books

          
  Modern Biopolymer Science:
         Bridging the Divide between
         Fundamental Treatise and
         Industrial Application
         S. Kasapis, I. Norton and
         J. Ubbink, Editors
         Academic Press, New York (2009)
         ISBN 978-0-12-374195-0

  The Kitchen as a laboratory: 
         Reflections on science inspired by
         the kitchen. C. Vega, J. Ubbink and
         E. van der Linden,
         Editors Columbia University Press,
         New York  (To be published 2011)


JOURNALS
 
  Food & Function

  Food Biophysics

  Trends in Food Science & Technology 

  Physical approaches for the delivery
         of active ingredients in foods
         J. Ubbink and J. Krüger, Trends In
         Food Science and Technology 17,
         244-254 (2006)

  Molecular gastronomy: a food
       fad or science supporting
       innovative cuisine?
       C. Vega and J. Ubbink, Trends in
       Food Science and Technology 19,
       372-382 (2008)

  Flavor Delivery Systems
         J. Ubbink and A. Schoonman,
         Kirk-Othmer Encyclopedia of
         Chemical Technology,
         Wiley, New York (2003)

  Organization and mobility of water
         in amorphous and crystalline trehalose
         D. Kilburn, S. Townrow, V. Meunier,
         R. Richardson, A. Alam and J. Ubbink,
         Nature Materials 5, 632 - 635 (2006)

           
   Food structure and functionality:
         a soft matter perspective
         J. Ubbink, R. Mezzenga and A. Burbidge,
         Soft Matter 4,1569-1581 (2008)