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Journal of Colloid and Interface Science|March 22, 2023
Phase behavior of medium-length hydrophobically associating PEO-PPO multiblock copolymers in aqueous mediaAn-Sofie Huysecom, Christ Glorieux, Jan Thoen, et al.
ACS Applied Materials & Interfaces|July 14, 2011
Effect of thermally reduced graphene sheets on the phase behavior, morphology, and electrical conductivity in poly[(α-methyl styrene)-co-(acrylonitrile)/poly(methyl-methacrylate) blendsGiovanni Vleminckx, Suryasarathi Bose, Jan Leys, et al.
Carbohydrate Research|January 3, 2012
Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrationsDoungla E Ngouémazong, Ruben P Jolie, Ruth Cardinaels, et al.
Gels (Basel, Switzerland)|March 27, 2024
Powdered Cross-Linked Gelatin Methacryloyl as an Injectable Hydrogel for Adipose Tissue EngineeringTess De Maeseneer, Lana Van Damme, Merve Kübra Aktan, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food SuspensionsKatlijn R N Moelants, Ruth Cardinaels, Sandy Van Buggenhout, et al.
Foods (Basel, Switzerland)|August 7, 2021
Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing PropertiesJessika N Humerez-Flores, Sarah H E Verkempinck, Clare Kyomugasho, et al.
Molecular Pharmaceutics|April 20, 2016
Effect of Compression on the Molecular Arrangement of Itraconazole-Soluplus Solid Dispersions: Induction of Liquid Crystals or Exacerbation of Phase Separation?Abhishek Singh, Avanish Bharati, Pauline Frederiks, et al.
Macromolecular Bioscience|March 29, 2024
Peptide Sequence Variations Govern Hydrogel Stiffness: Insights from a Multi-Scale Structural Analysis of H-FQFQFK-NH<sub>2</sub> Peptide DerivativesTess De Maeseneer, Thibault Cauwenbergh, James Gardiner, et al.
Food Chemistry|June 29, 2026
Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashesKathleen Hooyberghs, Linde Houben, Isabella M Riley, et al.
Food Chemistry|March 15, 2020
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituentsFrederik Janssen, Arno G B Wouters, Lize Linclau, et al.
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