1. Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella. (January 2018) Authors: Chen, M.; Feijen, S.; Sala, G.; Meinders, M.B.J.; van Valenberg, H.J.F.; van Hooijdonk, A.C.M.; van der Linden, E. Journal: Food hydrocolloids Issue: Volume 74(2018) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Lactobacillus plantarum strains show diversity in biofilm formation under flow conditions. Issue 12 (December 2022) Authors: Rashtchi, P.; Tempelaars, M.; van der Linden, E.; Abee, T.; Habibi, M. Journal: Heliyon Issue: Volume 8:Issue 12(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Lipase diffusion in oil-filled, alginate micro- and macrobeads. (December 2018) Authors: van Leusden, P.; den Hartog, G.J.M.; Bast, A.; Postema, M.; van der Linden, E.; Sagis, L.M.C. Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 242 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Oral processing behaviour of consumers differing in age, ethnicity and eating capability. (1st April 2018) Authors: Ketel, E.; Aguayo-Mendoza, M.; Piqueras-Fiszman, B.; de Wijk, R.; van der Linden, E.; de Graaf, K.; Stieger, M. Journal: Appetite Issue: Volume 123(2018) Page Start: 452 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Particle size determines foam stability of casein micelle dispersions. (May 2016) Authors: Chen, M.; Bleeker, R.; Sala, G.; Meinders, M.B.J.; van Valenberg, H.J.F.; van Hooijdonk, A.C.M.; van der Linden, E. Journal: International dairy journal Issue: Volume 56(2016:May) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Permeability of gels is set by the impulse applied on the gel. (August 2015) Authors: Urbonaite, V.; de Jongh, H.H.J.; van der Linden, E.; Pouvreau, L. Journal: Food hydrocolloids Issue: Volume 50(2015:Aug.) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Permeation of probe molecules into alginate microbeads: Effect of salt and processing. (December 2017) Authors: van Leusden, P.; den Hartog, G.J.M.; Bast, A.; Postema, M.; van der Linden, E.; Sagis, L.M.C. Journal: Food hydrocolloids Issue: Volume 73(2017) Page Start: 255 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relation between gel stiffness and water holding for coarse and fine-stranded protein gels. (May 2016) Authors: Urbonaite, V.; van der Kaaij, S.; de Jongh, H.H.J.; Scholten, E.; Ako, K.; van der Linden, E.; Pouvreau, L. Journal: Food hydrocolloids Issue: Volume 56(2016:May) Page Start: 334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Relation between gel stiffness and water holding for coarse and fine-stranded protein gels. (May 2016) Authors: Urbonaite, V.; van der Kaaij, S.; de Jongh, H.H.J.; Scholten, E.; Ako, K.; van der Linden, E.; Pouvreau, L. Journal: Food hydrocolloids Issue: Volume 56(2016:May) Page Start: 334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components. (May 2016) Authors: van Leusden, P.; den Hartog, G.J.M.; Bast, A.; Postema, M.; van der Linden, E.; Sagis, L.M.C. Journal: Food hydrocolloids Issue: Volume 56(2016:May) Page Start: 318 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