Výsledky vyhledávání - "A. A. C. M. Oudhuis"

GtfC Enzyme of

Autor: Evelien M, Te Poele, Stevan E, van der Hoek, Anastasia C, Chatziioannou, Gerrit J, Gerwig, Wouter J, Duisterwinkel, Lizette A A C M, Oudhuis, Joana, Gangoiti, Lubbert, Dijkhuizen, Hans, Leemhuis

Publikováno v: Journal of agricultural and food chemistry. 69(34)

Starch-acting α-glucanotransferase enzymes are of great interest for applications in the food industry. In previous work, we have characterized various 4,6- and 4,3-α-glucanotransferases of the glycosyl hydrolase (GH) family 70 (subfamily GtfB), sy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::bd21bac8db9d15606edfad456d39aa2c
https://pubmed.ncbi.nlm.nih.gov/34427087

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The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

Autor: Harold J. Helmens, Cor Kistemaker, Lizette A. A. C. M. Oudhuis, Katleen J. R. Vallons

Publikováno v: Annals of Rehabilitation Medicine

Objective To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener. Methods Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artific

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e165963dc8dd842e088a0788718d18
http://europepmc.org/articles/PMC4654084

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Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Autor: Katleen J. R. Vallons, A. A. C. M. Oudhuis, Harold J. Helmens

Publikováno v: International Journal of Language & Communication Disorders. 50:165-175

Background Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d780f74be371c13e17f52bb7ef491870
https://doi.org/10.1111/1460-6984.12120

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The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase

Autor: Rob J. Hamer, Salomeh Ahmadiabhari, Albert J. J. Woortman, Katja Loos, A. A. C. M. Oudhuis

Publikováno v: Carbohydrate Polymers, 97(2), 436-440
Carbohydrate Polymers 97 (2013) 2
Carbohydrate Polymers, 2, 97, 436-440
Carbohydrate Polymers, 97(2), 436-440. ELSEVIER SCI LTD

This study was aimed to assess the role of lysophosphatidylcholine (LPC) in the development of slowly digestible starch (SOS). The influence of LPC, on the enzymatic degradation of diluted 9% wheat starch suspensions (w/w) was investigated, using an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45717756979f8108a936468c8b29d904
https://doi.org/10.1016/j.carbpol.2013.04.095

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Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

Autor: Albert J. J. Woortman, Peter A. M. Steeneken, A. A. C. M. Oudhuis

Publikováno v: Food Hydrocolloids. 25:410-418

The thickening functionality of four acetylated di-starch adipates with variations in starch source and amylose and adipate contents was evaluated in a simplified small-scale model sauce system at fourteen processing conditions with variations in tem

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::684fa82c113252ca0f6b29f60530845e
https://doi.org/10.1016/j.foodhyd.2010.07.009

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The effect of temperature and time on the formation of amylose–lysophosphatidylcholine inclusion complexes

Autor: Salomeh Ahmadiabhari, A. A. C. M. Oudhuis, Rob J. Hamer, Albert J. J. Woortman, Katja Loos

Publikováno v: Starch-Stärke 66 (2014) 3-4
Starch-Stärke, 66(3-4), 251-259
Starch/Staerke, 3-4, 66, 251-259
Starch-Starke, 66(3-4), 251-259. WILEY-V C H VERLAG GMBH

The formation of amylose inclusion complexes could help to decrease the susceptibility of starch granules against amylase digestion. We studied the formation of amyloselysophosphatidylcholine (LPC) inclusion complexes at temperatures at and below the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff98a4deedf9154e2bbea3cecc295675
https://research.wur.nl/en/publications/the-effect-of-temperature-and-time-on-the-formation-of-amyloselys

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Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia

Autor: Katleen J R, Vallons, Harold J, Helmens, A A C M, Oudhuis

Publikováno v: International journal of languagecommunication disorders. 50(2)

Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resistant to sa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6655e69d47b328fe534faa6b25e80fc2
https://pubmed.ncbi.nlm.nih.gov/25298105

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Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions

Autor: Rob J. Hamer, Katja Loos, A. A. C. M. Oudhuis, Albert J. J. Woortman, Salomeh Ahmadiabhari

Publikováno v: Carbohydrate Polymers 93 (2013) 1
Carbohydrate Polymers, 93(1), 224-231. ELSEVIER SCI LTD
Carbohydrate Polymers, 93(1), 224-231
Carbohydrate Polymers, 1, 93, 224-231

Starch is an omnipresent constituent which is used for its nutritional and structuring properties. Recently concerns have been raised since starch is a source of readily available glucose which is tightly correlated with diabetes type II and obesity.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8028bce79980e126f33ec4db90bbb8c
https://research.wur.nl/en/publications/influence-of-lysophosphatidylcholine-on-the-gelation-of-diluted-w

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