Researchers of the Food Physics 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’.
Granular chain escape from a pore in a wall in the presence of particles on one side : a comparison to polymer translocation
Soft Matter 14 (2018)26. - ISSN 1744-683X - p. 5420 - 5427.
Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation
Food Quality and Preference (2018). - ISSN 0950-3293
Lipase diffusion in oil-filled, alginate micro- and macrobeads
Food Hydrocolloids 85 (2018). - ISSN 0268-005X - p. 242 - 247.
Rheology and microstructure of dispersions of protein fibrils and cellulose microfibrils
Food Hydrocolloids 82 (2018). - ISSN 0268-005X - p. 196 - 208.
Nonlinear shear and dilatational rheology of viscoelastic interfacial layers of cellulose nanocrystals
Physics of Fluids 30 (2018)7. - ISSN 1070-6631 - 11 p.
Water mobility during drying of hard and soft type latex : Systematic GARField <sup>1</sup>H NMR relaxometry studies
Progress in Organic Coatings 123 (2018). - ISSN 0300-9440 - p. 111 - 119.
Linear and nonlinear rheological behavior of native and debranched wazy rice starch gels
Food Hydrocolloids 85 (2018). - ISSN 0268-005X - p. 1 - 9.
Effective interaction potentials for model amphiphilic surfactants adsorbed at fluid-fluid interfaces
Physical Chemistry Chemical Physics 20 (2018)23. - ISSN 1463-9076 - p. 16238 - 16246.
Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods
Food Hydrocolloids 83 (2018). - ISSN 0268-005X - p. 202 - 212.
Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
Journal of Food Science 83 (2018)4. - ISSN 0022-1147 - p. 1153 - 1164.