Personal profile
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 3 Good Health and Well-being -
SDG 7 Affordable and Clean Energy -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
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Collaborations and top research areas from the last five years
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Improving the quality of permeate powders by inhibiting color formation
Ubbink, J. (PI), Sozeri Atik, D. (CoI), Furlan Goncalves Dias, F. (Co-Principal Investigator) & Oliveira, W. (Other Role)
7/1/25 → 6/30/27
Project: Research project
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Physical and chemical inhibition of color formation in permeate powders
Ubbink, J. (PI) & Sozeri Atik, D. (CoI)
1/1/25 → 6/30/26
Project: Research project
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Leveraging the US Potential to Develop and Market Permeate Powders: Predictive Approaches Based on the State Diagram
Ubbink, J. (PI), Garcia Barriocanal, J. (CoI) & Mula Hasan, B. J. M. (CoI)
9/1/23 → 12/31/27
Project: Research project
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Thermo-coagulation of egg and egg analogues by twin-screw extrusion
Ubbink, J. (PI) & Mula Hasan, B. J. M. (CoI)
7/1/22 → 12/31/22
Project: Research project
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Phase mapping of Roquette pea protein isolate for use in extruded meat analogues: 1. Impact of isolate composition and extrusion conditions on textural properties
Ubbink, J. (PI) & Mula Hasan, B. J. M. (CoI)
7/1/22 → 12/31/23
Project: Research project
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Water Relationships of Whey Permeate Powders
Peng, T. Y. B., Sözeri Atik, D. & Ubbink, J., Feb 2026, In: Journal of food science. 91, 2, e70883.Research output: Contribution to journal › Article › peer-review
Open Access -
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society
Ubbink, J. & Levine, A. S., Apr 28 2025, In: Annual review of food science and technology. 16, 1, p. 1-24 24 p.Research output: Contribution to journal › Review article › peer-review
Open Access9 Link opens in a new tab Scopus citations -
Meat alternatives: from traditional high-protein food products to modern technologies and formulation approaches
Mula Hasan, B. J. M., Uzunalioglu, D. & Ubbink, J., Jan 1 2025, Plant Proteins: Farm to Table. Elsevier, p. 277-300 24 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
1 Link opens in a new tab Scopus citations -
Recent advances in carbohydrate phase behavior and rheology
Ubbink, J., Jan 2025, Advances in Food and Nutrition Research. Toldrá, F. (ed.). Academic Press Inc., p. 353-414 62 p. (Advances in Food and Nutrition Research; vol. 114).Research output: Chapter in Book/Report/Conference proceeding › Chapter
2 Link opens in a new tab Scopus citations -
Reversible and irreversible changes in protein secondary structure in the heat- and shear-induced texturization of native pea protein isolate
Nakagawa, H. & Ubbink, J., Dec 2025, In: Food Hydrocolloids. 168, 111453.Research output: Contribution to journal › Article › peer-review
8 Link opens in a new tab Scopus citations