Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Anja E.M. Janssen"'
Autor:
Oscar M. Elizondo Sada, Isa S.A. Hiemstra, Nattawan Chorhirankul, Michel Eppink, Rene H. Wijffels, Anja E.M. Janssen, Antoinette Kazbar
Publikováno v:
Biotechnology Reports, Vol 43, Iss , Pp e00849- (2024)
Deep eutectic solvents (DES) are green alternatives for conventional solvents. They have gained attention for their potential to extract valuable compounds from biomass, such as seaweed. In this framework, a case study was developed to assess the fea
Externí odkaz:
https://doaj.org/article/4d081ff9a9fd446db743c153d1f5e2df
Publikováno v:
Food Hydrocolloids, 141
Food Hydrocolloids 141 (2023)
Food Hydrocolloids 141 (2023)
Food structure affects the breakdown kinetics of food. This has been extensively studied via in vitro digestion models. However, these in vitro findings need to be verified in vivo. Previously, we found that MRI parameters (T1 and T2 relaxation times
Publikováno v:
Food and Function, 12(10), 4570-4581
Food and Function 12 (2021) 10
Food and Function 12 (2021) 10
Enzyme-catalysed hydrolysis is important in protein digestion. Protein hydrolysis is initiated by pepsin at low pH in the stomach. However, pepsin action and acidification happen simultaneously to gastric emptying, especially for liquid meals. Theref
Publikováno v:
Food Chemistry, 387
Food Chemistry 387 (2022)
Food Chemistry 387 (2022)
We report on the effect of processing, particularly heating, on the digestion dynamics of pea proteins using the standardised semi-dynamic in vitro digestion method. Fractions with native proteins were obtained by mild aqueous fractionation of pea fl
Autor:
Andrea Rivera del Rio, Nikkie van der Wielen, Walter J.J. Gerrits, Remko M. Boom, Anja E.M. Janssen
Publikováno v:
Food Research International 157 (2022)
Food Research International, 157
Food Research International, 157
We present a dynamic, semi-mechanistic, compartmental protein digestion model to study the kinetics of protein digestion. The digestive system is described as a series of eight compartments: one for the stomach, one for the duodenum, two for the jeju
Autor:
A. Schultze-Jena, Anja E.M. Janssen, R.C. Vroon, A. van der Padt, P.J.Th. Bussmann, M.A. Boon
Publikováno v:
Journal of Separation Science
Journal of Separation Science 43 (2020) 7
Journal of Separation Science, 43(7), 1256-1264
Journal of Separation Science 43 (2020) 7
Journal of Separation Science, 43(7), 1256-1264
Process streams of agro‐food industries are often large and viscous. In order to fractionate such a stream the viscosity can be reduced by either a high temperature or dilution, the former is not an option in case of temperature sensitive component
Publikováno v:
Current Research in Food Science, 2, 45-60
Current Research in Food Science
Current Research in Food Science, Vol 2, Iss, Pp 45-60 (2020)
Current Research in Food Science 2 (2020)
Current Research in Food Science
Current Research in Food Science, Vol 2, Iss, Pp 45-60 (2020)
Current Research in Food Science 2 (2020)
In this paper, we present the rich physics and chemistry of the gastric digestion of protein gels. Knowledge of this matter is important for the development of sustainable protein foods that are based on novel proteins sources like plant proteins or
Autor:
Tara Grauwet, Sébastien Marze, George van Aken, Steven Le Feunteun, Anja E.M. Janssen, Pierre Sylvain Mirade, S.H.E. Verkempinck, Juliane Floury, Jason Sicard, Anton Pluschke, Alain Kondjoyan
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870-883. ⟨10.1016/j.tifs.2021.08.030⟩
Trends in Food Science and Technology 116 (2021)
Trends in Food Science and Technology, 116, 870-883
International audience; Background: In vitro digestion methods are widely used to investigate the effect of food properties on the hydrolysis of the main macronutrients: starch, lipid and protein. The growing quantity of experimental data calls for s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e58beffea2be88a693c6922a8d0da4
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf
https://hal.inrae.fr/hal-03348081v2/file/Accepted_manuscript_Le_Feunteun_Trends_2021.pdf
Publikováno v:
Journal of Membrane Science, 580, 161-176
Journal of Membrane Science 580 (2019)
Journal of Membrane Science 580 (2019)
The effects of high concentration in the fine ultrafiltration of a solution of oligosaccharides were investigated both experimentally and using a mass transfer model based on the Maxwell-Stefan equations. At high concentrations, negative retentions w
Publikováno v:
Journal of Membrane Science, 578, 111-125
Journal of Membrane Science 578 (2019)
Journal of Membrane Science 578 (2019)
Despite the vast number of studies on the understanding and estimation of the permeate flux in ultrafiltration, most of them base their estimations on either one or another mechanism, without pointing out a clear ‘bridge’ between them. The aim of