Research Explorer

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Researcher

Ferre Rebry

Publications & Research Data

Awards & Distinctions

9 Results

2025

Influence of multi-speckle diffusing wave spectroscopy data-acquisition and data-analysis parameters during in-situ monitoring of acid-induced milk gelation

Ferre RebryKarl CogheKoen DewettinckPaul Van der Meeren

A1 Journal Article in MEASUREMENT SCIENCE AND TECHNOLOGY

TD-NMR-Based Determination of the Entrapped Water Yield of Water-in-Oil-in-Water Double Emulsions: Influence of Xanthan Gum Addition

Yulin HuFerre RebryPaul Van der Meeren

U Journal Article in MOLECULES

2024

Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Teng WangYadong LiFien De WitteFerre RebryHao LiuPieter VermeirKoen DewettinckPaul Van der Meeren

A1 Journal Article in FOOD RESEARCH INTERNATIONAL

2023

Probing the improved heat stabilizing capacity of dry heat conjugated whey protein in oil-in-water emulsions : a microrheological study

Qurrotul A'yunKarl CogheFerre RebryChusnul HidayatPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella

Chak Ming ToMatthias MylleFerre RebryStijn BossierPaul Van der MeerenLeo Pel

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

2021

Rheo-NMR to investigate fat crystallization under shear

Ferre RebryArnout DeclerckKarl-Friedrich RatzschManfred WilhelmKoen DewettinckPaul Van der Meeren

A1 Journal Article in CURRENT RESEARCH IN FOOD SCIENCE

2020

Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming ToLien VermeirFerre RebryBarbara KerkaertPaul Van der MeerenTimothy P. Guinee

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept

Ferre RebryVeronique NelisKim MoensKoen DewettinckPaul Van der Meeren

A1 Journal Article in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

2019

Impact of freezing on the physicochemical and functional properties of low-moisture part-skim mozzarella

Chak Ming ToLien VermeirFerre RebryBarbara KerkaertPaul Van der MeerenTim Guinee