Isabella Van Damme - JoVE Visualize

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Policies

Filters

Isabella Van Damme

Showing results (1-10 of 3) with videos related to

Pageof 1

Sort By:

Food & Function|December 21, 2012

Oral processing of two milk chocolate samplesAna Margarida Carvalho-da-Silva, Isabella Van Damme, Will Taylor, et al.

Proceedings of the National Academy of Sciences of the United States of America|May 9, 2019

Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid contentElena Blanco, Daniel J M Hodgson, Michiel Hermes, et al.

ACS Sustainable Chemistry & Engineering|October 6, 2023

Organosolv Pretreatment of Cocoa Pod Husks: Isolation, Analysis, and Use of Lignin from an Abundant Waste ProductDaniel J Davidson, Fei Lu, Laura Faas, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

Food & Function|December 21, 2012

Oral processing of two milk chocolate samplesAna Margarida Carvalho-da-Silva, Isabella Van Damme, Will Taylor, et al.

Proceedings of the National Academy of Sciences of the United States of America|May 9, 2019

Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid contentElena Blanco, Daniel J M Hodgson, Michiel Hermes, et al.

ACS Sustainable Chemistry & Engineering|October 6, 2023

Organosolv Pretreatment of Cocoa Pod Husks: Isolation, Analysis, and Use of Lignin from an Abundant Waste ProductDaniel J Davidson, Fei Lu, Laura Faas, et al.

Pageof 1