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Erik van der Linden

Showing results (1-10 of 76) with videos related to

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Molecules (Basel, Switzerland)|April 3, 2021
Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in SolutionLuka Sturtewagen, Erik van der Linden
Molecules (Basel, Switzerland)|December 9, 2023
Ternary Mixtures of Hard Spheres and Their Multiple Separated PhasesLuka Sturtewagen, Erik van der Linden
Langmuir : the ACS Journal of Surfaces and Colloids|October 7, 2005
Elasticity due to semiflexible protein assemblies near the critical gel concentration and beyondErik van der Linden, Alan Parker
Molecules (Basel, Switzerland)|October 14, 2022
Towards Predicting Partitioning of Enzymes between Macromolecular Phases: Effects of Polydispersity on the Phase Behavior of Nonadditive Hard Spheres in SolutionLuka Sturtewagen, Erik van der Linden
Journal of Food Science|April 16, 2015
Food science needs for 2050Erik van der Linden, E Allen Foegeding
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 Duchateau
ACS Omega|June 3, 2024
Phase Separation in Complex Mixtures with Many Components: Analytical Expressions for Spinodal ManifoldsArjen Bot, Erik van der Linden, Paul Venema
Langmuir : the ACS Journal of Surfaces and Colloids|January 25, 2008
The life of an anise-flavored alcoholic beverage: does its stability cloud or confirm theory?Elke Scholten, Erik van der Linden, Herve This
Entropy (Basel, Switzerland)|February 26, 2025
Complexity, Uncertainty, and Entropy: Applications to Food Sensory Perception and Other Complex PhenomenaLuka Sturtewagen, Harald van Mil, Erik van der Linden
Food & Function|November 19, 2011
Fibrillar structures in foodArdy Kroes-Nijboer, Paul Venema, Erik van der Linden
Pageof 8

Showing results (1-10 of 76) with videos related to

Sort By:
Pageof 8
Molecules (Basel, Switzerland)|April 3, 2021
Effects of Polydispersity on the Phase Behavior of Additive Hard Spheres in SolutionLuka Sturtewagen, Erik van der Linden
Molecules (Basel, Switzerland)|December 9, 2023
Ternary Mixtures of Hard Spheres and Their Multiple Separated PhasesLuka Sturtewagen, Erik van der Linden
Langmuir : the ACS Journal of Surfaces and Colloids|October 7, 2005
Elasticity due to semiflexible protein assemblies near the critical gel concentration and beyondErik van der Linden, Alan Parker
Molecules (Basel, Switzerland)|October 14, 2022
Towards Predicting Partitioning of Enzymes between Macromolecular Phases: Effects of Polydispersity on the Phase Behavior of Nonadditive Hard Spheres in SolutionLuka Sturtewagen, Erik van der Linden
Journal of Food Science|April 16, 2015
Food science needs for 2050Erik van der Linden, E Allen Foegeding
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 Duchateau
ACS Omega|June 3, 2024
Phase Separation in Complex Mixtures with Many Components: Analytical Expressions for Spinodal ManifoldsArjen Bot, Erik van der Linden, Paul Venema
Langmuir : the ACS Journal of Surfaces and Colloids|January 25, 2008
The life of an anise-flavored alcoholic beverage: does its stability cloud or confirm theory?Elke Scholten, Erik van der Linden, Herve This
Entropy (Basel, Switzerland)|February 26, 2025
Complexity, Uncertainty, and Entropy: Applications to Food Sensory Perception and Other Complex PhenomenaLuka Sturtewagen, Harald van Mil, Erik van der Linden
Food & Function|November 19, 2011
Fibrillar structures in foodArdy Kroes-Nijboer, Paul Venema, Erik van der Linden
Pageof 8