Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Stieger, Markus, Promotor Bolhuis, Dieuwerke, Co-promotor
Award date	21 Oct 2022
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789464473292
DOIs	https://doi.org/10.18174/574422
Publication status	Published - 21 Oct 2022

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• 10.18174/574422

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Projects

• 1 Finished

Projects per year

• The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.

  Blok, A. (PhD candidate), Stieger, M. (Promotor) & Bolhuis, D. (Co-promotor)

  1/03/18 → 21/10/22

  Project: PhD

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Blok, A. E. (2022). Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods. [internal PhD, WU, Wageningen University]. Wageningen University. https://doi.org/10.18174/574422

Blok, Annelies E.. / Unravelling the unravelled : Microfibrillated cellulose as texture modifier in liquid and semi-solid foods. Wageningen : Wageningen University, 2022. 183 p.

@phdthesis{9094a747df074099a5023f5e0365f6c4,

title = "Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods",

author = "Blok, {Annelies E.}",

note = "WU thesis 8228 Includes bibliographical references. - With summary in English",

year = "2022",

month = oct,

day = "21",

doi = "10.18174/574422",

language = "English",

isbn = "9789464473292",

publisher = "Wageningen University",

address = "Netherlands",

type = "internal PhD, WU",

school = "Wageningen University",

}

Blok, AE 2022, 'Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/574422

Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods. / Blok, Annelies E.
Wageningen: Wageningen University, 2022. 183 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Unravelling the unravelled

T2 - Microfibrillated cellulose as texture modifier in liquid and semi-solid foods

AU - Blok, Annelies E.

N1 - WU thesis 8228 Includes bibliographical references. - With summary in English

PY - 2022/10/21

Y1 - 2022/10/21

UR - https://edepot.wur.nl/574422

U2 - 10.18174/574422

DO - 10.18174/574422

M3 - internal PhD, WU

SN - 9789464473292

PB - Wageningen University

CY - Wageningen

ER -

Blok AE. Unravelling the unravelled: Microfibrillated cellulose as texture modifier in liquid and semi-solid foods. Wageningen: Wageningen University, 2022. 183 p. doi: 10.18174/574422