prof. dr. ir. Paul Van der Meeren
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Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation
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Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study
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- Journal Article
- A1
- open access
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
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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
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- Journal Article
- A1
- open access
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
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- Journal Article
- A1
- open access
A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability
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- Journal Article
- A1
- open access
Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk
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Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study
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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
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Phosphatidylcholine-depleted lecithin : a clean-label low-HLB emulsifier to replace PGPR in w/o and w/o/w emulsions