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Journal Article (217)
1.
Journal Article
23, 100278 (2020)
Soft gels from bovine colostrum. International Journal of Gastronomy and Food Science 2.
Journal Article
9 (3), 327 (2020)
Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO). Foods 3.
Journal Article
19 (2020), 100192 (2019)
The physics of the mouthfeel of caviar and other fish roe. International Journal of Gastronomy and Food Science 4.
Journal Article
1, pp. 31 - 42 (2019)
Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel. Current Research in Food Science 5.
Journal Article
8 (10), 483 (2019)
Milk emulsions: Structure and stability. Foods 6.
Journal Article
16, 100135 (2019)
Soft matter physics meets the culinary arts: From polymers to jellyfish. International Journal of Gastronomy and Food Science 7.
Journal Article
89, pp. 302 - 310 (2019)
Alteration of the structural properties of inulin gels. Food Hydrocolloids 8.
Journal Article
237, pp. 69 - 77 (2018)
Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation. Journal of Food Engineering 9.
Journal Article
21, pp. 39 - 45 (2018)
Fractals in crystallizing food systems. Current Opinion in Food Science 10.
Journal Article
529, pp. 197 - 204 (2018)
Soybean oleosomes studied by small angle neutron scattering (SANS). Journal of Colloid and Interface Science 11.
Journal Article
373 (1), 1600147 (2017)
Dynamic Mechanical Response of Hybrid Physical Covalent Networks - Molecular Dynamics Simulation. Macromolecular Symposia 12.
Journal Article
25 (6), pp. 518 - 523 (2016)
Scaling Laws of Bottle-Brush Polymers in Dilute Solutions. Macromolecular Theory and Simulations 13.
Journal Article
49 (5), 054001 (2016)
Microencapsulation of soybean oil by spray drying using oleosomes. Journal of Physics D: Applied Physics 14.
Journal Article
56, pp. 180 - 188 (2016)
Pre-gelatinized tapioca starch and its mixtures with xanthan gum and iota-carrageenan. Food Hydrocolloids 15.
Journal Article
5-6, pp. 33 - 40 (2016)
The valence of food in pictures and on the plate: impacts on brain and body. International Journal of Gastronomy and Food Science 16.
Journal Article
49 (11), 110401 (2016)
The physics of food. Journal of Physics D: Applied Physics 17.
Journal Article
13 (123), 20160677 (2016)
Label-free in situ imaging of oil body dynamics and chemistry in germination. Journal of the Royal Society Interface 18.
Journal Article
94, pp. 372 - 387 (2016)
Deformation-induced damage and recovery in model hydrogels - A molecular dynamics simulation. Journal of the Mechanics and Physics of Solids 19.
Journal Article
11 (1), pp. 34 - 42 (2016)
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics 20.
Journal Article
9 (3), pp. 291 - 299 (2015)
A statistical mechanical approach to the Payne effect in filled rubbers. Express Polymer Letters