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List of publications, lectures, research grants and patents

Journal Publications

 

  1. Oliver, L., Scholten, E., van Aken, G.A., Effect of fat hardness on large deformation rheology of emulsion-filled gels, Food Hydrocolloids (2015), 43:299-310.
  2. Tzompa-Sosa, D.A., van Aken, G.A., van Hooijdonk, A.C.M., van Valenberg, H.J.F., Influence of C16:0 and long chain saturated fatty acids on normal variation of bovine milk fat triacylglycerol structure, J. Dairy Sci. (2014), 97(7), 4542-4551. 
  3. Helbig, A., Silletti, E., van Aken, G.A., Oosterveld, A., Minekus, M., Hamer, R.J., Gruppen, H., Lipid Digestion of Protein Stabilized Emulsions Investigated in a Dynamic In Vitro Gastro-Intestinal Model System, Food Dig. (2013) 4:58–68.
  4. Mackie, A.R., Rafiee, H., Malcolm, P., Salt, L., van Aken, G.A., Specific structuring of food emulsions leads to increased satiation and hunger suppression. Am. J. Physiol. Gastrointestinal and Liver physiology (2013), 304, G1038-G1043. 
  5. Van Aken, G.A., Acoustic emission measurement of rubbing and tapping contacts of skin and tongue surfaces in relation to tactile perception, Food Hydrocolloids (2013), 31(2), 325–331. 
  6. Abrahamse, E., Minekus, M., van Aken, G.A., van de Heijning, B., Knol, J., Bartke, N., Oozeer, R., van der Beek, E.M., Ludwig, T., Development of the digestive system - Experimental challenges and approaches of infant lipid digestion, Food Digestion (2012), 3(1-3), 63-77. 
  7. Van Aken, G.A., Vingerhoeds, M.H., De Wijk, R.A., Textural perception of liquid emulsions: role of oil content, oil viscosity and emulsion viscosity, Food Hydrocolloids (2011) 25, pp. 789-796.
  8. Van Aken, G.A., Bomhof, E., Zoet, F.D., Verbeek, M., Oosterveld, A., Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate, Food Hydrocolloids (2011), 25: 781-788.
  9. Van Aken, G.A., Relating food emulsion structure and composition to the way it is processed in the Gastro Intestinal tract and physiological responses. What are the opportunities? Food Biophysics (2010) 5(4):258–283.
  10. Van Aken, G.A., Modelling texture perception by soft epithelial surfaces, Soft Matter, 2010, 6, 826–834. 
  11. Vingerhoeds, M.H., Silletti, E., de Groot, J., Schipper, R.G., van Aken, G.A., Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception, Food Hydrocolloids, 2009, 23 (3), 773 - 785
  12. Van Vliet, T., Van Aken, G.A., De Jongh, H.H.J., Hamer, R.J., Colloidal Aspects of Texture Perception, Adv. Colloid Interface Sci., 2009, 150(1), 27-40. 
  13. Minor, M. Vingerhoeds, M.H., Zoet, F.D., De Wijk, R.A., Van Aken, G.A. Preparation and sensory perception of fat-free foams- effect of matrix properties and level of aeration, International Journal of Food Science and Technology, 2009, 44, 735 – 747. 
  14. Dresselhuis, D.M.; Van Aken, G.A.; De Hoog, E.H.A.; Cohen Stuart, M.A., Direct observation of adhesion and spreading of emulsion droplets at solid surfaces: influence of ionic strength and amount of emulsifier, Soft Matter, 2008, 4, 1079-1085. 
  15. Sala, G. ,Van Vliet, T., Cohen Stuart, M.A.., Van Aken, G.A., Van de Velde, F., Deformation and fracture of emulsion-filled gels. Effect of gelling agent concentration and oil droplet size, Food Hydrocolloids (2009), 23(7), 1853-1863.
  16. Sala, G. ,Van Vliet, T., Cohen Stuart, M.A., Van Aken, G.A., Van de Velde, F., Deformation and fracture of emulsion-filled gels. Effect of oil content and deformation speed, Food Hydrocoloids 23 (5) (2009), 1381-1393.
  17. Dresselhuis, D.M.; De Hoog, E.H.A.; Cohen Stuart, M.A.; Vingerhoeds, M.H.; Van Aken, G.A., The occurence of in-mouth coalescence of emulsion droplets in relation to perception of fat, Food Hydrocolloids, 22(6) (2008), 1170-1183.
  18. Vingerhoeds, M.H.; De Wijk, R.A.; Zoet, F.D.; Nixdorf, R.R., Van Aken, G.A., How emulsion composition and structure affect sensory perception of low viscosity model emulsions, Food Hydrocolloids, 22(4) (2008), 631-646. 
  19. Dresselhuis, D.M.; Cohen Stuart, M.A.; Van Aken, G.A.; Schipper, R.G.; De Hoog, E.H.A., Fat retention at the tongue and the role of saliva: adhesion and spreading of stable versus unstable emulsions, Journal of Colloid and Interface Science, 321(1) (2008), 21-29.
  20. Vingerhoeds, M.H.; Silletti, E.; De Groot, J.; Schipper, R.G.; van Aken, G.A., Relating the effect of saliva-induced emulsion flocculation on rheological properties and adherence to the tongue surface with sensory perception, Food Hydrocolloids, 23(3) (2009), 773-785. 
