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Academic Bibliography

Search 200 years of publications by Ghent University researchers.

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1 – 5 of 12023 publications

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Your filters: cql: subject exact "Agriculture and Food Sciences"

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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
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Comparing a standardized to a product-specific emoji list for evaluating food products by children

Joachim Schouteten (UGent) , Jan Verwaeren (UGent) , Xavier Gellynck (UGent) and Valérie L Almli

(2019) FOOD QUALITY AND PREFERENCE. 72. p.86-97
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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. 563. p.170-182
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Optimization of composite dough for the enrichment of bread crust with antifungal active compounds

Els Debonne (UGent) , Hanne Baert (UGent) , Mia Eeckhout (UGent) , Frank Devlieghere (UGent) and Filip Van Bockstaele (UGent)

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 99. p.417-422
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Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera

Habtu Shumoy Abraha (UGent) , Molly Gabaza (UGent) , Julie Vandevelde and Katleen Raes (UGent)

(2019) LWT-FOOD SCIENCE AND TECHNOLOGY. 99. p.313-318

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