170 results on '"van de Velde, Fred"'
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2. Oral Parameters Affecting Ex-vivo Tribology
3. Moving from molecules, to structure, to texture perception
4. Investigation of oral gels breakdown using image analysis
5. Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods
6. Tribological properties of rice starch in liquid and semi-solid food model systems
7. Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties
8. Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
9. Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
10. Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity
11. High Resolution NMR of Carrageenans
12. Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods
13. Portuguese carrageenophytes: Carrageenan composition and geographic distribution of eight species (Gigartinales, Rhodophyta)
14. Texture design for creaminess
15. Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditions
16. Application of whey proteins as coating ingredients: Novel opportunities for encapsulates
17. Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels
18. Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditions.
19. Vanadium-catalysed enantioselective sulfoxidations: rational design of biocatalytic and biomimetic systems
20. High Resolution NMR of Carrageenans
21. The structure of κ/ι-hybrid carrageenans II. Coil–helix transition as a function of chain composition
22. Coil-helix transition of ι-carrageenan as a function of chain regularity: The effect of counterion valency
23. Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques
24. On the structure of κ /ι-hybrid carrageenans
25. Biocatalytic and biomimetic oxidations with vanadium
26. Flavor Aspects of Pulse Ingredients
27. Bolus matters : the influence of food oral breakdown on dynamic texture perception
28. Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels
29. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement
30. Bolus matters: the influence of food oral breakdown on dynamic texture perception
31. Flavor Aspects of Pulse Ingredients
32. Lubrication and perception of foods : tribological, rheological and sensory properties of particle-filled food system
33. Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels
34. Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli
35. Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels
36. Protein-Polysaccharide Interactions to Alter Texture
37. Properties of Oil/Water Emulsions Affecting the Deposition, Clearance, and After-Feel Sensory Perception of Oral Coatings
38. The properties of ν/ı-carrageenan: Implications for the gelling mechanism of ı-carrageenan
39. Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains
40. Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods
41. Effect of gel texture and sucrose spatial distribution on sweetness perception
42. Serum release boosts sweetness intensity in gels
43. Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size
44. Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman)
45. Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales
46. Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed
47. The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels
48. The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels
49. Quantification of a 3D structural evolution of food composites under large deformations using microrheology
50. Structure and function of hybrid carrageenans
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