prof. dr. ir. Paul Van der Meeren
- Work address
-
Coupure Links 653 geb. B
9000 Gent - Paul.VanDerMeeren@UGent.be
- ORCID iD
-
0000-0001-5405-4256
Show
Sort by
-
Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
-
Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
-
Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella
-
Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
-
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
-
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
-
- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
-
Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
-
- Conference Paper
- C3
- open access
Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
-
Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods
(2021) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 38(11). p.1853-1866