G. A., Knaebel, A. & Munch, J. P., 2003, Proceedings of the 3rd international symposium on Food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lappersdorf Germany: Kerschensteiner Verlag, p. 343-346

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

laser microscopy
emulsions
oils
shear
scanning

Supramolecular assembly and rheology in food systems

van der Linden, E., Sagis, L. M. C. & Venema, P., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lappersdorf Germany: Kirschensteiner Verlag, p. 97-101

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

Rheology
Gels
Proteins
xanthan gum

Texture of mayonnaise and dressing

Terpstra, M. E. J., Janssen, A. M., van Gemert, L. J., van Doorn, R. J. M., de Wijk, R. A., Weenen, H. & van der Linden, E., 2003, Proceedings of the 3rd international symposium on food rheology and structure. Fischer, P., Marti, I. & Windhab, E. J. (eds.). Lapperdorp, Germany: Kerschensteiner Verlag, p. 627-628

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

texture
physical property
oil
attribute
data analysis
2002

Fibril based Mesostructures and their Rheological Response

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2002, Food Colloids, Biopolymers and Materials. Dickinson, E. & van Vliet, T. (eds.). Cambridge UK: Royal Society of Chemistry, p. 58-67

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional