20162020

Research output per year

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Fingerprint Dive into the research topics where Philipp Fuhrmann is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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Research Output

Characterisation of friction behaviour of intact soft solid foods and food boli

Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
  • Open Access
  • 2 Citations (Scopus)
    Open Access
  • Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

    Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • 5 Citations (Scopus)
    Open Access
  • 2 Citations (Scopus)

    Activities

    • 1 Oral presentation

    Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?

    P.L. Fuhrmann (Contributor), G. Sala (Contributor), M.A. Stieger (Contributor), E. Scholten (Speaker)
    9 Jul 2019

    Activity: Talk or presentationOral presentation

    Projects