Researcher
Paul Van der Meeren
- Keywords:emulsions, colloid science, particle size analysis
- Disciplines:Soft condensed matter, Chemical product design and formulation not elsewhere classified, Powder and particle technology, Surface and interface chemistry, Chemistry of clusters, colloids and nanomaterials, Nanomaterials
Affiliations
- Department of Green Chemistry and Technology (Department)
Member
From1 Jan 2018 → Today - Department of Green Chemistry and Technology (Department)
Member
From1 Jan 2018 → Today - Department of Green Chemistry and Technology (Department)
Responsible
From1 Jan 2018 → Today - Doctoral School of (Bioscience) Engineering (Department)
Responsible
From26 Sep 2011 → Today - Doctoral School of (Bioscience) Engineering (Department)
Member
From26 Sep 2011 → Today - Department of Applied analytical and physical chemistry (Department)
Responsible
From1 Oct 2009 → 30 Sep 2014 - Department of Applied analytical and physical chemistry (Department)
Member
From1 Oct 2009 → 30 Sep 2014 - Department of Applied analytical and physical chemistry (Department)
Member
From1 Jan 1993 → 31 Dec 2017
Projects
1 - 10 of 21
- Differential scanning calorimetry (DSC) to study interactions in complex food systemsFrom15 Dec 2022 → TodayFunding: BOF - scientific equipment program
- Interfacial behaviour of polyglycerol polyricinoleate (PGPR) in W/O emulsions - A molecular studyFrom14 Nov 2022 → TodayFunding: BOF - doctoral mandates
- Smart packaging films based on natural materials: Potential as sustained-release carriers and food quality indicatorsFrom1 Dec 2021 → TodayFunding: BOF - postdoctoral mandates
- Benchtop low-resolution NMR spectrometer with gradient probe.From1 Dec 2020 → 30 Nov 2022Funding: BOF - scientific equipment program
- Magnetic resonance equipment for advanced materials research: molecular characterization of solid, soft, homogeneous and heterogeneous matter in the development of advanced functional materials and chemical catalysisFrom1 May 2020 → TodayFunding: FWO Medium Size Research Infrastructure
- Emulsifying and heat stabilizing properties of whey protein-sugar conjugatesFrom1 Oct 2018 → 30 Sep 2022Funding: BOF - Doctoral projects
- PROFIBFUN - Knowledge platform: tailoring food protein functionality by rational design of fibrillar structuresFrom1 Jan 2018 → TodayFunding: FWO Strategic Basic Research (SBO)
- Baekeland Lorenz De Neve: Towards a better understanding of the link between molecular mechanisms and macroscopic effects in nanosuspension formulationFrom1 Jan 2016 → 31 Dec 2019Funding: Baekeland
- Influence of crystallization on the colloid-chemical stability and functional properties of W/O/W double emulsionsFrom1 Jan 2016 → 31 Dec 2019Funding: FWO research project
- i-Fast: In-factory Food analytical systems and technologiesFrom1 Dec 2015 → 30 Nov 2019Funding: IWT / VLAIO - VIS
Publications
1 - 10 of 226
- Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella(2023)
Authors: Chak Ming To, Teng Wang, Pieter Vermeir, Bruno De Meulenaer, Koen Dewettinck, Paul Van der Meeren
- Influence of pH and low/high- methoxy pectin complexation on the hydrophobic binding sites of U+03B2-lactoglobulin studied by a fluorescent probe method(2022)
Authors: Hao Li, Teng Wang, Jiaqi Su, Paul Van der Meeren
- A combined approach for modifying pea protein isolate to greatly improve its solubility and emulsifying stability(2022)
Authors: Zijian Zhi, Lei Yan, Hao Li, Koen Dewettinck, Paul Van der Meeren, Rui Liu, Filip Van Bockstaele
- Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation(2022)
Authors: Arne Huyst, Lomme J. Deleu, Trui Luyckx, Dieter Buyst, John Van Camp, Jan A. Delcour, Paul Van der Meeren
- Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella(2022)
Authors: Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
- Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C(2022)
Authors: Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren, Timothy P. Guinee
- Impact of heat and enzymatic treatment on ovalbumin amyloid-like fibril formation and enzyme-induced gelation(2022)
Authors: Arne Huyst, Lomme J. Deleu, Trui Luyckx, Louis Van der Meeren, Joëlle A.J. Housmans, Charlotte Grootaert, Margarita Monge-Morera, Jan A. Delcour, Andre Skirtach, Frederic Rousseau, et al.
- Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values(2022)
Authors: Jianfeng Wu, Simin Chen, Els Van Damme, Bruno De Meulenaer, Paul Van der Meeren
- Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface : an interfacial rheology study(2022)
Authors: Hao Li, Paul Van der Meeren
- Oil phase solubility rather than diffusivity determines the release of entrapped amino acids and di-peptides from water-in-oil-in-water emulsions(2022)
Authors: Esra Kocaman, Davide Rabiti, Juan Sebastian Murillo Moreno, Asli Can Karaca, Paul Van der Meeren