Paul Van der Meeren

Paul Van der Meeren
Ghent University | UGhent · Particle and Interfacial Technology Group

Doctor in Applied Biological Sciences

About

328
Publications
68,712
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8,403
Citations
Additional affiliations
October 2012 - present
Vrije Universiteit Brussel
Position
  • Guest professor
Description
  • lecturer of 'Colloid Science' course

Publications

Publications (328)
Article
Full-text available
β-lactoglobulin(β-Lg)-polysaccharide soluble complexes formed in a specific pH range through electrostatic attraction have attracted a growing interest in the design of food-grade encapsulation systems for hydrophobic compounds, which is mainly ascribed to the ligand-binding properties of β-Lg. However, it remains unclear whether pH-induced conform...
Article
The associative phase separation of oppositely charged biopolymers produces liquid-like coacervates or solid-like precipitates, whereas the effect of the physical state difference on applications is often overlooked. This study investigated the application of complexes coacervates and precipitates fabricated from β-conglycinin (β-CG) and lysozyme (...
Article
Heating aqueous solutions of ovalbumin (OVA) may cause gel formation. When heated at pH conditions close to the protein's isoelectric point (towards neutral pH), turbid particulate gels are formed, whereas at acidic pH fine-stranded, transparent gels are formed already at lower concentrations. Here, transparent gels were formed when subjecting 2.0%...
Article
Background: The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. The hydrophilic polysaccharides have been proven to have the potential to fabricate the above systems. In the present work, the hydroxypropyl methylcellulose (H...
Article
Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion stabilizers with improved performance. An in-depth understanding of their interfacial properties helps rational interfacial engineering. Here, the sequential adsorption of whey protein isolate (WPI) and low methoxy pectin (LMP) at the oil-water interface as...
Article
The effects of adjusting milk pH to 6.2 by CO2 injection or by addition of lactic acid solution on the properties of commercial low-moisture part-skim mozzarella stored for 15 or 30 d at 4 °C were investigated. Relative to the control, cheese from milk adjusted to pH 6.2 using CO2 had a slightly-reduced total Ca content, a lower melting temperature...
Article
Insoluble soybean fiber with few proteins, which is extracted from defatted okara by homogeneous combined with alkali treatment, was used to prepare concentrated emulsions. Firstly, insoluble soybean fiber extracted under pH12 was used to fabricate concentrated emulsions containing various particle concentrations and oil volume fractions and the op...
Article
Fat crystallisation in emulsions is a complex process. One of the important parameters is the solid fat content (SFC). Up to now, there is no standardised method to measure the SFC in emulsions, let alone to determine the SFC of the fat inside droplets, thus avoiding the signal of the aqueous phase. This work evaluates the capabilities of deconvolu...
Article
Full-text available
The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of entrapped water and release kinetics of the double emulsions was evaluated as a function of time. Re...
Article
The combined effects of seasonal variation in milk composition and changes to cheese recipe (e.g., type and dosage of starter culture or coagulant) on the composition and functionality of low-moisture part-skim mozzarella were examined. Cheese blocks were sampled from 50 random vats at a commercial plant on 17 different days over a 13-month period,...
Article
Background Designing delivery systems (or called encapsulation systems) for functional ingredients recently has received growing interest in the food industry, which aims to encapsulate, protect and control the release of the active ingredients. New challenges emerge when developing food-grade delivery systems, such as the requirements for clean-la...
Article
Hen egg white (HEW) proteins are components of some foods and improvement of their techno-functional properties has been widely studied. During food processing, they are commonly subjected to heating. Here, both the impact of dry, wet, and combined dry and wet heat treatment was investigated. Heating (1 h at 80 °C) dried HEW (still containing 12% w...
Article
Pea protein-based delivery systems have drawn much attention in the food and pharmaceutical fields in recent years. However, its broad application faces great limitations because of the low solubility. Here, we present a novel and effective approach to overcome this difficulty and enhance the techno-functional characteristics, especially emulsifyin...
