Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Ferre Rebry

Faculty of Bioscience Engineering > Department of Green Chemistry and Technology

ORCID iD: 0000-0003-0193-1459

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TD-NMR-based determination of the entrapped water yield of water-in-oil-in-water double emulsions : influence of xanthan gum addition

Yulin Hu (UGent) , Ferre Rebry (UGent) and Paul Van der Meeren (UGent)

(2025) MOLECULES. 30(24).
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Influence of multi-speckle diffusing wave spectroscopy data-acquisition and data-analysis parameters during in-situ monitoring of acid-induced milk gelation

Ferre Rebry (UGent) , Karl Coghe, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2025) MEASUREMENT SCIENCE AND TECHNOLOGY. 36(9).
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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Teng Wang, Yadong Li, Fien De Witte, Ferre Rebry (UGent) , Hao Liu, Pieter Vermeir (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2024) FOOD RESEARCH INTERNATIONAL. 180.
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Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study

Qurrotul A'yun, Karl Coghe, Ferre Rebry (UGent) , Chusnul Hidayat and Paul Van der Meeren (UGent)

(2023) FOOD HYDROCOLLOIDS. 140.
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Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella

Chak Ming To (UGent) , Matthias Mylle, Ferre Rebry (UGent) , Stijn Bossier, Paul Van der Meeren (UGent) and Leo Pel

(2023) INTERNATIONAL DAIRY JOURNAL. 143.
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Rheo-NMR to investigate fat crystallization under shear

Ferre Rebry (UGent) , Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2021) CURRENT RESEARCH IN FOOD SCIENCE. 4. p.414-420
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Lien Vermeir (UGent) , Ferre Rebry (UGent) , Barbara Kerkaert, Paul Van der Meeren (UGent) and Timothy P. Guinee

(2020) INTERNATIONAL DAIRY JOURNAL. 106.
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre Rebry (UGent) , Veronique Nelis, Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 55(5). p.1950-1961
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Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming To (UGent) , Lien Vermeir (UGent) , Ferre Rebry (UGent) , Barbara Kerkaert, Paul Van der Meeren (UGent) and Tim Guinee

(2019) NIZO Dairy conference, 11th, Abstracts.