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Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Current opinion in colloid & interface science, 2013-08, Vol.18 (4), p.334-348

2013

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Flavor Aspects of Pulse Ingredients

Cereal chemistry, 2017-01, Vol.94 (1), p.58-65

2017

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Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Food hydrocolloids, 2015-02, Vol.44, p.244-259

2015

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Moving from molecules, to structure, to texture perception

Food hydrocolloids, 2017-07, Vol.68, p.31-42

2017

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Bolus matters: the influence of food oral breakdown on dynamic texture perception

Food & function, 2017-02, Vol.8 (2), p.464-48

2017

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Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Food hydrocolloids, 2016-10, Vol.60, p.186-198

2016

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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Food hydrocolloids, 2015-01, Vol.43, p.794-802

2015

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Tribological properties of rice starch in liquid and semi-solid food model systems

Food hydrocolloids, 2016-07, Vol.58, p.184-193

2016

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Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Food hydrocolloids, 2016-01, Vol.52, p.403-414

2016

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Investigation of oral gels breakdown using image analysis

Food hydrocolloids, 2017-02, Vol.63, p.67-76

2017

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Effect of gel texture and sucrose spatial distribution on sweetness perception

Food science & technology, 2012-04, Vol.46 (1), p.183-188

2012

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Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Food quality and preference, 2010-10, Vol.21 (7), p.837-842

2010

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Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

Food hydrocolloids, 2007-10, Vol.21 (7), p.1172-1187

2007

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Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli

Journal of agricultural and food chemistry, 2015-09, Vol.63 (36), p.8025-8030

2015

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Properties of Oil/Water Emulsions Affecting the Deposition, Clearance, and After-Feel Sensory Perception of Oral Coatings

Journal of agricultural and food chemistry, 2015-03, Vol.63 (8), p.2145-2153

2015

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Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM)

Journal of the science of food and agriculture, 2002-10, Vol.82 (13), p.1528-1536

2002

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Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman)

Food hydrocolloids, 2009-10, Vol.23 (7), p.1903-1909

2009

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Effect of successive stimuli on sweetness intensity of gels and custards

Food quality and preference, 2014-01, Vol.31, p.10-18

2014

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Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels

Journal of texture studies, 2016-04, Vol.47 (2), p.92-111

2016

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Structure and function of hybrid carrageenans

Food hydrocolloids, 2008, Vol.22 (5), p.727-734

van de Velde, Fred

2008

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Carrageenan: A Food-Grade and Biocompatible Support for Immobilisation Techniques

Advanced synthesis & catalysis, 2002-09, Vol.344 (8), p.815-835

2002

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Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

International dairy journal, 2012-12, Vol.27 (1-2), p.86-91

2012

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Improving the catalytic performance of peroxidases in organic synthesis

Trends in Biotechnology, 2001-02, Vol.19 (2), p.73-80

2001

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Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

Food hydrocolloids, 2009-07, Vol.23 (5), p.1288-1298

2009

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Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Food hydrocolloids, 2012-06, Vol.27 (2), p.448-455

2012

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Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Flavor Aspects of Pulse Ingredients

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Moving from molecules, to structure, to texture perception

Bolus matters: the influence of food oral breakdown on dynamic texture perception

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Tribological properties of rice starch in liquid and semi-solid food model systems

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Investigation of oral gels breakdown using image analysis

Effect of gel texture and sucrose spatial distribution on sweetness perception

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels

Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli

Properties of Oil/Water Emulsions Affecting the Deposition, Clearance, and After-Feel Sensory Perception of Oral Coatings

Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM)

Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman)

Effect of successive stimuli on sweetness intensity of gels and custards

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels

Structure and function of hybrid carrageenans

Carrageenan: A Food-Grade and Biocompatible Support for Immobilisation Techniques

Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Improving the catalytic performance of peroxidases in organic synthesis

Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

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