Academic Bibliography

Search 200 years of publications by Ghent University researchers.

prof. dr. ir. Paul Van Der Meeren

Work address: Coupure Links 653 geb. B
9000 Gent
Email: Paul.VanDerMeeren@UGent.be
ORCID iD: https://orcid.org/0000-0001-5405-4256

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- journalArticle
- open access
Fat crystallization and melting in W/O/W double emulsions: comparison between bulk and emulsified state

Veronique Nelis (UGent) , Arnout Declerck (UGent) , Lorenz De Neve (UGent) , Kim Moens (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2019) Colloids and Surfaces A: Physicochemical and Engineering Aspects.
Mark
- journalArticle
- open access
Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) , Bart Roman (UGent) , Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van Der Meeren (UGent)

(2019) Colloids and Surfaces A: Physicochemical and Engineering Aspects.
Mark
Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications

Koen JA Jansens, Ine Rombouts, Charlotte Grootaert (UGent) , Kristof Brijs, John Van Camp (UGent) , Paul Van Der Meeren (UGent) , Frederic Rousseau, Joost Schymkowitz and Jan A Delcour

(2019) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 18(1). p.84-105
Mark
Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Vincent Kassozi, Koen Dewettinck (UGent) , Christian Stevens (UGent) and Paul Van Der Meeren (UGent)

(2019) FOOD HYDROCOLLOIDS. 88. p.218-227
Mark
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

Iris Tavernier (UGent) , Bart Heyman, Paul Van Der Meeren (UGent) , Tony Ruyssen (UGent) and Koen Dewettinck (UGent)

(2019) JOURNAL OF FOOD ENGINEERING. 244. p.136-141
Mark
Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

Seyed Mohammad Hashem Hosseini, Hadi Hashemi Gahruie, Maryam Razmjooie, Marziyeh Sepeidnameh, Mahsa Rastehmanfard, Mohsen Tatar, Fakhraddin Naghibalhossaini and Paul Van Der Meeren (UGent)

(2019) FOOD CHEMISTRY. 270. p.70-77
Mark
- conference
Relating crystal properties to water exchange kinetics in W/O/W double emulsions by low resolution 1H-NMR-diffusometry

Veronique Nelis (UGent) , Lien Vermeir (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018)
Mark
- conference
Fat crystals: a tool to inhibit molecular transport in W/O/W double emulsions

Veronique Nelis (UGent) , Arnout Declerck (UGent) , Lien Vermeir (UGent) , Koen Dewettinck (UGent) and Paul Van Der Meeren (UGent)

(2018)
Mark
- journalArticle
- open access
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using pfg-NMR diffusometry

Arima Diah Setiowati (UGent) , Lien Vermeir (UGent) , Lorenz De Neve (UGent) , Ali Sedaghat Doost (UGent) , Davy Sinnaeve (UGent) and Paul Van Der Meeren (UGent)

(2018) Magnetic Resonance in Chemistry.
Mark
- conference
- C3
Complexation of flaxseed mucilage and protein through electrostatic interaction

Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Ali Sedaghat Doost (UGent) and Paul Van Der Meeren (UGent)

(2018) International Association of Colloid and Interface Scientists, 16th Conference, Abstracts.

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