Ghent University Academic Bibliography

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Yongjian Cai (UGent) , Lihua Huang, Xia Tao, Jiaqi Su (UGent) , Bifen Chen, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2021) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 101(9). p.3685-3692

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Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

Ali Sedaghat Doost (UGent) , Sayedehnegin Afghari, Hajar Abbasi, Maryam Nikbakht Nasrabadi, Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)

(2020) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 605.

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Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions

Qurrotul A'yun (UGent) , Istna Nafi Azzahrani, Arne Huyst (UGent) , Lorenz De Neve, José Martins (UGent) , Marleen Van Troys (UGent) , Chusnul Hidayat and Paul Van der Meeren (UGent)

(2020) COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS. 603.

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PhD Thesis

Formulation, characterization, and application of colloidal dispersions of essential oils

Ali Sedaghat Doost (UGent)

(2020)

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Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Arima Diah Setiowati (UGent) , Wahyu Wijaya and Paul Van der Meeren (UGent)

(2020) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 98. p.150-161

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PhD Thesis
open access

Role of sorbic acid in the fungal stability of water-in-oil emulsions

Irena Soljic

(2019)

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Influence of cooling rate on partial coalescence in natural dairy cream

Kim Moens (UGent) , Daylan A. Tzompa-Sosa (UGent) , Davy Van de Walle (UGent) , Paul Van der Meeren (UGent) and Koen Dewettinck (UGent)

(2019) FOOD RESEARCH INTERNATIONAL. 120. p.819-828

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Journal Article
A1
open access

Electrospinning repellents in polyvinyl alcohol-nanofibres for obtaining mosquito-repelling fabrics

Lucy Ciera, Lynda Beladjal (UGent) , Lieve Van Landuyt (UGent) , David Menger, Maarten Holdinga, Johan Mertens (UGent) , Lieva Van Langenhove (UGent) , Karen De Clerck (UGent) and Tom Gheysens (UGent)

(2019) ROYAL SOCIETY OPEN SCIENCE. 6(8).

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A review on influencing factors on the minimum inhibitory concentration of essential oils

Elien Van de Vel (UGent) , Imca Sampers (UGent) and Katleen Raes (UGent)

(2019) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. 59(3). p.357-378

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The effect of temperature on structure formation in three insect batters

Jana Scholliers, Liselot Steen, Seline Glorieux, Davy Van de Walle (UGent) , Koen Dewettinck (UGent) and Ilse Fraeye

(2019) FOOD RESEARCH INTERNATIONAL. 122. p.411-418

Academic Bibliography

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Nano-lipid carriers stabilized by hydrophobically modified starch or sucrose stearate for the delivery of lutein as a nutraceutical beverage model

Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions

Formulation, characterization, and application of colloidal dispersions of essential oils

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Role of sorbic acid in the fungal stability of water-in-oil emulsions

Influence of cooling rate on partial coalescence in natural dairy cream

Electrospinning repellents in polyvinyl alcohol-nanofibres for obtaining mosquito-repelling fabrics

A review on influencing factors on the minimum inhibitory concentration of essential oils

The effect of temperature on structure formation in three insect batters

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