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Filip Oosterlinck

Observed names: F Oosterlinck, F. Oosterlinck, Oosterlinck F, Oosterlinck, Filip
Institution: KU Leuven
ORCID: 0000-0002-1313-5356
Observed ORCID: 0000-0002-1313-5356
OpenAlex ID: A5013225189
Nanofiber diameter in electrospinning of polymer solutions: Model and experiment
2016 · R. Stepanyan, A.V. Subbotin, et al. · Polymer · 103
The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
2017 · Mathieu Meerts, Ruth Cardinaels, et al. · Food Biophysics · 76
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Dynamic dilution exponent in monodisperse entangled polymer solutions
2016 · T. Shahid, Q. Huang, et al. · Soft Matter · 62
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Fiber diameter control in electrospinning
2014 · R. Stepanyan, A. Subbotin, et al. · Applied Physics Letters · 61
High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement
2022 · Nicola Gasparre, Marco van den Berg, et al. · Molecules · 53
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The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
2016 · Mathieu Meerts, Ruth Cardinaels, et al. · Food and Bioprocess Technology · 50
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs
2021 · Jovan Ilić, Ilija Djekic, et al. · Annual Review of Food Science and Technology · 47
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Multiscale Structure and Microscopic Deformation Mechanisms of Gel-Spun Ultrahigh-Molecular-Weight Polyethylene Fibers
2019 · Luigi Balzano, Betty Coussens, et al. · Macromolecules · 47
Diluting Entangled Polymers Affects Transient Hardening but Not Their Steady Elongational Viscosity
2019 · Taisir Shahid, Christian Clasen, et al. · Macromolecules · 40
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Morphology development of a polystyrene/polymethylmethacrylate blend during start-up of uniaxial elongational flow
2005 · F. Oosterlinck, M. Mours, et al. · Journal of Rheology · 26
Comparative study of whey protein isolate gel and polydimethylsiloxane as tribological surfaces to differentiate friction properties of commercial yogurts
2019 · Francesca Di Cicco, Filip Oosterlinck, et al. · Food Hydrocolloids · 23
Investigating the Transition between Polymer Melts and Solutions in Nonlinear Elongational Flow
2021 · Alexis André, Taisir Shahid, et al. · Macromolecules · 22
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Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten
2017 · Mathieu Meerts, Helene Van Ammel, et al. · Food and Bioprocess Technology · 19
Morphology development of a PS/PMMA polymer blend during flow in dies
2005 · F. Oosterlinck, I. Vinckier, et al. · Rheologica Acta · 18
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions
2023 · Jovan Ilic, Ilija Djekic, et al. · Journal of Texture Studies · 10
Decoding the steady elongational viscosity of monodisperse linear polymers using tube-based modeling
2021 · Céline Hannecart, Taisir Shahid, et al. · Journal of Rheology · 10
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Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties
2025 · Giron M, Oosterlinck F, et al. · Food Hydrocolloids · 6
The textural and sensory properties of plant-based meat
2024 · Jovan Ilic, Marco van den Berg, et al. · Elsevier eBooks · 5
How do we eat meat–the role of structure, mechanics, oral processing, and sensory perception in designing meat analogs
2021 · J Ilic, M Van Den Berg, et al. · IOP Conference Series Earth and Environmental Science · 5
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Morphology Development of Polymer Blends in Complex Flow Fields
2003 · M. Mours, M. Laun, et al. · Chemical Engineering & Technology · 5
The origins of chewiness in plant-based burgers
2023 · Jovan Ilic, Ilija Djekic, et al. · Science Talks · 4
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Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers
2025 · Jovan Ilic, Filip Oosterlinck, et al. · Journal of Food Measurement & Characterization · 3
Contributions of the main flour constituents to dough rheology, and implications for dough quality and its assessment
2016 · Mathieu Meerts, Ruth Cardinaels, et al. · TU/e Research Portal · 3
From scarcity to ultra-processed foods: a conceptual analysis of how their properties interact with characteristics of food intake regulation mechanism
2026 · Filip Oosterlinck, Yves Segers · Frontiers in Nutrition · 2
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From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives
2026 · Nienke van Seventer, Nicolas Abello, et al. · LWT · 2
Works count: 45
Citation count: 704
H-index: 14
I10-index: 16
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