Job Ubbink

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Introduction. The Case for Science Inspired by the Kitchen

César Vega, Job Ubbink, Erik van der Linden, 2012 .

One. The Science of a Grilled Cheese Sandwich

Job Ubbink, Erik van der Linden, Jennifer Kimmel, 2012 .

Delivery of functionality in complex food systems: introduction

Raffaele Mezzenga, Job Ubbink, R. Mezzenga, 2006 .

Twenty-seven. Restructuring Pig Trotters. Fine Chemistry Supporting the Creative Culinary Process

Job Ubbink, Erik van der Linden, César Vega, 2012 .

The kitchen as laboratory : reflections on the science of food and cooking

Job Ubbink, Erik van der Linden, César Vega, 2012 .

Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18–21 October 2009

Guus Duchateau, Job Ubbink, Erik van der Linden, 2010, Food biophysics.

Molecular gastronomy : a food fad or science supporting innovative cuisine?

Job Ubbink, César Vega, J. Ubbink, 2008 .

Soft matter approaches to structured foods: from "cook-and-look" to rational food design?

Job Ubbink, J. Ubbink, 2012, Faraday discussions.

Colloidal properties and specific interactions of bacterial surfaces

Job Ubbink, J. Ubbink, Prisca Schär-Zammaretti, 2007 .

Imaging of lactic acid bacteria with AFM--elasticity and adhesion maps and their relationship to biological and structural data.

Job Ubbink, J. Ubbink, Prisca Schaer-Zammaretti, 2003, Ultramicroscopy.

Physical approaches for the delivery of active ingredients in foods

Job Ubbink, J. Ubbink, J. Krüger, 2006 .