prof. dr. ir. Paul Van Der Meeren
work address
Coupure Links 653 geb. B
9000 Gent
9000 Gent
ORCID iD
0000-0001-5405-4256
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- 2017
- Functional colloids from proteins and polysaccharides for food applications
- Crystal stabilization of edible oil foams
- Molecular structure and ionic strength both affect the micellization and solubilization behavior of PEO-PPO-PEO surfactants
- Quantification of counterion binding to and its effects on aqueous dispersions of dialkyl cationic surfactants
- Influence of environmental stress on stability of oregano oil in water nanoemulsions applicable as an antimicrobial agent
- Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
- Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
- Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin : effect of pectin concentration, pH, and ionic strength
- Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
- A refined draw solute flux model in forward osmosis: theoretical considerations and experimental validation