Onderzoeker
Filip Oosterlinck
- Disciplines:Katalytische reactietechnieken, Chemisch productontwerp en formulering, Algemene chemische en biochemische ingenieurswetenschappen, Process engineering, Scheidings- en membraantechnologie, Transportfenomenen, Andere (bio)chemische ingenieurswetenschappen
Affiliaties
- Soft Matter, Reologie en Technologie (SMaRT) (Afdeling)
Lid
Vanaf1 aug 2020 → 30 sep 2004 - Departement Chemische Ingenieurstechnieken (Departement)
Lid
Vanaf1 apr 2012 → 30 nov 2021
Publicaties
1 - 10 van 12
- Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts(2019)
Auteurs: Francesca Di Cicco, Filip Oosterlinck, Hans Tromp, Arjen Sein
- Multiscale Structure and Microscopic Deformation Mechanisms of Gel-Spun Ultrahigh-Molecular-Weight Polyethylene Fibers(2019)
Auteurs: Luigi Balzano, Betty Coussens, Tom Engels, Filip Oosterlinck, Martin Vlasblom, Harm van der Werff, Dirk Lellinger
Pagina's: 5207 - 5216 - Diluting entangled polymers affects transient hardening but not their steady elongational viscosity(2019)
Auteurs: Christian Clasen, Filip Oosterlinck
Pagina's: 2521 - 2530 - Enhancing the rheological performance of wheat flour dough with glucose oxidase, transglutaminase or supplementary gluten(2017)
Auteurs: Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pagina's: 2188 - 2198 - The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough(2017)
Auteurs: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pagina's: 151 - 163 - The interplay between the main flour constituents in the rheological behaviour of wheat flour dough(2017)
Auteurs: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pagina's: 249 - 265 - Dynamic dilution exponent in monodisperse entangled polymer solutions(2016)
Auteurs: Taisir Shahid, Filip Oosterlinck, Christian Clasen
Pagina's: 269 - 282 - Nanofiber diameter in electrospinning of polymer solutions: Model and experiment(2016)
Auteurs: Filip Oosterlinck
Pagina's: 428 - 439 - Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment(2016)
Auteurs: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pagina's: 23 - 26 - The importance of the gluten network in dough rheology(2016)
Auteurs: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pagina's: 12 - 16