Publications of the Food Process Engineering Group
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 Research@WUR. The provided lists can be searched by author, year, etc.
Research@WUR
View the complete publication list of the Food Process Engineering Group via Research@WUR.
Recent publications
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Concentration of skim milk by forward osmosis using delactosed permeate as an innovative draw solution
International Dairy Journal 137 (2023). - ISSN 0958-6946 -
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends
Food Hydrocolloids 136 (2023)Part A. - ISSN 0268-005X -
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions
Food Hydrocolloids 135 (2023). - ISSN 0268-005X -
Investigation potential of hydrocolloids in meat analogue preparation
Food Hydrocolloids 135 (2023). - ISSN 0268-005X -
Scaling relations in rheology of proteins present in meat analogs
Food Hydrocolloids 135 (2023). - ISSN 0268-005X -
Improving 3D food printing performance using computer vision and feedforward nozzle motion control
Journal of Food Engineering 339 (2023). - ISSN 0260-8774 -
Particle structure development during spray drying from a single droplet to pilot-scale perspective
Journal of Food Engineering 337 (2023). - ISSN 0260-8774 -
Effect of L-cysteine and L-ascorbic acid addition on properties of meat analogues
Food Hydrocolloids 134 (2023). - ISSN 0268-005X -
Capillary pressure-based measurement of dynamic interfacial tension in a spontaneous microfluidic sensor
Lab on a Chip 22 (2022). - ISSN 1473-0197 - p. 3860 - 3868. -
Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties
Food Research International 162 (2022). - ISSN 0963-9969