Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Arjen Sein"'
Publikováno v:
Molecules, Vol 27, Iss 18, p 5855 (2022)
Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on
Externí odkaz:
https://doaj.org/article/e027b52c376d42bd99e360e57e4157d6
Autor:
John P. M. van Duynhoven, E. Velichko, Wim G. Bouwman, Tim Rietkerk, Tatiana Nikolaeva, Henk Van As, Robert M. Dalgliesh, Arjen Sein, Bei Tian
Publikováno v:
Food chemistry 311, 126017-(2020). doi:10.1016/j.foodchem.2019.126017
Food Chemistry, 311
Food Chemistry 311 (2020)
Food Chemistry, 311
Food Chemistry 311 (2020)
Food chemistry 311, 126017 - (2020). doi:10.1016/j.foodchem.2019.126017
Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concent
Phospholipid gum mesostructures formed in crude soybean oil after water degumming (WD) and enzymatic degumming (ED) were studied at a range of phospholipid and water concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::280039a07c0cca0ab01fe3905b44176d
https://bib-pubdb1.desy.de/record/442860
https://bib-pubdb1.desy.de/record/442860
Publikováno v:
Industrial Enzyme Applications
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1264d3640d51eb565793642cfea4f1c4
https://doi.org/10.1002/9783527813780.ch4_2
https://doi.org/10.1002/9783527813780.ch4_2
Publikováno v:
Food Hydrocolloids. 97:105204
To predict in-mouth perception of semi-solid foods like yogurt, their lubricating behavior needs to be understood. In food industrial applications of oral tribology, it is preferable and more efficient to use a material with a hydrophilic surface to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86db31721d377a79b0ea637ed8b1182
https://doi.org/10.1016/j.foodhyd.2019.105204
https://doi.org/10.1016/j.foodhyd.2019.105204
Autor:
Arjen Sein, Fred van de Velde, Arno C. Alting, Leo Mulleners, Piet Buwalda, Marja W. Kanning, Brenda van den Akker-Bleumink
Publikováno v:
International Dairy Journal, 27(1-2), 86-91
International Dairy Journal 27 (2012) 1-2
International Dairy Journal 27 (2012) 1-2
Amylomaltase-treated starch (ATS) has been described as an excellent fat-replacer in set yoghurt. Its functionality as a creaminess enhancer relates to the ability to form domains, which have melting and yielding characteristics in the mouth. This st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01055951af1440e859da29ac498201c5
https://doi.org/10.1016/j.idairyj.2012.07.011
https://doi.org/10.1016/j.idairyj.2012.07.011
Autor:
Andrea Heinz, Suzanne M. Mithieux, Anthony S. Weiss, Marco A. van den Berg, Christian E.H. Schmelzer, J. Mitchell Guss, Aaron P. McGrath, Arjen Sein, Janny Bakhuis, Charles A. Collyer
Publikováno v:
Biochemistry. 50:5718-5730
Aspergillus nidulans amine oxidase (ANAO) has the unusual ability among the family of copper and trihydroxyphenylalanine quinone-containing amine oxidases of being able to oxidize the amine side chains of lysine residues in large peptides and protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f8919a72b781ced615c2a09b699a3f4
https://doi.org/10.1021/bi200555c
https://doi.org/10.1021/bi200555c
Autor:
Fred van de Velde, Maurits J. M. Burgering, Arno C. Alting, Marja W. Kanning, Arjen Sein, Leo Mulleners, Piet Buwalda
Publikováno v:
Food Hydrocolloids. 23:980-987
Amylomaltase-treated starch (ATS) is an excellent creaminess enhancer in yoghurt. Small amounts of ATS raised the creaminess perception of low-fat yoghurt (1.5%) to that of full-fat yoghurt (5%). In this way, a reduction in fat-related energy value c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d911359cc07b49aec655a6d7a3c63f
https://doi.org/10.1016/j.foodhyd.2008.07.011
https://doi.org/10.1016/j.foodhyd.2008.07.011
Autor:
Wiebren S. Veeman, G. J. W. Goudappel, Geert M. P. van Kempen, Ilka Broekmann, John P. M. van Duynhoven, Arjen Sein
Publikováno v:
Journal of Colloid and Interface Science. 285:703-710
Monoglyceride coagels consist of a network of plate-like crystals and are formed from a swollen gel state (alpha-gel). In order to resolve the transition mechanism, coagels were prepared with monoglycerides that differ in fatty acid composition (mono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::663c03aef0ceec3747a5ccf0aed84ff6
https://doi.org/10.1016/j.jcis.2004.12.008
https://doi.org/10.1016/j.jcis.2004.12.008
Autor:
Arjen Sein, Matt Golding
Publikováno v:
Food Hydrocolloids. 18:451-461
The interfacial properties of homogenised mixtures of monoglycerides and milk proteins (casein) have been examined using dynamic surface rheology. Using applied oscillation it was shown that the adsorption and surface properties of these mixtures var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94503ef1bdf74b3afd630e52646a92b0
https://doi.org/10.1016/j.foodhyd.2003.08.003
https://doi.org/10.1016/j.foodhyd.2003.08.003
Autor:
Arjen Sein, Jan B. F. N. Engberts
Publikováno v:
Langmuir, 12(12), 2924-2931. AMER CHEMICAL SOC
The dynamics of the formation of a lyotropic lamellar arrangement. of surfactant molecules has been studied by means of a contact experiment. Technical grade dodecylbenzenesulfonic acid (HDoBS) was brought into contact with water or an aqueous soluti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bac997e8debc6d30235ba8699f9045bb
https://hdl.handle.net/11370/98cd7a30-ca21-4c2e-a2c1-b8501c98faf5
https://hdl.handle.net/11370/98cd7a30-ca21-4c2e-a2c1-b8501c98faf5