Article
Full-text available
In this study, it was evaluated whether the whey protein nitrogen index (WPNI) of a range of skim milk powder (SMP) samples was correlated with the heat stability of the corresponding recombined filled evaporated milk (RFEM), as well as with the extent of lactosylation and changes in whey proteins (WPs). Pulsed field gradient NMR results showed tha...
Article
In this study, skim milk powder (SMP) dispersions were subjected to wet heat pre-treatment at 80 °C at pH 6.6, 7.1 and 7.6 to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The results of free amino group content, Amadori products formation and color measurement revealed that the Maillard conjugation was generally...
Article
Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects ( A. cordifera and B. mellifica ) were studied and compared to commercial insect species ( H. illucens ). The nutritional attributes of i...
Article
Full-text available
Polyglycerol polyricinoleate (PGPR) is a powerful lipophilic emulsifier used in low-fat spreads and chocolate. It should be used at the lowest level at which the desired technological effect is achieved, not exceeding the specified maxima according to Annexe II to Regulation (EC) No 1333/2008. A gas chromatography–flame ionisation detection (GC-FID...
Article
Protein amyloid-like fibrils (ALFs) and amyloid fibrils (AFs) can display positive techno-functional properties in oil-in-water emulsions. AFs are widely studied in a medical context, but similar structures occur in certain food products. Whereas the confirmation of their nature as AFs follows from the outcome of specific transmission electron micr...
Article
The effect of ionic strength on the sequential adsorption of whey protein isolate (WPI) and low methoxy pectin (LMP) onto a hydrophobic surface was investigated through a real-time QCM-D technique. A gold sensor was hydrophobically modified to simulate the oil-water interface. At neutral pH, whey proteins readily adsorbed onto the hydrophobic surfa...
Article
Full-text available
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of...
Article
Lutein (LUT) is a natural colorant and antioxidant that is found in vegetable sources such as marigold flowers and green leaves. Due to its instability under some environmental conditions, carrier materials are desirable to protect and incorporate this natural colorant into food products. Whey protein isolate (WPI) and pectin have been studied as a...
Article
The application of okara protein (OP) in emulsions is yet to be fully explored. The present work aims to investigate the effects of carboxymethyl cellulose (CMC) - OP complexes on the emulsion properties and emulsion stability. CMC (0 ∼ 5 g/kg) was introduced to electrostatically interact with the OP (10 g/kg) at pH 4.0, and then O/W emulsions (1:9...
Article
Hypothesis It is expected that low resolution (LR) NMR diffusometry enables (more) accurate water droplet size determination for solid-fat based water-in-oil (W/O) emulsions with (sub)-micron size water droplets in comparison to liquid-oil based W/O emulsions due to hindered extra-droplet water diffusion. Experiments W/O emulsions with a volume-wei...
Article
Full-text available
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a sample is not straightforward. Differential Scann...
Article
The antifungal activity of emulsion-based edible coatings incorporating cinnamaldehyde against Glomerella cingulata was investigated by determining the effect of virgin coconut oil and oleic acid on the growth rate and its effect on the antifungal effectiveness of cinnamaldehyde using the modified Gompertz model and the minimum inhibitory concentra...
Article
In this study, skim milk powder (SMP) aqueous dispersions were subjected to a preliminary wet heat incubation at various temperatures (70-90 °C) to improve the heat stability of recombined filled evaporated milk (RFEM) emulsions. The determination of the free amino group and free lactose content and SDS-PAGE revealed that both whey proteins and cas...
Article
Probiotics and curcumin can exhibit synergistic biological activities on the basis of a gut-brain axis, but are sensitive to environmental conditions, making it a challenge for their co-utilization. To meet the demand for high efficiency and convenience, both probiotics and curcumin were encapsulated within a propylene glycol alginate-based hydroge...
Article
A novel technique based on ¹H‐HR‐NMR diffusometry is presented to investigate oil diffusion on the (sub)‐micron scale level in fat crystal networks in‐situ and in a non‐destructive way. The use of a high‐gradient probe enabled the observation of the time (Δ)‐dependent diffusion behavior in fat blends (FBs) of different solid fat content (SFC), as o...
