Contact Angles of Microellipsoids at Fluid Interfaces von Coertjens, Stijn, Moldenaers, Paula, Vermant, Jan, Isa, Lucio

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Pectin based food-ink formulations for 3-D printing of customizable porous food simulants von Vancauwenberghe, Valérie, Katalagarianakis, Louise, Wang, Zi, Meerts, Mathieu, Hertog, Maarten, Verboven, Pieter, Moldenaers, Paula, Hendrickx, Marc E., Lammertyn, Jeroen, Nicolaï, Bart

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The Influence of Swelling on Elastic Properties of Polyacrylamide Hydrogels von Subramani, Ramesh, Izquierdo-Alvarez, Alicia, Bhattacharya, Pinaki, Meerts, Mathieu, Moldenaers, Paula, Ramon, Herman, Van Oosterwyck, Hans

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Effect of the GO Reduction Method on the Dielectric Properties, Electrical Conductivity and Crystalline Behavior of PEO/rGO Nanocomposites von Malas, Asish, Bharati, Avanish, Verkinderen, Olivier, Goderis, Bart, Moldenaers, Paula, Cardinaels, Ruth

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Dynamics of sheared droplets filled with non-Brownian particles von Van Ammel, Helene, Moldenaers, Paula, Cardinaels, Ruth

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Control over Colloidal Aggregation in Monolayers of Latex Particles at the Oil−Water Interface von Reynaert, Sven, Moldenaers, Paula, Vermant, Jan

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Effect of geometrical confinement on the flow of soft microgel particle pastes von Vleminckx, Giovanni, Jofore, Bruke Daniel, Moldenaers, Paula, Clasen, Christian

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Monoacylglycerols in dairy recombined cream: II. The effect on partial coalescence and whipping properties von Fredrick, Eveline, Heyman, Bart, Moens, Kim, Fischer, Sabine, Verwijlen, Tom, Moldenaers, Paula, Van der Meeren, Paul, Dewettinck, Koen

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Effect of Confinement on Droplet Coalescence in Shear Flow von Chen, Dongju, Cardinaels, Ruth, Moldenaers, Paula

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Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme von Antonov, Yurij A., Zhuravleva, Irina L., Celus, Miete, Kyomugasho, Clare, Hendrickx, Marc, Moldenaers, Paula, Cardinaels, Ruth

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Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels von Fraeye, Ilse, Doungla, Eugénie, Duvetter, Thomas, Moldenaers, Paula, Van Loey, Ann, Hendrickx, Marc

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Effect of molecular structure of PEG/PCL multiblock copolymers on the morphology and interfacial properties of PLA/PCL blends von Staffa, Lucas Henrique, Huysecom, An-Sofie, Bettini, Sílvia Helena Prado, Moldenaers, Paula, Chinelatto, Marcelo Aparecido

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The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough von Meerts, Mathieu, Cardinaels, Ruth, Oosterlinck, Filip, M. Courtin, Christophe, Moldenaers, Paula

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Cure kinetics, morphology and miscibility of modified DGEBA-based epoxy resin – Effects of a liquid rubber inclusion von Thomas, Raju, Durix, Sebastien, Sinturel, Christophe, Omonov, Tolib, Goossens, Sara, Groeninckx, Gabriel, Moldenaers, Paula, Thomas, Sabu

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MICROSTRUCTURAL EVOLUTION IN POLYMER BLENDS von Tucker III, Charles L, Moldenaers, Paula

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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour von Meeus, Yannick, Janssen, Frederik, Wouters, Arno G. B., Delcour, Jan A., Moldenaers, Paula

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How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology von Beghin, Alice S., Ooms, Nand, Brijs, Kristof, Pareyt, Bram, Moldenaers, Paula, Delcour, Jan A.

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Phase Separation as a Tool to Control Dispersion of Multiwall Carbon Nanotubes in Polymeric Blends von Bose, Suryasarathi, Özdilek, Ceren, Leys, Jan, Seo, Jin Won, Wübbenhorst, Michael, Vermant, Jan, Moldenaers, Paula

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Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue Engineering von De Maeseneer, Tess, Van Damme, Lana, Aktan, Merve Kübra, Braem, Annabel, Moldenaers, Paula, Van Vlierberghe, Sandra, Cardinaels, Ruth

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Analysis of the magnetic rod interfacial stress rheometer von Reynaert, Sven, Brooks, Carlton F., Moldenaers, Paula, Vermant, Jan, Fuller, Gerald G.

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