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Deblais, Antoine, Hollander, Elyn den, Boucon, Claire, Blok, Annelies E, Veltkamp, Bastiaan, Voudouris, Panayiotis, Versluis, Peter, Kim, Hyun-Jung, Mellema, Michel, Stieger, Markus, Bonn, Daniel, Velikov, Krassimir P
Published in Nature communications (03.11.2021)
Published in Nature communications (03.11.2021)
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Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions
Blok, Annelies E., Bolhuis, Dieuwerke P., Kibbelaar, Heleen V.M., Bonn, Daniel, Velikov, Krassimir P., Stieger, Markus
Published in Food hydrocolloids (01.12.2021)
Published in Food hydrocolloids (01.12.2021)
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Resolubilization of Protein from Water-Insoluble Phlorotannin–Protein Complexes upon Acidification
Vissers, Anne M, Blok, Annelies E, Westphal, Adrie H, Hendriks, Wouter H, Gruppen, Harry, Vincken, Jean-Paul
Published in Journal of agricultural and food chemistry (08.11.2017)
Published in Journal of agricultural and food chemistry (08.11.2017)
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Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises
Blok, Annelies E., Bolhuis, Dieuwerke P., Arnaudov, Luben N., Velikov, Krassimir P., Stieger, Markus
Published in Food hydrocolloids (01.03.2023)
Published in Food hydrocolloids (01.03.2023)
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Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties
Blok, Annelies E., Bolhuis, Dieuwerke P., Velikov, Krassimir P., Stieger, Markus
Published in Food hydrocolloids (01.05.2023)
Published in Food hydrocolloids (01.05.2023)
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