Article
Background Milk proteins, i.e. caseins and whey proteins, are widely used in many fields due to their various nutritional and functional properties. In manufacturing some milk protein-containing products, in particular with a high concentration of milk proteins, such as (recombined) evaporated milk, one of the biggest challenges is the possible hea...
Article
Polymethoxyflavones (PMF) are a group of flavonoids isolated from citrus peels that show crystallization properties. The purpose of this study was to investigate the impact of PMF crystallization on the microstructure, stability and bioaccessibility of PMF-loaded high internal phase emulsions (HIPE) stabilized using protein and polysaccharide compl...
Article
BACKGROUND The role of protein‐polysaccharide interactions and their mixtures has been a vital factor affecting the formation and stability of food emulsions. Okara protein (OP), which is extracted from the by‐product in soybean processing, has been of great attention due to its abundant sources and potential attributes for food formulation. Carbox...
Article
Seventy-five blocks of low-moisture part-skim (LMPS) Mozzarella cheese were procured from an industrial cheese plant, and the relationships between the physicochemical and functional properties were evaluated during refrigerated storage. In total, cheeses were obtained from 1 cheese vat on 7 different production dates, at two- to four monthly inter...
Article
Comprehensive utilization of okara has received a growing interest from manufacturers and researchers in the food industry. In this work, ISF was extracted from defatted okara in the sequence of “homogenization followed by pH12 treatment” and “pH12 treatment followed by homogenization”, which are indicated as HA-ISF and AH-ISF, respectively; Subseq...
Article
Much attention has been drawn to the utilization of plant proteins as food ingredients because of an increasing demand for protein-rich foods with improved nutritional and functional properties. One method to meet these exigencies is co-precipitation. The aim of this study was to evaluate solubility, foaming and emulsification properties of whey pr...
Article
Quinoa kernels are generally whole-milled due to their small kernel size. However, roller milling allows the separation of the starchy perisperm from the protein- and fat-rich bran fraction. Both fractions can be used for specific food applications. Studies have focused on roller milling of quinoa but information on tempering is rather limited. Thi...
Article
Synergistic biological activities of probiotics and curcumin can be achieved based on the gut–brain axis. However, it is still a challenge for utilizing both of them in actual food products due to their high sensitivity to environmental conditions. In the present study, high-internal-phase emulsions (HIPEs) were fabricated to co-encapsulate the pro...
Article
Electrostatic interaction between proteins and polysaccharides has attracted considerable attention in the design of fluid interfaces with improved performance, e.g. by sequential adsorption. Here, a real-time quartz crystal microbalance with dissipation monitoring (QCM-D) was used to investigate the sequential adsorption of whey proteins and low m...
Article
In this study, we have investigated the interfacial and emulsion stabilizing properties of heat-induced whey protein isolate (WPI) aggregates prepared in the presence or absence of low-methoxy pectin (LMP). Sub-micron complex particles were formed by heating of oppositely charged WPI and LMP at different WPI:LMP mass ratios. The Quartz Crystal Micr...
Article
Animal proteins are widely used because of their good techno-functional (e.g. emulsification) properties. However, the large ecological impact of animal-derived proteins is often debated and therefore alternatives are evaluated in which animal proteins with increased functionality are employed. Amyloid fibrils are a distinct type of protein fibrils...
Article
In this study, skim milk powder (SMP) was subjected to a controlled dry heat treatment at 60 °C and relative humidity of 74% to improve the heat stability of recombined evaporated milk (REM) emulsions. Free amino group determination and SDS-PAGE analysis confirmed that the glycation of both whey proteins (WP) and caseins with lactose mainly occurre...
Article
Hypothesis In contrast to when polyglycerol polyricinoleate (PGPR) is used as lipophilic emulsifier, the used oil phase and phospholipid composition have a strong influence on the characteristics of water-in-oil (w/o) emulsions prepared using lecithin. These parameters are also expected to influence the characteristics of the corresponding water-in...
