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Paul Van der Meeren

Professor

Ghent University

Belgium

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Research Interests

Food Science

100%

Polymer Chemistry

80%

Emulsion Science

70%

Colloid Science

50%

Starch Chemistry

50%

Polysaccharide

30%

Cyclodextrin

30%

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Articles21

Interfacial and oil-in-water emulsifying properties of ovalbumin enriched in amyloid-like fibrils and peptides

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Year:

2025

Influence of multi-speckle diffusing wave spectroscopy data-acquisition and data-analysis parameters during in-situ monitoring of acid-induced milk gelation

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Year:

2025

A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin

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Year:

2024

Phosphatidylcholine-depleted lecithin as low-HLB emulsifier in double emulsions: A sensitivity analysis

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Year:

2024

Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics

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Year:

2024

Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods

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Year:

2024

A novel set-type yogurt with improved rheological and sensory properties by the sole addition of insoluble soybean fiber

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Year:

2024

Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective

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Year:

2024

Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method

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Year:

2024

Formulation, characterization, and physical stability of encapsulated walnut green husk (Juglans regia L.) extract in phosphatidylcholine liposomes

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Year:

2024

Improved coalescence and creaming stability of structured oil-in-water emulsions and emulsion gels containing ovalbumin amyloid-like fibrils produced by heat and enzymatic treatments

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Year:

2023

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

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Year:

2023

Analytics and applications of polyglycerol polyricinoleate (PGPR)—Current research progress

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Year:

2023

Investigating the effect of diluents and fat globules on the size measurement of casein micelles by dynamic light scattering

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Year:

2023

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study

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Year:

2023

Designing Gastric-Stable Adsorption Layers by Whey Protein–Pectin Complexation at the Oil–Water Interface

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Year:

2023

Incorporating surfactants within protein-polysaccharide hybrid particles for high internal phase emulsions (HIPEs): Toward plant-based mayonnaise

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Year:

2023

Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara

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Year:

2023

Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex

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Year:

2023

Encapsulation behavior of curcumin in heteroprotein complex coacervates and precipitates fabricated from β-conglycinin and lysozyme

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Year:

2022

Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of β-lactoglobulin studied by a fluorescent probe method

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Year:

2022

Collaborators3

Joost Schymkowitz

Professor

Katholieke Universiteit Leuven

BELGIUM

Bruno De Meulenaer

Ghent University

BELGIUM

jan delcour

PROFESSOR

KU Leuven

BELGIUM

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