  21. Silletti,E.; Vingerhoeds, M.H.; Van Aken, G.A.; Norde, W., Rheological behaviour of food emulsions mixed with saliva: effect of droplet size, oil content, salivary protein content and saliva type, Food Biophysics, (2008) 3:318–328. 2008.
  22. Sala G, Van de Velde F, Cohen Stuart MA, Van Aken GA. Oil droplet release from emulsion-filled gels in relation to sensory perception. Food Hydrocolloids 2007;21(5–6):977–85 
  23. Sala, G.  De Wijk, R.A., Van de Velde, F., Van Aken, G.A., Matrix properties affect the sensory perception of emulsion-filled gels, Food Hydrocolloids, 22(3) (2008), 353-363.
  24. Van Aken, G.A.; Vingerhoeds, M.H.; De Hoog, E.H.A., Food colloids under oral conditions, Current Opinion in Colloid & Interface Science, 12, 251-262. 2007. 
  25. Dresselhuis, D.M.; Klok, H.J.; Cohen Stuart, M.A.; De Vries, R.J.; Van Aken, G.A.; De Hoog, E.H.A., Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction, Food Biophysics 2 (2007), 158–171. 
  26. Benjamins, J.; Vingerhoeds, M.H.; Zoet, F.D.; De Hoog, E.H.A.; Van Aken, G.A., Partial Coalescence: a tool to control Sensory Perception of Emulsions, Food Hydrocolloids, 23(1) (2009), 102-115.
  27. Silletti, E.; Vingerhoeds, M.H.; Norde, W.; Van Aken, G.A., Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva, Journal of Colloid and Interface Science, 313, 485-439. 2007. 
  28. Sala, G.; Van Aken, G.A.; Cohen Stuart, M.A.; Van de Velde, F., Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels, Journal of Texture Studies, 38, 511-535. 2007. 
  29. Dresselhuis, D.M.; De Hoog, E.H.A.; Cohen-Stuart, M.A.; Van Aken, G.A., Application of oral tissue in tribological measurements in an emulsion perception context, Food Hydrocolloids, 22 (2008), 323-335. 
  30. Silletti, E., Vingerhoeds, M.H., Norde, W., van Aken, G.A., The role of electrostatics in saliva-induced flocculation, Food Hydrocolloids, 21 (2007) 596-606. 
  31. De Hoog, E.H.A., Prinz, J.F., Huntjens, L., Dresselhuis, D.M., van Aken, G.A., Lubrication of oral surfaces by food emulsions: the importance of surface characteristics, Journal of Food Science, 71 (2006).337-341. 
  32. Sala, G., De Wijk, R.A., Van De Velde, F., van Aken, G.A., Matrix properties affect the sensory perception of emulsion-filled gels, Food Hydrocolloids, 22 (2008) 353-363. 
  33. Kokini, J., van Aken, G.A., Discussion session on food emulsions and foams. Food Hydrocolloids, 20 (2006) 438–445.
  34. Hotrum, N.E., Cohen Stuart, M.A., van Vliet, T., Avino, S.F., van Aken, G.A., Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream. Colloids and Surfaces A, 260 (2005) 71–78.
  35. Vingerhoeds, M.H., Blijdenstein, T.B.J., Zoet, F.D., van Aken, G.A.,  Emulsion flocculation by saliva and mucin, Food Hydrocolloids 19 (2005), 915–922. 
  36. Blijdenstein, T.B.J., van der Linden, E., van Vliet, T., van Aken, G.A., Scaling behaviour of delayed demixing, rheology and microstructure of emulsions flocculated by depletion and bridging, Langmuir 20(6), (2004) 11321-11328.
  37. Blijdenstein, T.B.J., van Winden, J., van Vliet, T., van der Linden, E., van Aken, G.A., Serum separation and rheology of depletion- and bridging- flocculated emulsions: A comparison, Colloids and Surfaces A, 245 (2004), 41-48.
  38. Blijdenstein, T.B.J., Zoet, F.D., van Vliet, T., van der Linden, E., van Aken, G.A., Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose. Food Hydrocolloids 18(5) (2004), 857-863. 
  39. Hotrum, N.E., Cohen Stuart, M.A., van Vliet, T., van Aken, G.A., Spreading of partially crystallized oil droplets on an air/water interface, Colloids and Surfaces A  240/1-3 (2004), 83-92. 
  40. Hotrum, N.E., Cohen Stuart, M.A., van Vliet, T., van Aken, G.A., Flow and Fracture in adsorbed protein layers at the air/water interface in connection to spreading oil droplets, Langmuir 19 (2003), 10210-10216.
  41. Bouchama, F., Autin, A.J.E., van Aken, G.A., Koper, G.J.M., On the mechanism of catastrophic phase inversion in Emulsions, Colloids and Surfaces A, 231(1-3) (2003), 11-17. 
  42. Van Aken, G.A., Blijdenstein, T.B.J., Hotrum, N.E., Colloidal destabilisation mechanisms in emulsions stabilised by proteins, Current Opinion in Colloid and Interface Science 8 (2003) 371 –379.
  43. Blijdenstein, T.B.J., van Vliet, T., van der Linden, E., van Aken, G.A., Control and strength of emulsion-gels by a combination of long- and short-range interactions, Langmuir, 19, 2003, 6657-6663.
