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Works (3)

Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates

Current Research in Food Science
2024 | Journal article
DOI: 10.1016/j.crfs.2024.100817
Contributors: Mariska Brüls-Gill; Vincent J.P. Boerkamp; Johannes Hohlbein; John P.M. van Duynhoven
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Investigating the impact of exopolysaccharides on yogurt network mechanics and syneresis through quantitative microstructural analysis

Food Hydrocolloids
2024-05 | Journal article
DOI: 10.1016/j.foodhyd.2023.109629
Contributors: Mariska Brüls; Sanam Foroutanparsa; C. Elizabeth P. Maljaars; Maurien Olsthoorn; Roderick P. Tas; Ilja K. Voets
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Quantitative image analysis of influence of polysaccharides on protein network formation in GDL-acidified milk gels

Food Structure
2023-10 | Journal article
DOI: 10.1016/j.foostr.2023.100352
Contributors: Mariska Brüls; Sanam Foroutanparsa; Théo Merland; C. Elizabeth P. Maljaars; Maurien M.A. Olsthoorn; Roderick P. Tas; Ilja K. Voets
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