Article
Cellulose derived from agricultural by-products as a promising stabilizer for novel food emulsions has been attracting numerous interests. In this work, defatted okara was used to extract insoluble soybean fiber (ISF) under alkaline pH (7.0–12.0). The physicochemical properties of ISF, as well as the formation and stability properties of O/W emulsi...
Article
Double or multiple emulsions have been under study for several decades, due to the possibility of encapsulation and controlled release of various bioactive compounds. This contribution focuses on the decisive parameters for encapsulation and release in double emulsions by considering different amino acids at different environmental conditions. Lase...
Article
In this study, nanoemulsions were formulated as nano-lipid carriers (NLCs) for lutein, a bioactive compound. Two different beverage grade emulsifiers, i.e. octenyl modified starch (OMS) and sucrose monostearate (SMS), were compared to evaluate their effect on different physicochemical characteristics of the fabricated nanocarriers. The results sugg...
Chapter
In the past decade, there has been a great interest in using nanotechnology by different industries, including food, pharmaceutical, and beauty. Nanotechnology provides many advantages to produce functional compounds which tend to be delivered for desired properties, such as protection from the environment or food matrix, controlled release, and in...
Article
Acid precipitation has a great influence on the extraction and structural properties of plant proteins, especially for proteins in poorly soluble raw materials. The structural and functional properties of okara protein (OP) precipitated by different acids (HCl, citric acid, and malic acid) were investigated. HCl induced the lowest surface hydrophob...
Article
The objectives of the present work were to investigate the influence of Gum Arabic (GA) on the physicochemical properties and ultra-high temperature (UHT) processability of β-lactoglobulin(β-lg)-stabilized D-limonene emulsions. Moreover, we also wanted to evaluate the antimicrobial efficiency and mechanism of β-lg-GA bilayer D-limonene emulsions. P...
Article
The industrial application of whey proteins as a food emulsifier is still limited due to its susceptibility towards heating. In this study, dry heat conjugation of whey protein and lactose was investigated to improve the heat stability of WPC-stabilised oil in water (O/W) emulsions. A commercially available whey protein concentrate (WPC), containin...
Article
The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal treatment, and dilution on their formation and physicochemical stability was evaluated. The creat...
Article
Whey protein-lactose conjugates were prepared by dry heat incubation (60 °C, 74% relative humidity) at 1:1 molar ratio of protein amino groups to reducing sugar. Pulsed-field gradient-nuclear magnetic resonance (PFG-NMR) was introduced as a new and absolute method to determine the degree of conjugation without any sample pretreatment, based on the...
Article
Background Recently, the production of ‘clean label’ products as a potential strategy to eliminate the generation and utilization of synthetic ingredients (particularly preservatives) requires a lot of attention in different industries, including the food industry. Plant-based compounds, including essential oils (EOs), as well as their main compone...
Article
Low–moisture part–skim (LMPS) mozzarella cheeses were held at 4 °C for 0, 2 or 8 d before freezing to –20 °C. The cheeses were frozen at a rate of 0.6, 2.0 or 8.0 °C h–1 and held frozen at –20 °C for 1, 6, 12 or 44 weeks. After freezing, cheeses were stored at 4 °C for 16–37 d, resulting in a total storage time at 4 °C (before and after freezing) o...
Article
The formation, characterization, and functionality of hybrid nanoparticles based on linseed bio-macromolecules extracted as linseed protein (LP) and linseed gum (LG) from the remaining meal after oil extraction were investigated. The assembly of bioparticles at different protein to polysaccharide ratios as a function of pH was characterized in term...
Article
Full-text available
Background: As the demand for “clean label emulsions” and natural emulsifiers is increasing, whey proteins have a big potency to be used as an emulsifier in food emulsions. However, in order to enable their application, whey proteins should withstand high temperature processing. Hence, the limited heat stability of whey proteins is a major drawback...
Article
Background Solid particles with certain characteristics, including desired wettability, and size have been shown as an alternative for conventional emulsifiers. They induce a form of stabilization known as Pickering to prepare emulsions. Much of the research has been conducted on the exploration of food grade particles and among those phytoparticle...