  44. Nicolas, Y., Paques, M., van den Ende, D., Dhont, J.K.G., van Polanen, R.C., Knaebel, A., Steyer, A., Munch, J.-P., Blijdenstein, T.B.J.,  van Aken, G.A., Microrheology: new methods to approach the functional properties of food, Food Hydrocolloids 17 (2003) 907–913.
  45. Nicolas, Y., Paques, M., Knaebel, A., Steyer, A., Munch, J.-P., Blijdenstein, T.B.J., van Aken, G.A., Microrheology: structural evolution under static and dynamic conditions by simultaneous analysis of confocal microscopy and diffusing wave spectroscopy, Review of Scientific Instruments, 74 (8) (2003), 3838-3844.
  46. Blijdenstein, T.B.J., van Vliet, T., van der Linden, E., van Aken, G.A., Suppression of depletion flocculation in oil in water emulsions: A kinetic effect of -lactoglobulin, Food Hydrocolloids 17 (5) (2003), 661-669. 
  47. Van Aken, G.A., Competitive adsorption of proteins and surfactants in highly concentrated emulsions: effect on coalescence mechanisms, Colloids and Surfaces A  213 (2003), 209-219. 
  48. Van Aken, G.A., van Vliet, T., Flow-induced coalescence in protein-stabilized emulsions: role of the formation of shear connections between the droplets, Langmuir 20 (2002), 7364-7370.
  49. Van Aken, G.A., Zoet, F.D., Diederen, J., Composition of thin films between emulsion droplets stabilized by protein, as measured in highly concentrated emulsions, Colloids and Surfaces B 26 (2002), 269-279. 
  50. Van Aken, G.A., Flow-induced coalescence in protein-stabilized highly concentrated emulsions, Langmuir 18 (2002), 2549-2556.
  51. Hotrum, N.E., van Vliet, T., Cohen Stuart, M., van Aken, G.A., Monitoring entering and spreading of emulsion droplets at an expanding air/water interface: a novel technique, J. Colloid Interface Sci. 247 (2002), 125-131.
  52. Van Aken, G.A., Aeration of emulsions by whipping, Colloids and Surfaces A 190 (2001) 333-354.
  53. Paques, M., Tromp, H. and van Aken, G.A., Micro-rheology, a new approach in the study of structure/function-relationships in food systems, Scanning 22 (2000) 114-115.
  54. Van Aken, G.A., and Zoet, F.D., Coalescence in highly concentrated coarse emulsions, Langmuir 16 (2000) 7131-7138.
  55. Ten Grotenhuis, E., Paques, M. and van Aken, G.A., Diffusing-Wave Spectroscopy measurements of emulsion-polysaccharide systems, J. Colloid Interface Sci. 227 (2000) 495-504.
  56. Van Aken, G.A. and Visser, K.A., Firmness and crystallization of milk fat in relation to processing conditions, J. Dairy Sci. 83 (2000) 1919-1932.
  57. Van Aken, G.A., ten Grotenhuis, E., van Langvelde, A.J. and Schenk, H., Composition and crystallization of milk fat fractions, JAOCS 76(11) (1999) 1323-1331.
  58. Ten Grotenhuis, E., van Aken, G.A., van Malssen, K.F. and Schenk, H., Polymorphism of milk fat studied by differential scanning calorimetry and real-time X-ray powder diffraction, JAOCS 76(9) (1999) 1031-1039.
  59. Caessens, P.W.J.R., Visser, S., Gruppen, H., van Aken, G.A. and Voragen, A.G.J., Emulsion and foam properties of plasmin derived -casein peptides International Dairy Journal 9 (1999) 347-351.
  60. Caessens, P.W.J.R., Gruppen, H., Visser, S., van Aken, G.A. and Voragen, A.G.J., Plasmin Hydrolysis of -casein: Foaming and Emulsifying Properties of the Fractionated Hydrolysate, J. Agric.Food Chem. 45 (8) (1997) 2935-2941.
  61. Van Aken, G.A.,  Merks, M.T.E., Adsorption of soluble proteins to dilating surfaces, Colloids and Surfaces A 114 (1996) 221-226.
  62. Govers, M.J.A.P., Termont, D.S.M.L., van Aken G.A., van der Meer, R., Characterization of the adsorption of conjugated and unconjuga¬ted bile acids to insoluble, amorphous calcium phosphate, J. Lipid Re¬search 35 (1994) 741-748.
  63. Van Aken, G.A., Merks, M.T.E., Dynamic surface proper¬ties of milk proteins, Prog. Colloid Polym. Sci. 97 (1994) 281-284.
  64. Kegel, W.K., van Aken, G.A., Bouts, M.N., Lekkerker¬ker, H.N.W., Overbeek J.Th.G., de Bruyn,  P.L., Adsorption of Sodium Dodecyl Sulfate and Cosurfactant at the Planar Cyclohexane-Brine Interface. Validity of the Saturation Adsorption Approxima¬tion and Effects of the Cosurfactant Chain Length, Langmuir 9 (1993) 252-256.
  65. Van Aken, G.A., Overbeek, J.Th.G., de Bruyn P.L., Lekkerkerker, H.N.W.. Partitioning of Salt in Winsor II Microemulsion Systems with an Anionic Surfac¬tant and the Consequences for the Phase Behavior, J. Colloid Interfa¬ce Sci. 157 (1993) 234-243.
  66. Van Aken, G.A., Lekkerkerker, H.N.W., Overbeek, J.Th.G., de Bruyn, P.L., Adsorption of monovalent ions in thin spherical and cylindrical diffuse electrical double layers, J. Phys. Chem. 94 (1990) 8468.



