Mathieu Meerts

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Valérie Vancauwenberghe, Louise Katalagarianakis, Zi Wang et al. · Innovative Food Science & Emerging Technologies · 2017 · 180 citations

Food-ink Formulations, Edible Packaging, Food Technology +7

The Influence of Swelling on Elastic Properties of Polyacrylamide Hydrogels

Ramesh Subramani, Alicia Izquierdo-Álvarez, Pinaki Bhattacharya et al. · Frontiers in Materials · 2020 · 121 citations · Full text

Polymerization Temperature, Engineering, Pam Hydrogel Compositions +16

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck et al. · Food Biophysics · 2017 · 66 citations · Full text

Rheological Measurement, Mixing Time, Rheological Property +4

The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

Mathieu Meerts, Ana Ramirez Cervera, Nore Struyf et al. · Journal of Cereal Science · 2018 · 51 citations · Full text

Food Chemistry, Food Fermentation, In Vitro Fermentation +5

The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck et al. · Food and Bioprocess Technology · 2016 · 47 citations · Full text

Rheological Behaviour, Rheological Property, Rheology +3