Harnessing the advantages of hard and soft colloids by the use of core-shell particles as interfacial stabilizers von Buchcic, C, Tromp, R. H, Meinders, M. B. J, Cohen Stuart, M. A

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Formation, Stability, and Mechanical Properties of Bovine Serum Albumin Stabilized Air Bubbles Produced Using Coaxial Electrohydrodynamic Atomization von Mahalingam, S, Meinders, M. B. J, Edirisinghe, M

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Moisture diffusivity in food materials von van der Sman, R.G.M., Meinders, M.B.J.

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Mesoscale models of dispersions stabilized by surfactants and colloids von van der Sman, R.G.M., Meinders, M.B.J.

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Foam and thin films of hydrophilic silica particles modified by β-casein von Chen, M., Sala, G., van Valenberg, H.J.F., van Hooijdonk, A.C.M., van der Linden, E., Meinders, M.B.J.

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Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust? von van Nieuwenhuijzen, N. H., Primo-Martín, C., Meinders, M. B. J., Tromp, R. H., Hamer, R. J., van Vliet, T.

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Water migration mechanisms in amorphous powder material and related agglomeration propensity von Renzetti, S., Voogt, J.A., Oliver, L., Meinders, M.B.J.

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Prediction of the state diagram of starchwater mixtures using the Flory-Huggins free volume theory von van der Sman, R. G. M, Meinders, M. B. J

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Assembly of jammed colloidal shells onto micron-sized bubbles by ultrasound von Buchcic, C, Tromp, R H, Meinders, M B J, Cohen Stuart, M A

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Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model von Esveld, D.C., van der Sman, R.G.M., van Dalen, G., van Duynhoven, J.P.M., Meinders, M.B.J.

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Bread crispness and morphology can be controlled by proving conditions von Primo-Martín, C., van Dalen, G., Meinders, M.B.J., Don, A., Hamer, R.H., van Vliet, T.

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Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers von Esveld, D.C., van der Sman, R.G.M., Witek, M.M., Windt, C.W., van As, H., van Duynhoven, J.P.M., Meinders, M.B.J.

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Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions von Kornet, Cornelis, Venema, Paul, Nijsse, Jaap, van der Linden, Erik, van der Goot, Atze Jan, Meinders, Marcel

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Prediction of the state diagram of starch water mixtures using the Flory-Huggins free volume theory von van der Sman, RGM, Meinders, MBJ

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Effect of structure in the sensory characterization of the crispness of toasted rusk roll von Primo-Martin, C., Castro-Prada, E.M., Meinders, M.B.J., Vereijken, P.F.G., van Vliet, T.

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WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES von CASTRO-PRADA, E.M., MEINDERS, M.B.J., PRIMO-MARTIN, C., HAMER, R.J., VAN VLIET, T.

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Analysis of improved Lattice Boltzmann phase field method for soluble surfactants von van der Sman, R.G.M., Meinders, M.B.J.

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Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella von Chen, M., Feijen, S., Sala, G., Meinders, M.B.J., van Valenberg, H.J.F., van Hooijdonk, A.C.M., van der Linden, E.

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Particle size determines foam stability of casein micelle dispersions von Chen, M., Bleeker, R., Sala, G., Meinders, M.B.J., van Valenberg, H.J.F., van Hooijdonk, A.C.M., van der Linden, E.

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Anomalous transfer of spectral weight in doped strongly correlated systems von ESKES, H, MEINDERS, M. B. J, SAWATZKY, G. A

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