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Chemistry

D-Index
64
Citations
11015
World Ranking
8236
National Ranking
177

Overview

Erik van der Linden is affiliated with Wageningen University & Research in the Netherlands. Their research primarily spans the field of Agricultural and Biological Sciences, with a significant focus on Food Science, Materials Chemistry, Molecular Biology, Nutrition and Dietetics, and Mechanical Engineering.

The main topics investigated by Erik van der Linden include:

  • Proteins in Food Systems
  • Pickering emulsions and particle stabilization
  • Microencapsulation and Drying Processes
  • Food composition and properties
  • Polysaccharides Composition and Applications
  • Bacterial biofilms and quorum sensing
  • Food Chemistry and Fat Analysis

Among the publication venues frequently chosen are:

  • Food Hydrocolloids
  • Materials & Design
  • Molecules
  • arXiv (Cornell University)
  • SSRN Electronic Journal

Recent notable papers co-authored by van der Linden demonstrate a broad scope of interest. These include:

  • "Pandemics and environmental shocks: What aviation managers should learn from COVID-19 for long-term planning", 2020, Journal of Air Transport Management
  • "Less is more: Limited fractionation yields stronger gels for pea proteins", 2020, Food Hydrocolloids
  • "Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity", 2021, Food Hydrocolloids
  • "Rethinking plant protein extraction: Albumin-From side stream to an excellent foaming ingredient", 2022, Food Structure
  • "Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting", 2020, Food Hydrocolloids

Erik van der Linden has collaborated extensively with several researchers, with frequent co-authorship involving:

  • Paul Venema
  • Mehdi Habibi
  • Leonard M.C. Sagis
  • Remco Kornet
  • Tjakko Abee

Best Publications

  • Preparation methods of alginate nanoparticles.

    Jerome P. Paques;Erik van der Linden;Cees J.M. van Rijn;Leonard M.C. Sagis

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Self-assembly and aggregation of proteins

    Erik van der Linden;Paul Venema

  • Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems

    Unknown

  • Fibril formation from pea protein and subsequent gel formation.

    Claire Darizu Munialo;Anneke H. Martin;Erik van der Linden;Harmen H. J. de Jongh

  • Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

    E. Silva;M. Birkenhake;E. Scholten;L.M.C. Sagis

  • Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation

    Suzanne G. Bolder;Astrid J. Vasbinder;Leonard M.C. Sagis;Erik van der Linden

  • Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

    Kun Liu;Yujie Tian;Markus Stieger;Erik van der Linden

  • Mesoscopic properties of semiflexible amyloid fibrils.

    Leonard M. C. Sagis;Cecile Veerman;Erik Van Der Linden

  • Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CSLM) and covalent labelling techniques

    Fred van de Velde;Fanny Weinbreck;Marijke W Edelman;Erik van der Linden

  • Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

    Unknown

  • Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

    Esther de Kort;Marcel Minor;Thom Snoeren;Toon van Hooijdonk

  • Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

    K. Liu;M.A. Stieger;E. van der Linden;F. van de Velde

  • A new multistep Ca2+-induced cold gelation process for beta-lactoglobulin.

    Cecile Veerman;Harry Baptist;Leonard M C Sagis;Erik van der Linden

  • Rheology and structure of ovalbumin gels at low pH and low ionic strength

    M. Weijers;L.M.C. Sagis;C. Veerman;B.L.H.M. Sperber

  • Non-linear surface dilatational rheology as a tool for understanding microstructures of air/water interfaces stabilized by oligofructose fatty acid esters

    Silvia E. H. J. van Kempen;Henk A. Schols;Erik van der Linden;Leonard M. C. Sagis

  • Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?

    E. van der Linden;D.J. McClements;J. Ubbink

  • Formation of fibrillar whey protein aggregates : Influence of heat and shear treatment, and resulting rheology

    Cynthia Akkermans;Atze Jan van der Goot;Paul Venema;Erik van der Linden

  • Protein oleogels from heat-set whey protein aggregates.

    Auke de Vries;Anne Wesseling;Erik van der Linden;Elke Scholten

  • Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

    Monica G. Aguayo-Mendoza;Eva C. Ketel;Erik van der Linden;Ciarán G. Forde

  • Nonlinear interfacial rheology and atomic force microscopy of air-water interfaces stabilized by whey protein beads and their constituents

    Jack Yang;Ilonka Thielen;Claire C. Berton-Carabin;Erik van der Linden

  • Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

    Cornelis Kornet;Paul Venema;Jaap Nijsse;Erik van der Linden

  • Fibrillar structures in food

    Ardy Kroes-Nijboer;Paul Venema;Erik van der Linden

  • Mesostructure of fibrillar bovine serum albumin gels.

    Cecile Veerman;Leonard M.C. Sagis;Jeroen Heck;Erik van der Linden

  • Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin

    K.N.P. Humblet-Hua;G. Scheltens;E. van der Linden;L.M.C. Sagis

Frequent Co-Authors

Leonard M.C. Sagis
Leonard M.C. Sagis Wageningen University & Research
Atze Jan van der Goot
Atze Jan van der Goot Wageningen University & Research
Remko M. Boom
Remko M. Boom Wageningen University & Research
Henk A. Schols
Henk A. Schols Wageningen University & Research
Betina Piqueras-Fiszman
Betina Piqueras-Fiszman Wageningen University & Research
Daniel Bonn
Daniel Bonn University of Amsterdam
Peter S. Belton
Peter S. Belton University of East Anglia
Martinus A.J.S. van Boekel
Martinus A.J.S. van Boekel Wageningen University & Research
Athene M. Donald
Athene M. Donald University of Cambridge
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation

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