Publications in preparation (preliminary titles): 

  • Oosterveld, A., Bomhof, E., Zoet, F., Schipper, R., Van Aken, G.A., Effect of emulsion parameters and digestion conditions on in vitro gastric lipolysis of fat. Submitted for publication.
  • Oosterveld, A., Minekus, M., Bomhof, E., Zoet, F.D., Van Aken, G.A., Effect of inhomogeneity on triglyceride digestion of emulsions using an in vitro digestion model (Tiny TIM).
  • Oosterveld, A., Minekus, M., Bomhof, E., Zoet, F.D., Van Aken, G.A., Differences in gastric fat digestion between emulsions with different fat composition using an in vitro digestion model (Tiny TIM). 



Book Chapters


  1. Van Aken, G.A., Controlling physical principles of oral texture sensation, in: Modifying food texture, Volume 2: Sensory analysis, consumer requirements and preference, J. Chen and A. Rosenthal, Eds., Woodhead Publishing Ltd., Cambridge UK, in preparation. 
  2. Vingerhoeds, M.H., De Hoog, E.H.A., Oral processing and perception of food emulsions: the relevance for fat reduction in food. In: Designing functional foods: understanding, measuring and controlling food structure breakdown and nutrient absorption for the development of health-promoting foods, Eds. D.J. McClements, E. Decker, Woodhead Publishing Ltd., Cambridge UK, Chapter 19, pp. 481-501, 2009.
  3. Van Aken, G.A., Physical chemistry of oral processing of food emulsions with relevance to sensory perception. In: Proceeding Congres Mondeal de l'Emulsions 2006. 
  4. De Hoog, E.H.A.; Dresselhuis, D.M.; Van Aken, G.A., Behaviour of food emulsions in thin films confined between two sliding surfaces. In: Proceedings Congres Mondeal de l'Emulsions 2006. 
  5. Dresselhuis, D.M.; De Hoog, E.H.A.; Cohen Stuart, M.A.; Van Aken, G.A., Tribology as a tool to study emulsion behaviour in the mouth. In: Food Colloids 2006, Ed. E. Dickinson The Royal Society of Chemistry, Cambridge, UK, pp. 451-461, 2007. 
  6. Silletti, E.; Vingerhoeds, M.H.; Norde, W.; Van Aken, G.A., Saliva-induced emulsion flocculation: The role of droplet charge. In: Food Colloids 2006, Ed. E. Dickinson The Royal Society of Chemistry, Cambridge, UK, pp. 463-472, 2007. 
  7. Van Aken, G.A., Relating food microstructure to sensory quality. In: Understanding and controlling the microstructure of complex foods, Ed. D. J. McClements, Woodhead Publishing Limited, Abington Hall, Abington, UK, pp. 449-482 , 2006. 
  8. Van Aken, G.A., Emulsion stabilization by polysaccharides, In: Food polysaccharides and their application, A.M. Stephen, G.O. Phillips, O.A. Williams, eds., Taylor & Francis, Boca Raton, FL., pp. 521-539.
  9. Van Aken, G.A., de Hoog, E.H.A., Nixdorf, R., Zoet, F.D., Vingerhoeds, M.H., (2006), Aspects of sensory perception of food emulsions thickened by polysaccharides, In: Gums and Stabilisers for the food industry 13, Williams, P.A .and Phillips, G.O., eds., RSC special publication 303, pp. 449 - 456. 
  10. Van Aken, G.A., Vingerhoeds, M.H., De Hoog, E.H.A., Colloidal behaviour of food emulsions under oral conditions, In Food Colloids, Interactions, Microstructure and Processing, Eds. E. Dickinson, the Royal Society of Chemistry, Cambridge, 2005, pp. 356 - 366.
  11. Hotrum, N.E., Cohen Stuart, M.A., van Vliet T., van Aken, G.A., Proposing a relationship between the Spreading Coefficient and the Whipping Time of Cream. In Food Colloids, Interactions, Microstructure and Processing, Eds. E. Dickinson, the Royal Society of Chemistry, Cambridge, 2005, pp. 317 - 325. 
  12. Van Aken, G.A., Coalescence mechanisms in protein-stabilized emulsions, Chapter 8 in Food Emulsions, fourth edition, revised and expanded,  S.E. Friberg, K. Larsson, J. Sjöblom, Eds., Marcel Dekker, New York, 2004, pp. 299-325.
  13. Blijdenstein, T.B.J., Nicolas, Y., van der Linden, E., van Vliet, T., Paques, M., van Aken, G.A., Knaebel, A., Munch, J.P., Monitoring the structure of flocculated emulsions under shear by DWS and CSLM, Proceedings of the 3rd International Symposium on Food Rheology and Structure, ETH Zürich, (2003), 343-346.
  14. Hotrum, N.E., Cohen Stuart, M.A., van Vliet, T., van Aken, G.A., Insertion and spreading of emulsion droplets at the air/water interface: relevance to aerated food systems, Proceedings of CME-Emulsions, 24-27 Sept. 2002, Lyon, France.
  15. Van Aken, G.A., Reduction of flow-induced coalescence in highly concentrated protein-stabilized emulsions by surfactants, Proceedings of CME-Emulsions, 24-27 Sept. 2002, Lyon, France.
  16. Hotrum, N.E., Cohen Stuart, M.A., van Vliet, T., van Aken, G.A., Entering and spreading of protein stabilized emulsion droplets at the expanding air/water interface, in Food Colloids, Biopolymers and Materials, Eds. E. Dickinson and T. van Vliet, the Royal Society of Chemistry, Cambridge, 2003, pp. 192 - 199. 
  17. Van Vliet, T., van Aken, G.A., Bos, M.A., Martin, A.H., Failure behaviour of adsorbed protein layers, consequences for emulsion and foam stability, in Food Colloids, Biopolymers and Materials, Eds. E. Dickinson and T. van Vliet, the Royal Society of Chemistry, Cambridge, 2003, pp. 176 - 191. 
  18. Blijdenstein, T.B.J., van der Linden, E., van Vliet, T., van Aken, G.A., Depletion Flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations, in proceedings Gums and stabilizers for the food industry, 11th edition, Wrexham, 2002, Royal Society of Chemistry, Cambridge, UK, pp. 256-262.
  19. Van Aken, G.A., van Vliet, T., Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions in Food Colloids: Fundamentals of Formulation, eds. E. Dickinson and R. Miller, the Royal Society of Chemistry, Cambridge, 2001, pp. 125-132.  



Conference lectures


By invitation: 

