Researchers of the Food Process Engineering Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking 'Search within results'.
View the complete publication list of the Food Process Engineering Group via Wageningen Yield.
Encapsulation of lipids as emulsion-alginate beads reduces food intake : a randomized placebo-controlled cross-over human trial in overweight adults
Nutrition Research 63 (2019). - ISSN 0271-5317 - p. 86 - 94.
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers
Food Research International (2019). - ISSN 0963-9969 - 8 p.
Ultrafiltration of non-spherical molecules
Journal of Membrane Science 570-571 (2019). - ISSN 0376-7388 - p. 322 - 332.
Corrigendum to ‘Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry’
Food Chemistry 278 (2019). - ISSN 0308-8146 - 1 p.
The emulsifying performance of mildly derived mixtures from sunflower seeds
Food Hydrocolloids 88 (2019). - ISSN 0268-005X - p. 75 - 85.
Characterization of CO<sub>2</sub> laser browning of dough
Innovative Food Science and Emerging Technologies 52 (2019). - ISSN 1466-8564 - p. 145 - 157.
The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety)
Food Biophysics 14 (2019)1. - ISSN 1557-1858 - p. 49 - 59.
Dynamic flavor release from chewing gum : Mechanisms of release
Food Research International 116 (2019). - ISSN 0963-9969 - 717 p.
Visual modeling of laser-induced dough browning
Journal of Food Engineering 243 (2019). - ISSN 0260-8774 - p. 9 - 21.
Air bubbles in calcium caseinate fibrous material enhances anisotropy
Food Hydrocolloids 87 (2019). - ISSN 0268-005X - p. 497 - 505.