Ghent University Academic Bibliography

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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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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.

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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

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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

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journalArticle

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.

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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

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The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Iris Tavernier (UGent) , Chi Diem Doan, Paul Van Der Meeren (UGent) , Bart Heyman and Koen Dewettinck (UGent)

(2018) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 120(3).

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conference
open access

Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein

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

(2018)

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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil

Wahyu Wijaya (UGent) , Paul Van Der Meeren (UGent) , Koen Dewettinck (UGent) and Ashok Patel (UGent)

(2018) FOOD & FUNCTION. 9(4). p.1993-1997

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Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin

Ali Sedaghat Doost (UGent) , Asep Wawan Permana (UGent) and Paul Van Der Meeren (UGent)

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

Academic Bibliography

Pickering stabilization of thymol through green emulsification using soluble fraction of almond gum : whey protein isolate nano-complexes

Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

Effects of novel and conventional thermal treatments on the physicochemical properties of iron-loaded double emulsions

Rational design of amyloid-like fibrillary structures for tailoring food protein techno-functionality and their potential health implications

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

Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions

The potential of waxes to alter the microstructural properties of emulsion-templated oleogels

Self-assembly and characterization of biopolymer particles via electrostatic interaction between flaxseed mucilage and protein

High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil

Edible coating for shelf-life prolongation of fresh fruits containing cinnamaldehyde stabilized by quillaja saponin

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