  1. Van Aken, G.A., Complexity of structure-sensory relations: the science and its application, Food Structure and Functionality Forum symposium, From molecules to functionality, March 30-April 2, 2014, Amsterdam, the Netherlands.  
  2. Van Aken, G.A., Oral processing in relation to perception of liquid and semi-solid food systems, Science and Technology of Food Emulsions, 21-22 June 2012, London, UK.
  3. Van Aken, G.A., Sensory management, EFFoST Annual Meeting 2011, Process-Structure-Function Relationships. 9 -11 November 2011, Berlin, Germany.
  4. Van Aken, G.A., Modelling textural perception by the tongue; implications for designing a smooth and creamy mouthfeel of liquids and soft solids, International Conference on Food Oral Processing- Physics, Physiology, and Psychology of Eating, 5th - 7th July 2010, Leeds, UK
  5. Van Aken, G.A., Gastro-intestinal behaviour of dispersed fat: The way surface and composition affects digestion and physiological response, IDF Symposium on Microstructure of Dairy Products, 9 - 11 June 2010, Tromsø, Norway
  6. Van Aken, G.A., A physical basis for the role of emulsion droplets on the sensory perception of compound food materials, Delivery of Functionality in Complex Food Systems: Physically-Inspired Approaches From Nanoscale To Microscale, 8-10 October 2007, Amherst, Massachusetts, USA
  7. Van Aken, G.A., The role of oral processing of food emulsions in sensory perception, 1st Unilever International Conference on Multi-scale Structures and Dynamics of Complex Systems, 29-31st August 2007, Beijing, China
  8. Van Aken, G.A.,Gedrag van emulsies in de mond. Facts about fat; genootschap ter bevordering van melkkunde, 18-05-2004, Wageningen, The Netherlands.
  9. Van Aken, G.A., The texture of milk fat in relation to crystallization and processing, The influence of fat composition on functionality, processing and nutritional value, 9-10 March 2004, Gothenburg, Sweden.
  10. Blijdenstein, T.B.J.; Van Vliet, T.; Van der Linden, E.; Van Aken, G.A., Microrheological characterisation of emulsion gels formed by a depletion or a bridging mechanism. 09-10-2003, KNCV meeting, Noordwijk, The Netherlands.
  11. Van Aken, G.A.; Blijdenstein, T.B.J., Polysaccharides as thickeners in food emulsions and their interactions with other components. New Developments in the Formulation of Dispersions, 29-09-2003 - 01-10-2003, Manchester, UK. 



