| Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FTIR-ATR and FT-Raman) L Pereira, AM Amado, AT Critchley, F Van de Velde, PJA Ribeiro-Claro Food hydrocolloids 23 (7), 1903-1909, 2009 | 549 | 2009 |
| 1H and 13C high resolution NMR spectroscopy of carrageenans: application in research and industry F Van de Velde, SH Knutsen, AI Usov, HS Rollema, AS Cerezo Trends in Food Science & Technology 13 (3), 73-92, 2002 | 490 | 2002 |
| Flavor aspects of pulse ingredients WSU Roland, L Pouvreau, J Curran, F van de Velde, PMT de Kok Cereal Chemistry 94 (1), 58-65, 2017 | 412 | 2017 |
| Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels S de Jong, F van de Velde Food Hydrocolloids 21 (7), 1172-1187, 2007 | 274 | 2007 |
| Carrageenan: A food‐grade and biocompatible support for immobilisation techniques F Van de Velde, ND Lourenço, HM Pinheiro, M Bakker Advanced Synthesis & Catalysis 344 (8), 815-835, 2002 | 225 | 2002 |
| The gap between food gel structure, texture and perception D Renard, F van de Velde, RW Visschers Food Hydrocolloids 20 (4), 423-431, 2006 | 210 | 2006 |
| A comprehensive approach to understanding textural properties of semi‐and soft‐solid foods EA Foegeding, CR Daubert, MA Drake, G Essick, M Trulsson, CJ Vinyard, ... Journal of texture studies 42 (2), 103-129, 2011 | 203 | 2011 |
| Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods M Stieger, F van de Velde Current opinion in colloid & interface science 18 (4), 334-348, 2013 | 198 | 2013 |
| The revised NMR chemical shift data of carrageenans F van de Velde, L Pereira, HS Rollema Carbohydrate Research 339 (13), 2309-2313, 2004 | 192 | 2004 |
| Structure and function of hybrid carrageenans F van de Velde Food Hydrocolloids 22 (5), 727-734, 2008 | 185 | 2008 |
| Confocal scanning light microscopy (CSLM) on mixtures of gelatine and polysaccharides RH Tromp, F van de Velde, J van Riel, M Paques Food Research International 34 (10), 931-938, 2001 | 169 | 2001 |
| Improved operational stability of peroxidases by coimmobilization with glucose oxidase F van de Velde, ND Lourenço, M Bakker, F van Rantwijk, RA Sheldon Biotechnology and bioengineering 69 (3), 286-291, 2000 | 163 | 2000 |
| On the structure of κ/ι-hybrid carrageenans F van de Velde, HA Peppelman, HS Rollema, RH Tromp Carbohydrate Research 331 (3), 271-283, 2001 | 159 | 2001 |
| Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM) F van de Velde, J van Riel, RH Tromp Journal of the Science of Food and Agriculture 82 (13), 1528-1536, 2002 | 158 | 2002 |
| The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels S De Jong, HJ Klok, F Van de Velde Food Hydrocolloids 23 (3), 755-764, 2009 | 154 | 2009 |
| Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods K Liu, Y Tian, M Stieger, E van der Linden, F van de Velde Food Hydrocolloids 52, 403-414, 2016 | 151 | 2016 |
| Improving the catalytic performance of peroxidases in organic synthesis F van de Velde, F Van Rantwijk, RA Sheldon TRENDS in Biotechnology 19 (2), 73-80, 2001 | 149 | 2001 |
| Effect of droplet–matrix interactions on large deformation properties of emulsion‐filled gels G Sala, GA Van Aken, MAC Stuart, F Van De Velde Journal of Texture Studies 38 (4), 511-535, 2007 | 147 | 2007 |
| Portuguese carrageenophytes: Carrageenan composition and geographic distribution of eight species (Gigartinales, Rhodophyta) L Pereira, F van de Velde Carbohydrate Polymers 84 (1), 614-623, 2011 | 145 | 2011 |
| Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure L Van den Berg, T Van Vliet, E Van der Linden, M Van Boekel, ... Food Hydrocolloids 21 (5-6), 961-976, 2007 | 142 | 2007 |