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Elsevier3
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Food Chemistry1
Food Hydrocolloids1
Food Structure1
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20251
20242
Indi Geurs results 3 · Newest (Page 1/1, per page 25)
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The extracellular matrix of beef: A characterization towards a 3D scaffold for cultured meatNARA Subscribed
Food Structure · 2025 · Vol. 45 · Elsevier
Indi Geurs; Elly De Vlieghere; Charlotte Grootaert; Daylan A. Tzompa-Sosa; Charlot Philips; Fabrice Bray; Christian Rolando; Stefaan De Smet; Koen Dewettinck; Sandra Van Vlierberghe; John Van Camp
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Destabilization of a model O/W/O double emulsion: From bulk to interfaceNARA Subscribed
Food Chemistry · 2024 · Vol. 445 · Elsevier
Zijian Zhi; Hao Li; Indi Geurs; Benny Lewille; Rui Liu; Paul Van der Meeren; Koen Dewettinck; Filip van Bockstaele
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Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspectiveNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 148 · Elsevier
Zijian Zhi; Hao Li; Indi Geurs; Benny Lewille; Rui Liu; Paul Van der Meeren; Koen Dewettinck; Filip van Bockstaele
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