By submission

  1. Alvarez-Sabatel, S., van Aken, G., de Hoog, E., Arboleya, J.-C., Martínez de Marañón, I., Structure breakdown of inulin-water gels produced by (ultra) high pressure homogenization under mouth like conditions, 15th Food Colloids Conference, April 13-16, 2014, Karlsruhe, Germany.  
  2. Van Aken, G.A., In silico modelling of digestion, 3rd International Conference on Food Digestion, Wageningen, The Netherlands, 11-13 March 2014.
  3. Van Aken, G.A., Oosterveld, A., Reducing caloric intake by food formulation, 1st International Conference on Food Digestion, 19-21 March 2012, Cesena, Italy.
  4. Van Aken, G.A., How Fat Composition and Formulation affect Absorption and Food Intake. Which way to go? 9th Euro Fed Lipid Congress, 18-21 September 2011, Rotterdam, The Netherlands.
  5. Van Aken, G.A., Relating food emulsion structure and composition to the way it is processed by in the GI tract and physiological responses. What are the opportunities? 3rd symposium on Delivery of functionality in complex food systems, 18 - 21 October 2009, Wageningen, The Netherlands
  6. Van Aken, G.A., De Hoog, E.H.A., Dresselhuis, D.M., Vingerhoeds, M.H., Influence of oral processing on fat perception of food emulsions, AOCS, May 2008, Seattle, USA
  7. Van Vliet, T.,  Van Aken, G.A., De Jongh, H.H.,  Hamer, R.J., Colloidal Aspects of Sensory Perception, Food Colloids, 9 April 2008, le Mans, France. 
  8. Van Aken, G.A., Janssen, A.M., Manipulation of food microstructures to control in-mouth processes related to mouthfeel, 7th Pangborn Sensory Science Symposium, 12 – 16 August 2007, Minneapolis, USA.
  9. Van Aken, G.A., Sensory perception of emulsions, Gums and Stabilisers, June 19,  2007, Wrexham, UK.  
  10. Van Aken, G.A., Physical chemistry of oral processing of food emulsions with relevance to sensory perception. World Congress on emulsions, 03-10-2006 - 06-10-2006, Lyon, France.
  11. De Hoog, E.H.A., Dresselhuis, D.M., Van Aken, G.A., Behaviour of food emulsions in thin films confined between two sliding surfaces, Congres Mondeal de l'Emulsions 2006, 3-6-Oct 2006, Lyon, France. 
  12. Minor, M., Van Beusekom, M.H., Van Aken, G.A., Zoet, F.D., Timmerman, E., Vingerhoeds, M.H., Relating oral processing to in-mouth perception of foam, Bubbles in Food 2: Novelty, Health and Luxury, Windermere, UK, 11-09-2006 - 13-09-2006. 
  13. Dresselhuis, D.M., De Hoog, E.H.A., Van Aken, G.A., Emulsion behaviour in the mouth studied with tribology. World Congress on emulsions, 03-10-2006 - 06-10-2006, Lyon, France.
  14. Van Aken, G.A., De Hoog, E.H.A., Nixdorf, R., Zoet, F.D., Vingerhoeds, M.H., Aspects of sensory perception of food emulsions thickened by polysaccharides. Gums and Stabilisers for the Food Industry - New Opportunities for Hydrocolloids, 20-06-2005 - 24-06-2005, Wrexham, UK
  15. Silletti, E., Vingerhoeds, M.H., Norde, W., Van Aken, G.A., Interaction between saliva and emulsions. Biopharmacy day, 20-05-2005, Ghent, Belgium
  16. Vingerhoeds, M.H., Silletti, E., Zoet, F.D., Van Aken, G.A., Saliva affects emulsion texture. Conference on Food Structure and Food Quality, 03-10-2004 - 07-10-2004, Cork, Ireland.
  17. Van Aken, G.A., Vingerhoeds, M.H., De Hoog, E.H.A., Physical chemical aspects of emulsion behavior under oral conditions.18th Conference of the European Colloid and Interface Society, 19-09-2004 - 24-09-2004, Almeria, Spain.
  18. Silletti, E., Vingerhoeds, M.H., Norde, W., Van Aken, G.A., Saliva-induced emulsion flocculation: The role of droplet charge. Food Colloids 2006: Self-Assembly and Material Science, 23-04-2006 - 26-04-2006, Montreux, Switzerland. 
  19. Dresselhuis, D. M., De Hoog, E. H. A., Cohen Stuart, M. A., Van Aken, G.A., Tribology as a tool to study emulsion behaviour in the mouth, Food Colloids 2006: Self-Assembly and Material Science, 23-04-2006 - 26-04-2006, Montreux, Switzerland.
  20. Van Aken, G.A., Vingerhoeds, M.H., De Hoog, E.H.A., Colloidal behaviour of food emulsions under oral conditions. Food Colloids 2004, Harrogate, United Kingdom, 18-04-2004 - 21-04-2004, Harrogate, UK.
