1. Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity. (February 2022) Authors: Lie-Piang, Anouk; Möller, Anna Cäcilie; Köllmann, Nienke; Garre, Alberto; Boom, Remko; van der Padt, Albert Journal: Food research international Issue: Volume 152(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties. (December 2022) Authors: Cäcilie Möller, Anna; Lie-Piang, Anouk; Bian, Ting; van der Padt, Albert; Jan van der Goot, Atze Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. (January 2023) Authors: Lie-Piang, Anouk; Garre, Alberto; Nissink, Thomas; van Beek, Niels; van der Padt, Albert; Boom, Remko Journal: Innovative food science & emerging technologies Issue: Volume 83(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops. (10th April 2021) Authors: Lie-Piang, Anouk; Braconi, Nicoló; Boom, Remko M.; van der Padt, Albert Journal: Journal of cleaner production Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Investigating the effect of powder manufacturing and reconstitution on casein micelles using asymmetric flow field-flow fractionation (AF4) and transmission electron microscopy. (January 2021) Authors: Lie-Piang, Anouk; Leeman, Mats; Castro, Alejandra; Börjesson, Erik; Nilsson, Lars Journal: Food research international Issue: Volume 139(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