Texture of food gels explained by combining structure and large deformation properties

L. van den Berg

Research output: Thesisinternal PhD, WU

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
  • van Boekel, Tiny, Promotor
  • van der Linden, Erik, Promotor
  • van de Velde, F., Co-promotor, External person
  • van Vliet, Ton, Co-promotor
Award date3 Oct 2008
Place of PublicationS.l.
Print ISBNs9789085049432
Publication statusPublished - 2008


  • gels
  • whey protein
  • polysaccharides
  • texture
  • structure
  • mechanical properties
  • rheological properties
  • confocal microscopy

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