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: 0000-0001-5405-4256

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- Journal Article
- open access
Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds

Ali Sedaghat Doost (UGent) , Frank Devlieghere (UGent) , Christian Stevens (UGent) , Myriam Claeys (UGent) and Paul Van der Meeren (UGent)

(2020) Food Chemistry.
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- Journal Article
- open access
Recent advances in food colloidal delivery systems for essential oils and their main components

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Vincent Kassozi, Henriettah Nakisozi and Paul Van der Meeren (UGent)

(2020) Trends in Food Science and Technology.
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- Journal Article
Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Sareh Boostani, Seid Mahdi Jafari and Paul Van der Meeren (UGent)

(2020) Trends in Food Science and Technology.
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- Journal Article
- open access
Characterization and enhanced functionality of nanoparticles based on linseed protein and linseed gum biocomplexes

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

(2020) International Journal of Biological Macromolecules.
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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 (UGent) , 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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Effect of thymol and Pickering stabilization on in-vitro digestion fate and oxidation stability of plant-derived flaxseed oil emulsions

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

(2020) FOOD CHEMISTRY. 311.
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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

Ali Sedaghat Doost (UGent) , Maryam Nikbakht Nasrabadi (UGent) , Sayed Amir Hossein Goli, Marleen Van Troys (UGent) , Peter Dubruel (UGent) , Nympha De Neve (UGent) and Paul Van der Meeren (UGent)

(2020) FOOD RESEARCH INTERNATIONAL. 128.
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

Dimas Rahadian Aji Muhammad (UGent) , Ali Sedaghat Doost (UGent) , Vipul Gupta (UGent) , Mohd Dona Bin Sintang (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2020) FOOD HYDROCOLLOIDS. 100.
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- Conference Paper
Impact of freezing on the physicochemical and functional properties of low-moisture part-skim (LMPS) Mozzarella

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

(2019)
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Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA)

Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Paul Van der Meeren (UGent) and Seyed Mohammad Hashem Hosseini

(2019) CARBOHYDRATE POLYMERS. 219. p.155-161

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