Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation

por Judith Bijlsma, Wouter J. C. de Bruijn, Jos A. Hageman, Peter Goos, Krassimir P. Velikov, Jean-Paul Vincken
Publicado 2020

Predicting thickness perception of liquid food products from their non-Newtonian rheology

por Antoine Deblais, Elyn den Hollander, Claire Boucon, Annelies E. Blok, Bastiaan Veltkamp, Panayiotis Voudouris, Peter Versluis, Hyun-Jung Kim, Michel Mellema, Markus Stieger, Daniel Bonn, Krassimir P. Velikov
Publicado 2021