Article
Dynamic Light Scattering (DLS) is a well-known (sub)micron particle size analysis technique. As such, it should be a valuable technique for water droplet size determination in (sub)micron water-in-oil emulsions. In this study, the sample pretreatment conditions were optimized in order to enable accurate droplet size determination by DLS. Whereas DL...
Article
The physicochemical and interfacial properties of Okara protein (OP) are susceptible to be affected by various factors. In this respect, the role of inter- and intramolecular interactions between OP and carboxymethyl cellulose (CMC) were explored by in situ experiments. OP/CMC aqueous mixtures, containing 1.0 wt% OP and 0–0.5 wt% CMC, were prepared...
Article
Full-text available
In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, φoil=0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynamic in vitro intestinal digestion studies. PMFs loaded HIPE was prepared by using aqueous dispersion of...
Article
The aim of this study was to evaluate the effect of Pickering stabilization by biopolymer-based particles (bioparticles), consisting of flaxseed protein and polysaccharides, and of the addition of thymol to the oil phase on the oxidation stability, and digestion fate of flaxseed oil (FO) emulsions, compared to bulk FO and conventional emulsions sta...
Article
This study aimed to evaluate rheological and interfacial properties of basil seed gum (BSG) esterified with octenyl succinic anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01, and 0.03. The amounts of added OSA were analyzed by high performance liquid chromatography (HPLC) and ion mobility spectroscopy (IMS). The high correlation...
Article
Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20 % oil phase and a solid...
Article
Norbixin is a carotenoid extracted from the Annatto plant (Bixa orellana) and widely used as a natural colorant in pharmaceuticals, cosmetics and food. It is water-soluble at neutral and alkaline pH, but below neutral pH, norbixin starts to precipitate limiting the use in acidic food products. As a new approach to enhance the solubility and stabili...
Article
The Maillard conjugation of whey protein isolate (WPI) by dry heat treatment (74% relative humidity at 60 °C) to either the water-soluble fraction of almond gum (SFAG) or flaxseed mucilage (SFM) was compared. Depending on the protein to polysaccharide ratio, carbohydrate type, and incubation time, different degrees of substitutions of the amino gro...
Article
The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparti...
Article
Flaxseed protein (FP) and mucilage (FM) complex bioparticles as sustainable ingredients were assembled by electrostatic interaction for plant-based Pickering stabilization of flaxseed oil (FO)-in-water emulsions. The effect of FO content (1 - 5 wt%) on droplet size and accelerated creaming stability of the emulsions was evaluated, from which it was...
Article
This study provides fundamental information about the influence of salt on the physicochemical stability of oregano essential oil (EO) and its main components incorporated in a nanoemulsion delivery system containing Tween 80 (T80) emulsifier. The emulsion stability was found to be strongly correlated with the lipid phase composition and the type o...
Article
Full-text available
In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were...
Article
Background The covalent interaction between an amino group of a protein and a carbonyl group of a carbohydrate through Maillard reaction leads to the production of conjugates. The conjugation of carbohydrates to whey proteins (WPs) is of particular interest due to the substantial improvement in WP characteristics (heat, ionic strength and pH sensit...
Article
The main objective of this study was to evaluate the changes in the characteristics of basil (Ocimum bacilicum L.) seed gum (BSG) films after modification with octenyl succinate anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01 and 0.03. HPLC analysis revealed that the amount of added OS groups was 0%, 0.28%, and 1.01%, respective...
Article
The influence of the degree of methoxylation (DM) on the performance of WPI-Pectin conjugates in stabilizing emulsions was evaluated. Prior to the conjugate preparation, both high-methoxy (HMP) and low-methoxy pectin (LMP) were dialyzed to remove simple sugars because they can also be involved in the conjugate preparation and thus influence the res...
Article
Thymol oil-in-water nanoemulsions as a potential natural alternative for synthetic antioxidant agents were developed. The nanoemulsions were formulated using Quillaja Saponin bio-surfactant and green solvents including high oleic sunflower oil (HOSO), tricaprylin (TC), and cinnamaldehyde (CA). The 4% thymol nanoemulsions containing TC and HOSO rema...