Ruth Cardinaels
Ruth Cardinaels
Associate Professor, Dept. Chem. Eng. KU Leuven, Dept. Mech. Eng. TU Eindhoven
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Dielectric properties of modified graphene oxide filled polyurethane nanocomposites and its correlation with rheology
KK Sadasivuni, D Ponnamma, B Kumar, M Strankowski, R Cardinaels, ...
Composites Science and Technology 104, 18-25, 2014
Effect of de-methylesterification on network development and nature of Ca2+-pectin gels: Towards understanding structure–function relations of pectin
DE Ngouémazong, FF Tengweh, I Fraeye, T Duvetter, R Cardinaels, ...
Food Hydrocolloids 26 (1), 89-98, 2012
Review on morphology development of immiscible blends in confined shear flow
P Van Puyvelde, A Vananroye, R Cardinaels, P Moldenaers
Polymer 49 (25), 5363-5372, 2008
Morphology development in immiscible polymer blends
R Cardinaels, P Moldenaers
Polymer Morphology: Priciples, Characterization and Properties; Guo, Q., Ed …, 2016
A review on the relationships between processing, food structure, and rheological properties of plant‐tissue‐based food suspensions
KRN Moelants, R Cardinaels, S Van Buggenhout, AM Van Loey, ...
Comprehensive Reviews in Food Science and Food Safety 13 (3), 241-260, 2014
Stiffness of Ca2+-pectin gels: combined effects of degree and pattern of methylesterification for various Ca2+ concentrations
DE Ngouémazong, RP Jolie, R Cardinaels, I Fraeye, A Van Loey, ...
Carbohydrate Research 348, 69-76, 2012
Effect of confinement on droplet coalescence in shear flow
D Chen, R Cardinaels, P Moldenaers
Langmuir 25 (22), 12885-12893, 2009
Evaluation and comparison of routes to obtain pressure coefficients from high-pressure capillary rheometry data
R Cardinaels, P Van Puyvelde, P Moldenaers
Rheologica acta 46 (4), 495-505, 2007
Relation between particle properties and rheological characteristics of carrot-derived suspensions
K Moelants, R Cardinaels, RP Jolie, TAJ Verrijssen, S Van Buggenhout, ...
Food and Bioprocess Technology 6 (5), 1127-1143, 2013
The effects of process-induced pectin changes on the viscosity of carrot and tomato sera
K Moelants, RP Jolie, SKJ Palmers, R Cardinaels, S Christiaens, ...
Food and Bioprocess Technology 6 (10), 2870-2883, 2013
Effect of debranching on the rheological properties of Ca2+–pectin gels
DE Ngouémazong, G Kabuye, I Fraeye, R Cardinaels, A Van Loey, ...
Food Hydrocolloids 26 (1), 44-53, 2012
Influence of viscoelasticity on drop deformation and orientation in shear flow. Part 2: Dynamics
K Verhulst, R Cardinaels, P Moldenaers, S Afkhami, Y Renardy
Journal of non-newtonian fluid mechanics 156 (1-2), 44-57, 2009
Effect of the GO reduction method on the dielectric properties, electrical conductivity and crystalline behavior of PEO/rGO nanocomposites
A Malas, A Bharati, O Verkinderen, B Goderis, P Moldenaers, ...
Polymers 9 (11), 613, 2017
Influence of viscoelasticity on drop deformation and orientation in shear flow: Part 1. Stationary states
K Verhulst, R Cardinaels, P Moldenaers, Y Renardy, S Afkhami
Journal of non-newtonian fluid mechanics 156 (1-2), 29-43, 2009
Rheology of concentrated tomato-derived suspensions: effects of particle characteristics
K Moelants, R Cardinaels, RP Jolie, TAJ Verrijssen, S Van Buggenhout, ...
Food and Bioprocess Technology 7 (1), 248-264, 2014
Effect of compression on the molecular arrangement of itraconazole–soluplus solid dispersions: Induction of liquid crystals or exacerbation of phase separation?
A Singh, A Bharati, P Frederiks, O Verkinderen, B Goderis, R Cardinaels, ...
Molecular pharmaceutics 13 (6), 1879-1893, 2016
A continuous roll-pulling approach for the fabrication of magnetic artificial cilia with microfluidic pumping capability
Y Wang, J den Toonder, R Cardinaels, P Anderson
Lab on a Chip 16 (12), 2277-2286, 2016
Characterization of ultraviolet-cured methacrylate networks: from photopolymerization to ultimate mechanical properties
R Anastasio, W Peerbooms, R Cardinaels, LCA Van Breemen
Macromolecules 52 (23), 9220-9231, 2019
Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction
KLDD Willemsen, A Panozzo, K Moelants, SJJ Debon, C Desmet, ...
Food Hydrocolloids 72, 358-371, 2017
The impact of water content and mixing time on the linear and non-linear rheology of wheat flour dough
M Meerts, R Cardinaels, F Oosterlinck, CM Courtin, P Moldenaers
Food Biophysics 12 (2), 151-163, 2017
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