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’.
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.
Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 254 - 263.
Effect of outer water phase composition on oil droplet size and yield of (w<sub>1</sub>/o/w<sub>2</sub>) double emulsions
Food Research International 107 (2018). - ISSN 0963-9969 - p. 148 - 157.
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 130 - 140.
Tuning the rheological properties of protein-based oleogels by water addition and heat treatment
Food Hydrocolloids 79 (2018). - ISSN 0268-005X - p. 100 - 109.
Formation, Structural, and Functionality of Interfacial Layers in Food Emulsions
Annual Review of Food Science and Technology 9 (2018). - ISSN 1941-1413 - p. 551 - 587.
Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella
Food Hydrocolloids 74 (2018). - ISSN 0268-005X - p. 342 - 348.