Job Ubbink

Professor, Food Science and Nutrition
Head, Food Science and Nutrition

Emailjubbink@umn.edu

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1 Active

Characterizing and texturizing pulse proteins to form meat-like fibers.
Vickers, Z. M., Ismail, B. P. & Ubbink, J.
The Good Food Institute
4/30/20 → 4/30/22
Project: Research project

Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study
Martini, F., Hughes, D. J., Badolato Bönisch, G., Zwick, T., Schäfer, C., Geppi, M., Alam, M. A. & Ubbink, J., Dec 15 2020, In: Carbohydrate Polymers. 250, 116931.
Research output: Contribution to journal › Article › peer-review
Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms
Dias Maia, J., Schmiele, M., Ubbink, J. & Prata, A. S., Sep 10 2020, In: Journal of Applied Polymer Science. 137, 34, 49007.
Research output: Contribution to journal › Article › peer-review
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
Ubbink, J. & Dupas-Langlet, M., Dec 2020, In: Food Research International. 138, 109801.
Research output: Contribution to journal › Article › peer-review
Drying of Maltodextrin solution in a vacuum spray dryer
de Melo Ramos, F., Ubbink, J., Silveira Júnior, V. & Prata, A. S., Jun 2019, In: Chemical Engineering Research and Design. 146, p. 78-86 9 p.
Research output: Contribution to journal › Article › peer-review
5 Scopus citations
Improved activity of thyme essential oil (Thymus vulgaris)against Aedes aegypti larvae using a biodegradable controlled release system
Maia, J. D., La Corte, R., Martinez, J., Ubbink, J. & Prata, A. S., Sep 15 2019, In: Industrial Crops and Products. 136, p. 110-120 11 p.
Research output: Contribution to journal › Article › peer-review
10 Scopus citations

Characterizing and texturizing pulse proteins to form meat-like fibers.

Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study

Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Drying of Maltodextrin solution in a vacuum spray dryer

Improved activity of thyme essential oil (Thymus vulgaris)against Aedes aegypti larvae using a biodegradable controlled release system