Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Job Ubbink

Showing results (1-10 of 30) with videos related to

Pageof 3
Sort By:
Advanced Drug Delivery Reviews|January 10, 2016
Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matricesJob Ubbink
Science (New York, N.Y.)|June 17, 2017
There's more to a mealJob Ubbink
Faraday Discussions|December 14, 2012
Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Job Ubbink
Advances in Food and Nutrition Research|March 28, 2025
Recent advances in carbohydrate phase behavior and rheologyJob Ubbink
Food 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-Langlet
The Journal of Chemical Physics|July 23, 2004
Poisson-Boltzmann theory of the charge-induced adsorption of semi-flexible polyelectrolytesJob Ubbink, Alexei R Khokhlov
Micron (Oxford, England : 1993)|April 29, 2005
Probing bacterial interactions: integrated approaches combining atomic force microscopy, electron microscopy and biophysical techniquesJob Ubbink, Prisca Schär-Zammaretti
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 Levine
Obesity Science & Practice|August 7, 2023
Ultra-processed foods: Processing versus formulationAllen S Levine, Job Ubbink
Ultramicroscopy|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 Ubbink
Pageof 3

Showing results (1-10 of 30) with videos related to

Sort By:
Pageof 3
Advanced Drug Delivery Reviews|January 10, 2016
Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matricesJob Ubbink
Science (New York, N.Y.)|June 17, 2017
There's more to a mealJob Ubbink
Faraday Discussions|December 14, 2012
Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Job Ubbink
Advances in Food and Nutrition Research|March 28, 2025
Recent advances in carbohydrate phase behavior and rheologyJob Ubbink
Food 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-Langlet
The Journal of Chemical Physics|July 23, 2004
Poisson-Boltzmann theory of the charge-induced adsorption of semi-flexible polyelectrolytesJob Ubbink, Alexei R Khokhlov
Micron (Oxford, England : 1993)|April 29, 2005
Probing bacterial interactions: integrated approaches combining atomic force microscopy, electron microscopy and biophysical techniquesJob Ubbink, Prisca Schär-Zammaretti
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 Levine
Obesity Science & Practice|August 7, 2023
Ultra-processed foods: Processing versus formulationAllen S Levine, Job Ubbink
Ultramicroscopy|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 Ubbink
Pageof 3