All Stories

  1. Texture design by proteins and polysaccharides

    Article • Annual Review of Food Science and Technology, April 2015, Annual Reviews

    Dr Fred van de Velde

  2. Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides

    Article • Food Research International, January 2001, Elsevier

    Dr Fred van de Velde