Theo B. J. Blijdenstein

Unilever Foods Innovation Centre — Netherlands

Agricultural and Biological Sciences · Life Sciences

16h-index1.1kcitations27works0.02yr avg
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Research Topics

Proteins in Food Systems(14), Material Dynamics and Properties(8), Pickering emulsions and particle stabilization(8), Surfactants and Colloidal Systems(7), Rheology and Fluid Dynamics Studies(7)

Publications27 total

On the difficulty of determining the apparent wall slip of highly concentrated suspensions in pressure driven flows: The accuracy of indirect methods and best practice
Journal of Non-Newtonian Fluid Mechanics·2021· 13 cited
Water migration through fat-based semi solid heterogeneous materials
Food Structure·2021· 1 citedOpen Access
Quantification of shear viscosity and wall slip velocity of highly concentrated suspensions with non-Newtonian matrices in pressure driven flows
Rheologica Acta·2021· 24 citedOpen Access
Nonequilibrium master kinetic equation modeling of colloidal gelation
Physical review. E·2020· 24 citedOpen Access
Wall slip of highly concentrated non-Brownian suspensions in pressure driven flows: A geometrical dependency put into a non-Newtonian perspective
Journal of Non-Newtonian Fluid Mechanics·2020· 15 cited
Mechanical properties of fat-based semi solid heterogeneous materials
arXiv (Cornell University)·2019· 1 citedOpen Access
On the link between surface rheology and foam disproportionation in mixed hydrophobin HFBII and whey protein systems
Colloids and Surfaces A Physicochemical and Engineering Aspects·2013· 15 cited
Cover Picture: Stable and Temperature‐Responsive Surfactant‐Free Foamulsions with High Oil‐Volume Fraction (ChemPhysChem 17/2012)
ChemPhysChem·2012· 2 cited
Colloidal complexation of a macromolecule with a small molecular weight natural polyphenol: implications in modulating polymer functionalities
Soft Matter·2012· 104 cited
Stable and Temperature‐Responsive Surfactant‐Free Foamulsions with High Oil‐Volume Fraction
ChemPhysChem·2012· 35 cited
Self-Assembled Bilayers from the Protein HFBII Hydrophobin: Nature of the Adhesion Energy
Langmuir·2011· 53 cited
On the link between foam coarsening and surface rheology: why hydrophobins are so different
Soft Matter·2010· 117 cited
Depletion flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations
Special publication - Royal Society of Chemistry/Special publication·2007· 2 cited
Emulsion flocculation induced by saliva and mucin
Food Hydrocolloids·2005· 252 citedOpen Access
Scaling Behavior of Delayed Demixing, Rheology, and Microstructure of Emulsions Flocculated by Depletion and Bridging
Langmuir·2004· 64 cited
Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison
Colloids and Surfaces A Physicochemical and Engineering Aspects·2004· 71 cited
Large scale deformation behaviour of model composites produced from biopolymer gels
2004· 1 cited
Depletion−Flocculation in Oil-in-Water Emulsions Using Fibrillar Protein Assemblies
Langmuir·2004· 53 citedOpen Access
Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
Food Hydrocolloids·2004· 30 citedOpen Access
Microstructure, rheology and demixing in emulsions flocculated by polysaccharides
2004· 4 citedOpen Access
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Frequent Co-authors

George A. van Aken(11), Erik van der Linden(9), T. van Vliet(8), Simeon D. Stoyanov(5), Ashok R. Patel(3), Krassimir P. Velikov(3), Yves Nicolas(3), Marcel Pâques(3), A. Knaebel(3), Patrick Wilms(3), Jan Wieringa(3), Kees van Malssen(3), Reinhard Kohlus(3), Franklin D. Zoet(2), P. Groot(2), Ellen Drost(2), Alain Steyer(2), Jean‐Pierre Munch(2), Joep Rouwhorst(2), Peter Schall(2)