1. Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions. (December 2021) Authors: Blok, Annelies E.; Bolhuis, Dieuwerke P.; Kibbelaar, Heleen V.M.; Bonn, Daniel; Velikov, Krassimir P.; Stieger, Markus Journal: Food hydrocolloids Issue: Volume 121(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees. Issue 7 (3rd July 2020) Authors: Blok, Annelies E.; Bolhuis, Dieuwerke P.; Stieger, Markus Journal: Food & function Issue: Volume 11:Issue 7(2020) Page Start: 6446 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. (March 2023) Authors: Blok, Annelies E.; Bolhuis, Dieuwerke P.; Arnaudov, Luben N.; Velikov, Krassimir P.; Stieger, Markus Journal: Food hydrocolloids Issue: Volume 136:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties. (May 2023) Authors: Blok, Annelies E.; Bolhuis, Dieuwerke P.; Velikov, Krassimir P.; Stieger, Markus Journal: Food hydrocolloids Issue: Volume 138(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