Paul Van der Meeren

Professor

Ghent University

Belgium

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Paul Van der Meeren is a Professor at Ghent University in Belgium. His research focuses on food science, specifically the emulsifying properties of proteins and the stabilization of emulsions. He has contributed to various studies, including the formulation and stability of food products, the extraction of bioactive compounds, and the innovative methods for assessing food stability.

Paul Van der Meeren

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Articles (21)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Collaborators (3)

Joost Schymkowitz

Bruno De Meulenaer

jan delcour

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