  21. Van Aken, G.A., De Hoog, E.H.A., Nixdorf, R., Zoet, F.D., Vingerhoeds, M.H., Aspects of sensory perception of food emulsions thickened by polysaccharides, Gums and Stabilisers for the Food Industry - New Opportunities for Hydrocolloids, 20-24 June, 2005, Wrexham, UK.
  22. Hotrum, N.E., Van Vliet, T., Cohen Stuart, M.A., Van Aken, G.A., Entering and spreading of emulsion droplets at the air/water interface in relation to aerated emulsions. Food Colloids 2004, Interactions, Microstructure and Processing, 18-04-2004 - 21-04-2004, Harrogate, United Kingdom
  23. Blijdenstein, T.B.J., van Vliet, T., van der Linden, E., van Aken, G.A., Microrheological characterisation of emulsion gels formed by a depletion or a bridging mechanism. Juelich Soft Matter Days 2003, 11/18/2003 - 11/21/2003. 
  24. Blijdenstein, T.B.J., Nicolas, Y., Van der Linden, E., Van Vliet, T., Paques, M., Van Aken, G.A., Knaebel, A., Munch, J.P., Monitoring the structure of flocculated emulsions under shear by DWS and CSLM. International Symposium on Food Rheology and Structure, 09-02-2003 - 13-02-2003, Zurich, Switzerland.
  25. Hotrum, N.E., Van Aken, G.A., Entering and spreading of emulsion droplets at the air/water interface: influence of mechanical properties of protein films. Macroscopic Physical Chemistry, 11-11-2002 - 12-11-2002, Schiermonnikoog, the Netherlands. 
  26. Hotrum, N.E., Van Aken, G.A., Cohen Stuart, M.A., van Vliet, T., Entering and spreading of protein stabilised emulsion droplets at the expanding air/water interface. Food Colloids, Biopolymers & Materials, 14-04-2002 - 17-04-2002, Wageningen, The Netherlands.
  27. Van Aken, G.A., Coalescence in highly concentrated protein-stabilized emulsions, 92nd AOCS Annual Meeting & Expo, Minneapolis, Minnesota, May 13-16, 2001.
  28. Van Aken, G.A., Proteins as emulsion stabilisers. KNCV meeting, May 12, 2000, Eindhoven, The Netherlands.
  29. Van Aken, G.A., Van Vliet, T., Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions. 8th Food conference organized by the RSC: Food Colloids 2000, April 3-5, 2000, Potsdam, Germany.
  30. Van Aken, G.A., Merks, M.T.E., Dynamic surface properties of milk proteins: adsorption to dilating surfaces and stress relaxation curves. 6th Food conference organised by the RSC: Food Colloids, proteins, lipids and polysaccharides, April 24-26, 1996, Ystad, Sweden. 
  31. Van Aken, G.A., Merks, M.T.E., Adsorption of soluble proteins to dilating surfaces. Industrial Proteins: modification for new applications, December 4-5, 1995, Noordwijkerhout, The Netherlands.
  32. Van Aken, G.A., Dynamic surface properties of milk proteins, Human Capital and Mobility Network meeting: Dynamic properties of adsorbed layers at liquid interfaces, November 22-24, 1994, Wageningen, The Netherlands.
  33. Van Aken, G.A., A phenomenological model for the dynamic interfacial behaviour of adsorbed protein layers. Human Capital and Mobility Network meeting: Dynamic properties of adsorbed layers at liquid interfaces, March 28-30, 1994, Berlin, Germany.
  34. Van Aken, G.A., A phenomenological model for the dynamic interfacial behaviour of adsorbed protein layers. 5th Food conference organised by the RSC: Food Macromolecules and Colloids, March 23-25, 1994, ENSBANA, Dijon, France. 
  35. Van Aken, G.A., Dynamic surface properties of milk proteins. SON collaboration for protein research, December 9-10, 1993, Lunteren, The Netherlands.
  36. Van Aken, G.A., Dynamic surface properties of milk proteins. R.S.C.-meeting: Molecular Forces and Biological Organization, September 16-17, 1993, Bristol, England.
  37. Van Aken, G.A., Trypsin-catalyzed hydrolysis of -casein adsorbed at polystyrene/water and silica/water interfaces. ICODRL meeting: Structure and Stability of Casein Micelles, September 8-9, 1993, Ayr, Scotland.
  38. Van Aken, G.A., Dynamic interfacial tensiometry as a tool for the characterisation of milk proteins and peptides. XII ECIC conference, June 28 - July 2, 1992, Lund, Sweden.
  39. Van Aken, G.A., Merks, M.T.E., Dynamic interfacial tensiometry as a tool for the characterization of milk proteins and peptides. 4th Food conference organised by the RSC: Food Colloids and Polymers: Stability and Mechanical Properties, April 8-10, 1992, Lunteren, The Netherlands.


