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Dive into the research topics where Liesbeth Meulen is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Research output
- 3 Article
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Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature
Tarapata, J., Szymańska, E., van der Meulen, L., Miltenburg, J. & Huppertz, T., Jan 2025, In: Foods. 14, 2, 21 p., 165.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Link opens in a new tab Citations (Scopus) -
Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk
Deshwal, G. K., van der Meulen, L., Fenelon, M., Gómez-Mascaraque, L. G. & Huppertz, T., Jan 2025, In: Food Structure. 43, 10 p., 100406.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Link opens in a new tab Citations (Scopus) -
Distribution of Salts in Milk and Cheese: Critical Methodological Aspects
Deshwal, G., van der Meulen, L. & Huppertz, T., 30 Oct 2024, In: Encyclopedia. 4, 4, p. 1629-1643Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Projects
- 1 Active
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The influence of calcium on functional properties of cheese.
Meulen, L. (PhD candidate) & Huppertz, T. (Promotor)
1/01/22 → …
Project: PhD