Fred van de Velde - Publications, H-index & Citations

Fred van de Velde

top institute food & nutrition

50H指数

102论文数

7.2K被引数

收录论文 53

发表时间

Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditions

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2021-05-06

OAAI

He, Tao; Rombouts, Wolf; Einerhand, Alexandra Wilhelmina Carla; Hotrum, Natalie; van de Velde, Fred

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

FOOD HYDROCOLLOIDS

IF12.4

2019-09-01

OAAI

Koc, Hicran; Drake, MaryAnne; Vinyard, Christopher J.; Essick, Gregory; van de Velde, Fred; Foegeding, E. Allen

Moving from molecules, to structure, to texture perception

FOOD HYDROCOLLOIDS

IF12.4

2017-07-01

OAAI

Foegeding, E. Allen; Stieger, Markus; van de Velde, Fred

Investigation of oral gels breakdown using image analysis

FOOD HYDROCOLLOIDS

IF12.4

2017-02-01

PREAI

Tournier, Carole; de lavergne, Marine Devezeaux; van de Velde, Fred; Stieger, Markus; Salles, Christian; Bertrand, Dominique

Bolus matters: the influence of food oral breakdown on dynamic texture perception Bolus matters: 食物口腔分解对动态质地感知的影响

FOOD & FUNCTION

IF5.4

2017-01-01

OAAI

de Lavergne, Marine Devezeaux; van de Velde, Fred; Stieger, Markus

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

FOOD HYDROCOLLOIDS

IF12.4

2016-10-01

PREAI

Liu, Kun; Stieger, Markus; van der Linden, Erik; van de Velde, Fred

Tribological properties of rice starch in liquid and semi-solid food model systems

FOOD HYDROCOLLOIDS

IF12.4

2016-07-01

PREAI

Liu, Kun; Stieger, Markus; van der Linden, Erik; van de Velde, Fred

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties 具有和不具有对比机械性能的乳液填充凝胶的动态质地感知，口腔加工行为和团注特性

FOOD HYDROCOLLOIDS

IF12.4

2016-01-01

PREAI

de Lavergne, Marine Devezeaux; Tournier, Carole; Bertrand, Dominique; Salles, Christian; van de Velde, Fred; Stieger, Markus

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

FOOD HYDROCOLLOIDS

IF12.4

2016-01-01

122

PREAI

Liu, Kun; Tian, Yujie; Stieger, Markus; van der Linden, Erik; van de Velde, Fred

Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-09-02

PREAI

Camacho, Sara; van Eck, Arianne; van de Velde, Fred; Stieger, Markus

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

FOOD HYDROCOLLOIDS

IF12.4

2015-07-01

PREAI

de Lavergne, M. Devezeaux; van de Velde, F.; van Boekel, M. A. J. S.; Stieger, M.

Protein-Polysaccharide Interactions to Alter Texture 蛋白质-多糖相互作用改变质地

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

IF0

2015-04-10

OAAI

van de Velde, Fred; de Hoog, Els H. A.; Oosterveld, Alexander; Tromp, R. Hans

Properties of Oil/Water Emulsions Affecting the Deposition, Clearance, and After-Feel Sensory Perception of Oral Coatings

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-02-24

PREAI

Camacho, Sara; den Hollander, Elyn; van de Velde, Fred; Stieger, Markus

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

FOOD HYDROCOLLOIDS

IF12.4

2015-02-01

118

PREAI

Liu, Kun; Stieger, Markus; van der Linden, Erik; De Velde, Fred van

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

FOOD HYDROCOLLOIDS

IF12.4

2015-01-01

PREAI

Mosca, Ana Carolina; de Velde, Fred van; Bult, Johannes H. F.; van Boekel, Martinus A. J. S.; Stieger, Markus

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

FOOD HYDROCOLLOIDS

IF12.4

2015-01-01

PREAI

de Lavergne, M. Devezeaux; van Delft, M.; van de Velde, F.; van Boekel, M. A. J. S.; Stieger, M.

Physical and Sensory Characterizations of Oral Coatings of Oil/Water Emulsions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-06-13

PREAI

Camacho, S.; van Riel, V.; de Graaf, C.; van de Velde, F.; Stieger, M.

Effect of successive stimuli on sweetness intensity of gels and custards

FOOD QUALITY AND PREFERENCE

IF4.9

2014-01-01

PREAI

Mosca, Ana Carolina; Bult, Johannes H. F.; van de Velde, Fred; van Boekel, Martinus A. J. S.; Stieger, Markus

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

IF7

2013-08-01

155

PREAI

Stieger, Markus; van de Velde, Fred

Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-12-01

PREAI

Kanning, Marja W.; van de Velde, Fred; Alting, Arno C.; Mulleners, Leo; Sein, Arjen; van den Akker-Bleumink, Brenda; Buwalda, Piet

研究方向