Electrospinning of food-grade polysaccharides von Stijnman, Ann C., Bodnar, Igor, Hans Tromp, R.

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Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation von Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

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Mapping the texture of plant protein blends for meat analogues von Schreuders, Floor K.G., Sagis, Leonard M.C., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

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Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose von Schreuders, Floor K.G., Schlangen, Miek, Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

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Non-linear rheology reveals the importance of elasticity in meat and meat analogues von Schreuders, Floor K. G., Sagis, Leonard M. C., Bodnár, Igor, Boom, Remko M., van der Goot, Atze Jan

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A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions von Viry, Ombeline, Boom, Remko, Avison, Shane, Pascu, Mirela, Bodnár, Igor

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A classification scheme for interfacial mass transfer and the kinetics of aroma release von Weterings, Martijn, Bodnár, Igor, Boom, Remko M., Beyrer, Michael

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Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature von Schreuders, Floor K.G., Bodnár, Igor, Erni, Philipp, Boom, Remko M., der Goot, Atze Jan van

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The influence of agitation on aroma release von Weterings, Martijn, Bodnár, Igor, Boom, Remko M., Beyrer, Michael

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Flavor-protein interactions for four plant protein isolates and whey protein isolate with aldehydes von Snel, Silvia J.E., Pascu, Mirela, Bodnár, Igor, Avison, Shane, van der Goot, Atze Jan, Beyrer, Michael

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HEAT PUMP USING SUBSOIL WATERS AS LOW TEMPERATURE HEAT SOURCE von Denysova Alla, Bodnar Igor, Denysova Anastasiia

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Dynamic flavor release from chewing gum: Mechanisms of release von Hinderink, Emma B.A., Avison, Shane, Boom, Remko, Bodnár, Igor

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Novel Methodology for Measuring Temperature-Dependent Henry’s Constants of Flavor Molecules von Avison, Shane, van Gruijthuijsen, Kitty, Pascu, Mirela, Parker, Alan, Bodnár, Igor

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Flavor-protein interactions for four plant proteins with ketones and esters von Snel, Silvia J.E., Pascu, Mirela, Bodnár, Igor, Avison, Shane, van der Goot, Atze Jan, Beyrer, Michael

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Rheological behaviour of fibre-rich plant materials in fat-based food systems von Bonarius, Gijsbert A., Vieira, Josélio B., van der Goot, Atze Jan, Bodnár, Igor

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High-throughput screening for aroma production in food fermentations von Vong, Weng Chan, Cerny, Christoph, Bodnar, Igor, Azario, Mauro Lorenzo Ondino, de Boer, Paulo, Julsing, Mattijs, Hugenholtz, Jeroen, Xiang, Wen-Juan, Ding, Yi-Chun, Roland, Wibke Silke Ute

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Dynamic rearrangement of disulfide bridges influences solubility of whey protein coatings von Floris, René, Bodnár, Igor, Weinbreck, Fanny, Alting, Arno C.

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Structural effects on the permeability of whey protein films in an aqueous environment von Bodnár, Igor, Alting, Arno C., Verschueren, Maykel

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GEL COMPOSITIONS AND THEIR USE IN SEAFOOD ANALOGUE PRODUCTS von BODNAR, Igor, GIAVON, Andrea

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A classification scheme for interfacial mass transfer and the kinetics of aroma release von Weterings, Martijn, Bodnár, Igor, Boom, Remko M, Beyrer, Michael

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