Researcher
Filip Oosterlinck
- Disciplines:Catalysis and reacting systems engineering, Chemical product design and formulation, General chemical and biochemical engineering, Process engineering, Separation and membrane technologies, Transport phenomena, Other (bio)chemical engineering
Affiliations
- Soft Matter, Rheology and Technology (SMaRT) (Division)
Member
From1 Aug 2020 → 30 Sep 2004 - Department of Chemical Engineering (CIT) (Department)
Member
From1 Apr 2012 → 30 Nov 2021
Publications
1 - 10 of 12
- Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts(2019)
Authors: Francesca Di Cicco, Filip Oosterlinck, Hans Tromp, Arjen Sein
- Multiscale Structure and Microscopic Deformation Mechanisms of Gel-Spun Ultrahigh-Molecular-Weight Polyethylene Fibers(2019)
Authors: Luigi Balzano, Betty Coussens, Tom Engels, Filip Oosterlinck, Martin Vlasblom, Harm van der Werff, Dirk Lellinger
Pages: 5207 - 5216 - Diluting entangled polymers affects transient hardening but not their steady elongational viscosity(2019)
Authors: Christian Clasen, Filip Oosterlinck
Pages: 2521 - 2530 - Enhancing the rheological performance of wheat flour dough with glucose oxidase, transglutaminase or supplementary gluten(2017)
Authors: Mathieu Meerts, Helene Van Ammel, Yannick Meeus, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 2188 - 2198 - The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough(2017)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 151 - 163 - The interplay between the main flour constituents in the rheological behaviour of wheat flour dough(2017)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Christophe Courtin, Paula Moldenaers
Pages: 249 - 265 - Dynamic dilution exponent in monodisperse entangled polymer solutions(2016)
Authors: Taisir Shahid, Filip Oosterlinck, Christian Clasen
Pages: 269 - 282 - Nanofiber diameter in electrospinning of polymer solutions: Model and experiment(2016)
Authors: Filip Oosterlinck
Pages: 428 - 439 - Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment(2016)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pages: 23 - 26 - The importance of the gluten network in dough rheology(2016)
Authors: Mathieu Meerts, Ruth Cardinaels, Filip Oosterlinck, Paula Moldenaers
Pages: 12 - 16