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Annual Review of Food Science and Technology|November 13, 2024
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and SocietyJob Ubbink, Allen S LevineObesity Science & Practice|August 7, 2023
Ultra-processed foods: Processing versus formulationAllen S Levine, Job UbbinkAdvanced Drug Delivery Reviews|January 10, 2016
Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matricesJob UbbinkFaraday Discussions|December 14, 2012
Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Job UbbinkAdvances in Food and Nutrition Research|March 28, 2025
Recent advances in carbohydrate phase behavior and rheologyJob UbbinkFood Research International (Ottawa, Ont.)|December 8, 2020
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strengthJob Ubbink, Marina Dupas-LangletThe Journal of Chemical Physics|July 23, 2004
Poisson-Boltzmann theory of the charge-induced adsorption of semi-flexible polyelectrolytesJob Ubbink, Alexei R KhokhlovMicron (Oxford, England : 1993)|April 29, 2005
Probing bacterial interactions: integrated approaches combining atomic force microscopy, electron microscopy and biophysical techniquesJob Ubbink, Prisca Schär-ZammarettiUltramicroscopy|June 13, 2003
Imaging of lactic acid bacteria with AFM--elasticity and adhesion maps and their relationship to biological and structural dataPrisca Schaer-Zammaretti, Job UbbinkBiophysical Journal|December 4, 2003
The cell wall of lactic acid bacteria: surface constituents and macromolecular conformationsPrisca Schär-Zammaretti, Job UbbinkPageof 13