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Plasticization and antiplasticization in amorphous food systems

Current opinion in food science, 2018-06, Vol.21, p.72-78

Job, Ubbink

2018

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Food futurism

Science (American Association for the Advancement of Science), 2015-03, Vol.347 (6228), p.1322-1322

Ubbink, Job

2015

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Physical approaches for the delivery of active ingredients in foods

Trends in food science & technology, 2006-01, Vol.17 (5), p.244-254

2006

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Food structure and functionality: a soft matter perspective

Soft matter, 2008-01, Vol.4 (8), p.1569-1581

2008

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Plasticization, Antiplasticization, and Molecular Packing in Amorphous Carbohydrate-Glycerol Matrices

Biomacromolecules, 2010-12, Vol.11 (12), p.3237-3247

2010

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Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Journal of applied polymer science, 2020-09, Vol.137 (34), p.n/a

2020

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Ultra‐processed foods: Processing versus formulation

Obesity science & practice, 2023-08, Vol.9 (4), p.435-439

2023

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Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matrices

Advanced drug delivery reviews, 2016-05, Vol.100, p.10-26

Ubbink, Job

2016

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Amorphous–amorphous phase separation in hydrophobically-modified starch–sucrose blends I. Phase behavior and thermodynamic characterization

Food hydrocolloids, 2016-07, Vol.58, p.75-88

2016

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Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior

Carbohydrate polymers, 2018-11, Vol.199, p.1-10

2018

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The Cell Wall of Lactic Acid Bacteria: Surface Constituents and Macromolecular Conformations

Biophysical journal, 2003-12, Vol.85 (6), p.4076-4092

2003

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Molecular Packing in Amorphous Carbohydrate Matrixes

The journal of physical chemistry. B, 2007-11, Vol.111 (44), p.12643-12648

2007

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Editorial overview: Food physics and materials science: Physical approaches in current food research

Current opinion in food science, 2022-12, Vol.48, p.100945, Article 100945

Ubbink, Job

2022

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Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate

Food hydrocolloids, 2023-07, Vol.140, p.108639, Article 108639

2023

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There's more to a meal Gastrophysics: The New Science of Eating Charles Spence Viking, 2017. 336 pp

Science (American Association for the Advancement of Science), 2017-06, Vol.356 (6343), p.1129-1129

Ubbink, Job

2017

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Specific Volume−Hole Volume Correlations in Amorphous Carbohydrates: Effect of Temperature, Molecular Weight, and Water Content

The journal of physical chemistry. B, 2010-02, Vol.114 (4), p.1568-1578

2010

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Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Food research international, 2020-12, Vol.138 (Pt B), p.109801-109801, Article 109801

2020

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Organization and mobility of water in amorphous and crystalline trehalose

Nature materials, 2006-08, Vol.5 (8), p.632-635

2006

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Carbohydrate Polymers in Amorphous States: An Integrated Thermodynamic and Nanostructural Investigation

Biomacromolecules, 2005-03, Vol.6 (2), p.864-879

2005

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Food futurism Note-by-Note Cooking: The Future of Food Hervé This Columbia University Press, 2014. 286 pp. The In Vitro Meat Cookbook: The Lab Grown Hamburger and 45 Other Recipes Koert van Mensvoort and Hendrik-Jan Grievink BIS, 2014. 192 pp

Science (American Association for the Advancement of Science), 2015-03, Vol.347 (6228), p.1322-1322

Ubbink, Job

2015

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Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Faraday discussions, 2012-01, Vol.158, p.9-35

Ubbink, Job

2012

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Development and application of a liquid chromatography-mass spectrometry method for the determination of sugars and organics acids in araza, ceriguela, guava, mango and pitanga

Brazilian Journal of Food Technology, 2021, Vol.24

2021

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Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Applied and Environmental Microbiology, 2005-12, Vol.71 (12), p.8165-8173

2005

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Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram

Food science & technology, 2022-02, Vol.156, p.113013, Article 113013

2022

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Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose

Data in brief, 2018-10, Vol.20, p.1884-1889

2018

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Plasticization and antiplasticization in amorphous food systems

Food futurism

Physical approaches for the delivery of active ingredients in foods

Food structure and functionality: a soft matter perspective

Plasticization, Antiplasticization, and Molecular Packing in Amorphous Carbohydrate-Glycerol Matrices

Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Ultra‐processed foods: Processing versus formulation

Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matrices

Amorphous–amorphous phase separation in hydrophobically-modified starch–sucrose blends I. Phase behavior and thermodynamic characterization

Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior

The Cell Wall of Lactic Acid Bacteria: Surface Constituents and Macromolecular Conformations

Molecular Packing in Amorphous Carbohydrate Matrixes

Editorial overview: Food physics and materials science: Physical approaches in current food research

Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate

There's more to a meal Gastrophysics: The New Science of Eating Charles Spence Viking, 2017. 336 pp

Specific Volume−Hole Volume Correlations in Amorphous Carbohydrates: Effect of Temperature, Molecular Weight, and Water Content

Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Organization and mobility of water in amorphous and crystalline trehalose

Carbohydrate Polymers in Amorphous States: An Integrated Thermodynamic and Nanostructural Investigation

Food futurism Note-by-Note Cooking: The Future of Food Hervé This Columbia University Press, 2014. 286 pp. The In Vitro Meat Cookbook: The Lab Grown Hamburger and 45 Other Recipes Koert van Mensvoort and Hendrik-Jan Grievink BIS, 2014. 192 pp

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Development and application of a liquid chromatography-mass spectrometry method for the determination of sugars and organics acids in araza, ceriguela, guava, mango and pitanga

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram

Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucrose

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