Ghent University Academic Bibliography

Your filters: cql: parent exact "Food Hydrocolloids"

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Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Ozge Guven, Ilkay Sensoy, Ingrid De Leyn (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2025) FOOD HYDROCOLLOIDS. 163.
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Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties

Ben Van den Wouwer (UGent) , Laura Scheldewaert, Kristof Brijs, Katleen Raes (UGent) and Arno G.B. Wouters

(2025) FOOD HYDROCOLLOIDS. 158.
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Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

Zijun Zhao (UGent) , Simin Chen, Bruno De Meulenaer (UGent) , Jianfeng Wu and Paul Van der Meeren (UGent)

(2025) FOOD HYDROCOLLOIDS. 166.
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Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

Lihua Huang (UGent) , Yongjian Cai, Fang Fang, Tongwen Huang (UGent) , Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)

(2024) FOOD HYDROCOLLOIDS. 157.
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Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Guido Rolandelli (UGent) , Shengyue Shan and Osvaldo H. Campanella

(2024) FOOD HYDROCOLLOIDS. 146(part B).
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Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

Guido Rolandelli (UGent) , Silvio David Rodríguez and María del Pilar Buera

(2024) FOOD HYDROCOLLOIDS. 146(part A).
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The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

Elien De Laet, Tom Bernaerts, Koen Dewettinck (UGent) , Marc E. Hendrickx and Ann M. Van Loey

(2024) FOOD HYDROCOLLOIDS. 151.
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A comparative analytical study for the different water pools present in alginate hydrogels : qualitative vs. quantitative approaches

Mustapha El Hariri El Nokab, Julien Es Sayed, Fien De Witte (UGent) , Koen Dewettinck (UGent) , Ahmed Elshewy, Zhenlei Zhang, Paul Van Steenberge (UGent) , Tuo Wang and Khaled Sebakhy (UGent)

(2024) FOOD HYDROCOLLOIDS. 154.
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Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

Zijian Zhi (UGent) , Hao Li, Indi Geurs (UGent) , Benny Lewille (UGent) , Rui Liu, Paul Van der Meeren (UGent) , Koen Dewettinck (UGent) and Filip Van Bockstaele (UGent)

(2024) FOOD HYDROCOLLOIDS. 148(part B).
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A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin

Qing Gao, Jiabao Zheng, Paul Van der Meeren (UGent) , Bin Zhang, Xiong Fu and Qiang Huang

(2024) FOOD HYDROCOLLOIDS. 156.

Academic Bibliography

Psyllium and monogylceride addition in breadmaking : molecular interactions, nano- and micro-structural characterization, physical properties, sensory properties, and starch digestibility

Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties

Effect of dry heat treatment temperature of skim milk powder on the improved heat stability of recombined filled evaporated milk

Recent advance in the valorization of soy-based by-products : extraction, modification, interaction and applications in the food industry

Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs

Modulation of the retrogradation kinetics of sweet potato starch by the addition of pectin, guar gum, and gallic acid

The effect of different particle size reduction techniques on the biomass microstructure and the influence on the pectin extraction yield and structure

A comparative analytical study for the different water pools present in alginate hydrogels : qualitative vs. quantitative approaches

Dual stabilization of O/W/O double emulsions by proteins : an interfacial perspective

A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin

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