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Tijs A.M. Rovers

Observed names: Rovers, T.A.M., T.A.M. Rovers, Tijs A. M. Rovers, Tijs Albert Maria Rovers
ORCID: 0000-0002-7400-419X
Observed ORCID: 0000-0002-7400-419X
OpenAlex ID: A5026057596
Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems
2016 · Tijs A.M. Rovers, Guido Sala, et al. · Journal of Texture Studies · 43
Temperature is key to yield and stability of BSA stabilized microbubbles
2015 · Tijs A.M. Rovers, Guido Sala, et al. · Food Hydrocolloids · 42
Effect of Temperature and Pressure on the Stability of Protein Microbubbles
2015 · Tijs A.M. Rovers, Guido Sala, et al. · ACS Applied Materials & Interfaces · 37
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing
2020 · Marcello Alinovi, Germano Mucchetti, et al. · Foods · 36
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Water mobility and microstructure of acidified milk model gels with added whey protein ingredients
2022 · Ruifen Li, Tomasz Pawel Czaja, et al. · Food Hydrocolloids · 28
Tunable mixed micellization of β-casein in the presence of κ-casein
2020 · Wahyu Wijaya, Sanaullah Khan, et al. · Food Hydrocolloids · 28
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
2023 · Anne Katrine Laursen, Tomasz Pawel Czaja, et al. · International Dairy Journal · 25
In situ SAXS study of non-fat milk model systems during heat treatment and acidification
2022 · Ruifen Li, Tanja Christine Jæger, et al. · Food Research International · 20
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Formulation of heat- and acid-induced milk gels – Effect on texture, microstructure, and water distribution
2023 · Anne Katrine Laursen, Tijs A.M. Rovers, et al. · Food Structure · 18
Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis
2022 · Hossein Mohammad-Beigi, Wahyu Wijaya, et al. · Food Hydrocolloids · 18
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Texture and microstructure of heat and acid induced gels from buffalo and cow milk: Effect of thermal treatment and fat content of milk
2021 · Anne K. Laursen, Tijs A.M. Rovers, et al. · International Dairy Journal · 17
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Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels
2023 · Anne Katrine Laursen, Steffan Bue Dyrnø, et al. · Food Research International · 15
Interaction between added whey protein ingredients and native milk components in non-fat acidified model systems
2020 · Ruifen Li, Tijs A.M. Rovers, et al. · International Dairy Journal · 11
Discriminating between different proteins in the microstructure of acidified milk gels by super-resolution microscopy
2023 · Ruifen Li, Morten Frendø Ebbesen, et al. · Food Hydrocolloids · 10
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Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
2020 · Ruifen Li, Tijs A.M. Rovers, et al. · International Dairy Journal · 7
Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process
2015 · Tijs A. M. Rovers, Guido Sala, et al. · Soft Matter · 7
Physico-chemical, sensory and oxidative quality of butter from cows fed 3-nitrooxypropanol
2024 · Gayani M.S. Lokuge, Morten Maigaard, et al. · International Dairy Journal · 6
Taylor dispersion analysis of micellization (TDAM) reveals distinct assembly and dissociation pathways of α-, β-, and κ-casein micelles
2025 · Hossein Mohammad-Beigi, Thomas O. Mason, et al. · Food Hydrocolloids · 2
Microbubble stability and applications in food
2015 · T.A.M. Rovers · 1
Stability of microbubbles for use in food systems
2013 · Meinders, M.B.J., Rovers, T.A.M., et al. · Socio-Environmental Systems Modeling
Role of hydrophobic interactions in the shell of microbubbles
2013 · Tijs A.M. Rovers, Guido Sala, et al. · Socio-Environmental Systems Modeling
Microbubbles in food systems.
2011 · Erik van der Linden, Guido Sala, et al.
Works count: 22
Citation count: 371
H-index: 12
I10-index: 14
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