Concepedia

Ferre Rebry

FR

2

Publications

38

Citations

2

H-Index

2020

Active since

Affiliations

Ghent University(Current)

Ferre Rebry is an author at Ghent University specializing in food chemistry, food processing, and health sciences.

Top concepts

HealthFood ChemistryFood ProcessingRheologyBiophysicsEngineeringThermodynamicsFood TechnologyFood EngineeringProtein Engineering

Publications per year

2020–2023

2

Publications

2

Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella

Chak Ming To, Lien Vermeir, Ferre Rebry et al. · International Dairy Journal · 2020 · 23 citations · Full text

Food Chemistry, Functional Properties, Low–moisture Part–skim Mozzarella +5

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions: A microrheological study

Qurrotul A’yun, Karl Coghe, Ferre Rebry et al. · Food Hydrocolloids · 2023 · 15 citations · Full text

Food Chemistry, Food Colloid, Whey Protein +11

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