Lien Vermeir

Rheological characterization of gel-in-oil-in-gel type structured emulsions

Ashok R. Patel, Pinar Dumlu, Lien Vermeir et al. · Food Hydrocolloids · 2014 · 93 citations · Full text

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Wahyu Wijaya, Qingqing Sun, Lien Vermeir et al. · Food Structure · 2019 · 81 citations

Biopolymer Gel, Engineering, Ratio Control +6

Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

Mathieu Balcaen, Lien Vermeir, Arnout Declerck et al. · Food Hydrocolloids · 2016 · 41 citations

Biopolymer Gel, Osmotic Sensitivity, Rheology +4

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

Arima Diah Setiowati, Lien Vermeir, José C. Martins et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2016 · 38 citations · Full text

Whey Protein Isolate, Engineering, Food Biophysics +8

Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

Mathieu Balcaen, Lien Vermeir, Paul Van der Meeren · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2017 · 35 citations

Food Chemistry, Food Colloid, Food Applications +8