Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Arjen Bot"'
Publikováno v:
ACS Omega, Vol 9, Iss 21, Pp 22677-22690 (2024)
Externí odkaz:
https://doaj.org/article/e549aa623cdd41448a39f36e1e3668e7
Autor:
Arjen Bot, Paul Venema
Publikováno v:
ACS Omega, Vol 8, Iss 31, Pp 28387-28408 (2023)
Externí odkaz:
https://doaj.org/article/2e2db6d2bb3742baabc010b5a13aea16
Publikováno v:
Frontiers in Soft Matter, Vol 3 (2024)
In this article, we study the phase behavior of two polydisperse hydrocolloids: dextran and polyethylene oxide. We combine the data on the experimental osmometric virial coefficients of the pure components with the experimental critical point of thei
Externí odkaz:
https://doaj.org/article/97c16340b9af4034b3a06673047b7c37
Publikováno v:
ACS Omega, Vol 6, Iss 11, Pp 7862-7878 (2021)
Externí odkaz:
https://doaj.org/article/52acd783c0524d5cb1297f4ff58752ff
Publikováno v:
ACS Omega, Vol 6, Iss 30, Pp 20086-20087 (2021)
Externí odkaz:
https://doaj.org/article/ae8a39b3d4454c94836c0e125df74b69
Autor:
Andrew B. Matheson, Georgios Dalkas, Gareth O. Lloyd, Aaliyah Hart, Arjen Bot, Ruud den Adel, Vasileios Koutsos, Paul S. Clegg, Stephen R. Euston
Publikováno v:
Matheson, A B, Dalkas, G, Lloyd, G O, Hart, A, Bot, A, den Adel, R, Koutsos, V, Clegg, P S & Euston, S R 2022, ' Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ-oryzanol blends ', Journal of the American Oil Chemists' Society, vol. 99, no. 11, pp. 943-950 . https://doi.org/10.1002/aocs.12624
JAOCS, Journal of the American Oil Chemists' Society 99 (2022) 11
JAOCS, Journal of the American Oil Chemists' Society, 99(11), 943-950
JAOCS, Journal of the American Oil Chemists' Society 99 (2022) 11
JAOCS, Journal of the American Oil Chemists' Society, 99(11), 943-950
Oleogels based on sterols such as β-sitosterol blended with the sterol ester γ-oryzanol are a very interesting class of systems, but there are aspects of their formation and structure that remain elusive. It has previously been shown that a methyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca9d2be47683e55305668e86db4a9ff5
https://www.pure.ed.ac.uk/ws/files/289282690/Exploring_how_changes_to_the_steroidal_core_alter_oleogelation_capability_in_sterol_oryzanol_blends_ACCEPTED.pdf
https://www.pure.ed.ac.uk/ws/files/289282690/Exploring_how_changes_to_the_steroidal_core_alter_oleogelation_capability_in_sterol_oryzanol_blends_ACCEPTED.pdf
Publikováno v:
Food Biophysics 16 (2021) 1
Food Biophysics, 16(1), 109-118
Food Biophysics, 16(1), 109-118
The present study investigates the effect of oil type on the formation, morphology and mechanical properties of phytosterol-based organogels. The formation of organogels can be satisfactorily predicted with a criterion based on Hansen Solubility Para
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5b584a637df12d3324460e4efe29388
https://doi.org/10.1007/s11483-020-09654-8
https://doi.org/10.1007/s11483-020-09654-8
Autor:
Puneet Mishra, Mark van Dijk, Christian Wintermeyer, Christopher Sabater, Arjen Bot, Theo Verkleij, Jan Broeze
Publikováno v:
Infrared Physics and Technology, 123
Infrared Physics and Technology 123 (2022)
Infrared Physics and Technology 123 (2022)
A novel use of near-infrared (NIR) spectroscopy and chemometrics is presented for non-invasive prediction of droplet-size of mayonnaise. Both at-line and inline monitoring capabilities were explored. At first during the offline experimentation, two d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e126daee0944e79cef436b7375defb32
https://research.wur.nl/en/publications/at-line-and-inline-prediction-of-droplet-size-in-mayonnaise-with-
https://research.wur.nl/en/publications/at-line-and-inline-prediction-of-droplet-size-in-mayonnaise-with-
Publikováno v:
Food Hydrocolloids, 126
Food Hydrocolloids 126 (2022)
Food Hydrocolloids 126 (2022)
A method is introduced to extract virial coefficients from phase diagrams. Previous work demonstrated that the critical point of a phase diagram (two parameters) of a binary polymer mixture provides too little information to allow a full description
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d57816ab595eeb99e242a1684464ca0c
https://doi.org/10.1016/j.foodhyd.2021.107473
https://doi.org/10.1016/j.foodhyd.2021.107473
Publikováno v:
Food Hydrocolloids. 112:106324
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37f026162281341a37ebfc19da73a51c
https://doi.org/10.1016/j.foodhyd.2020.106324
https://doi.org/10.1016/j.foodhyd.2020.106324