Course and symposium lectures 


  1. Van Aken, G.A., Sensory perception of food structures: connecting material science to oral processing and receptor sensitivity, FOM Bio(-Related) Materials, Scientific day 2012, 10 May 2012, Utrecht. 
  2. Van Aken, G.A., How fat composition and formulation affect absorption and mediate food intake. Which way to go? A NIZO training initiative: Functionality of plant and dairy fats in foods, 17-18 March 2011, Ede.
  3. Arte television broadcast in 2006: Demonstration of research lines and new developments in perception and food structure, Broadcast as ‘Food in the 2050’ Gruppe 2 production.
  4. Van Aken, G.A., How diffusion, flow and gel properties can be measured in-line: Diffusive Wave Spectroscopy as a non-invasive instrument in cheese production. NWDK bijeenkomst  - Thema’s: Beeldanalyse & Rheologie, 03-11-2005 - 03-11-2005, Delft, The Netherlands
  5. Dresselhuis, D.M., Van Aken, G.A., Cohen Stuart, M.A., De Hoog, E.H.A., How can we study the fate of emulsions in the oral cavity? Visit of PhD-students of the ‘Physical Chemistry and Colloid Science’ group of the WUR to BASF, 01-03-2005, Ludwigshafen, Germany.
  6. Van Aken, G.A., DWS, rheo-optics, microrheology and CSLM, Arla Foods, 08-03-2004, Aarhus, Denmark.
  7. Van Aken, G.A.; Emulsion Stability,  VLAG “2nd International Advanced Course on Industrial Proteins” on Industrial Proteins, 3-7 November 2003. 
  8. Van Aken, G.A.; Adsorption of Proteins at Fluid Interface,  VLAG “2nd International Advanced Course on Industrial Proteins” on Industrial Proteins, 3-7 November 2003. 


List of scientific research grants


  1. Project grant for the 3-year TIFN project:  “Structuring flexibility for low fat and liquid fat products”.
  2. Project grant for the 4-year TIFN project: “Engineered sensory and dietary functionality of dispersed fat”.
  3. Project grant for the 4-year WCFS project “Engineered Textures of Emulsions and Foams”.
  4. Project grant for the 4-year WCFS project “Stability of Emulsions and Foams” together with Ton van Vliet. 
  5. Human Capital and Mobility network on protein adsorption “Dynamic surface properties of adsorbed layers” (headed by Prof. Dr. Reinhard Miller, Max Planck Institute, Golm, Germany). 
  6. Funding by the Innovative Research Programme (IOP) on Industrial Proteins, in collaboration with Prof. Dr. Albert Prins and Prof. Dr. Pieter Walstra of Wageningen University. 


Patents (published)

  1. WO/2007/004882 THICKENED EMULSIONS AND METHOD FOR THE PREPARATION THEREOF, Inventors: BENJAMINS, Jan (NL); ZOET, Franklin Delano (NL); VAN AKEN, George Alexander (NL).
  2. WO/2008/010709 AMYLASE-INDUCED SENSORY EFFECT OF LOW FAT EMULSIONS COMPRISING HYDROPHOBIZED STARCH AS EMULSIFIER,  Inventors: VAN AKEN, George, Alexander (NL); ZOET, Franklin, Delano (NL), MINOR, Marcel (NL).