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Soft Matter|September 10, 2020
Food structure and functionality: a soft matter perspectiveJob Ubbink, Adam Burbidge, Raffaele MezzengaBiomacromolecules|November 6, 2010
Plasticization, antiplasticization, and molecular packing in amorphous carbohydrate-glycerol matricesMina Roussenova, Mathieu Murith, Ashraf Alam, et al.Biomacromolecules|August 19, 2007
Sorption of water by bidisperse mixtures of carbohydrates in glassy and rubbery statesJob Ubbink, Maria-Isabelle Giardiello, Hans-Jörg LimbachThe Journal of Physical Chemistry. B|October 20, 2007
Molecular packing in amorphous carbohydrate matrixesSam Townrow, Duncan Kilburn, Ashraf Alam, et al.Food Biophysics|December 3, 2010
Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009Erik van der Linden, Job Ubbink, Guus DuchateauJournal of Food Science|January 31, 2026
Water Relationships of Whey Permeate PowdersTsung-Yueh Benjamin Peng, Didem Sözeri Atik, Job UbbinkData in Brief|October 12, 2018
Water vapor sorption and glass transition temperatures of phase-separated amorphous blends of hydrophobically-modified starch and sucroseJob Ubbink, Thomas Zwick, David Hughes, et al.Journal of Food Science|August 3, 2025
Use of Low-Cost Devices for Water Activity Determination by Cottage Food ProducersJanice Cheng, Morrine Omolo, Cecia Flores-Sanchez, et al.Carbohydrate Polymers|March 19, 2019
Influence of blend ratio and water content on the rheology and fragility of maltopolymer/maltose blendsMarina Dupas-Langlet, Vincent Meunier, Matthieu Pouzot, et al.Physiology & Behavior|March 28, 2006
The animal model in food intake regulation: examples from the opioid literatureAllen S LevinePageof 13