Fat droplet characteristics affect rheological, tribological and sensory properties of food gels von Liu, Kun, Stieger, Markus, van der Linden, Erik, van de Velde, Fred

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Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods von Stieger, Markus, van de Velde, Fred

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Bolus matters: the influence of food oral breakdown on dynamic texture perception von Devezeaux de Lavergne, Marine, van de Velde, Fred, Stieger, Markus

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Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods von Liu, Kun, Stieger, Markus, van der Linden, Erik, van de Velde, Fred

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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity von Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods von Liu, Kun, Tian, Yujie, Stieger, Markus, van der Linden, Erik, van de Velde, Fred

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Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose von Mosca, Ana Carolina, Velde, Fred van de, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Effect of gel texture and sucrose spatial distribution on sweetness perception von Mosca, Ana Carolina, van de Velde, Fred, Bult, Johannes H.F., van Boekel, Martinus A.J.S., Stieger, Markus

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Flavor Aspects of Pulse Ingredients von Roland, Wibke S. U., Pouvreau, Laurice, Curran, Julianne, Velde, Fred, Kok, Peter M. T.

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Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM) von Velde, Fred van de, Riel, Jan van, Tromp, R. Hans

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Moving from molecules, to structure, to texture perception von Foegeding, E. Allen, Stieger, Markus, van de Velde, Fred

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Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels von de Jong, Saskia, van de Velde, Fred

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Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman) von Pereira, Leonel, Amado, Ana M., Critchley, Alan T., van de Velde, Fred, Ribeiro-Claro, Paulo J.A.

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The revised NMR chemical shift data of carrageenans von van de Velde, Fred, Pereira, Leonel, Rollema, Harry S.

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Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales von van den Berg, Ladislava, Rosenberg, Yael, van Boekel, Martinus A.J.S., Rosenberg, Moshe, van de Velde, Fred

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Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods von Mosca, Ana Carolina, Rocha, João Almeida, Sala, Guido, van de Velde, Fred, Stieger, Markus

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Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size von Sala, Guido, van Vliet, Ton, Cohen Stuart, Martien, van de Velde, Fred, van Aken, George A.

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Matrix properties affect the sensory perception of emulsion-filled gels von Sala, Guido, de Wijk, René A., van de Velde, Fred, van Aken, George A.

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Properties of Oil/Water Emulsions Affecting the Deposition, Clearance, and After-Feel Sensory Perception of Oral Coatings von Camacho, Sara, den Hollander, Elyn, van de Velde, Fred, Stieger, Markus

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Tribological properties of rice starch in liquid and semi-solid food model systems von Liu, Kun, Stieger, Markus, van der Linden, Erik, van de Velde, Fred

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