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
Supervisors/Advisors
  • 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.
Publisher
Print ISBNs9789085049432
Publication statusPublished - 2008

Keywords

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

Cite this

@phdthesis{0300c8b223ec4ad195ec68b87d170d18,
title = "Texture of food gels explained by combining structure and large deformation properties",
keywords = "gels, wei-eiwit, polysacchariden, textuur, structuur, mechanische eigenschappen, reologische eigenschappen, confocale microscopie, gels, whey protein, polysaccharides, texture, structure, mechanical properties, rheological properties, confocal microscopy",
author = "{van den Berg}, L.",
note = "WU thesis 4497",
year = "2008",
language = "English",
isbn = "9789085049432",
publisher = "S.n.",
school = "Wageningen University",

}

van den Berg, L 2008, 'Texture of food gels explained by combining structure and large deformation properties', Doctor of Philosophy, Wageningen University, S.l..

Texture of food gels explained by combining structure and large deformation properties. / van den Berg, L.

S.l. : S.n., 2008. 193 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Texture of food gels explained by combining structure and large deformation properties

AU - van den Berg, L.

N1 - WU thesis 4497

PY - 2008

Y1 - 2008

KW - gels

KW - wei-eiwit

KW - polysacchariden

KW - textuur

KW - structuur

KW - mechanische eigenschappen

KW - reologische eigenschappen

KW - confocale microscopie

KW - gels

KW - whey protein

KW - polysaccharides

KW - texture

KW - structure

KW - mechanical properties

KW - rheological properties

KW - confocal microscopy

M3 - internal PhD, WU

SN - 9789085049432

PB - S.n.

CY - S.l.

ER -