Výsledky vyhledávání - "Constantinos V. Nikiforidis"

Akademický článek

Exploring the Treasure of Plant Molecules With Integrated Biorefineries

Autor: Andres F. Torres, Xuan Xu, Constantinos V. Nikiforidis, Johannes H. Bitter, Luisa M. Trindade

Publikováno v: Frontiers in Plant Science, Vol 10 (2019)

Despite significant progress toward the commercialization of biobased products, today’s biorefineries are far from achieving their intended goal of total biomass valorization and effective product diversification. The problem is conceptual. Modern

Externí odkaz: https://doaj.org/article/703259e43624457bb2729570b46e3a99

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Hollow protein microparticles formed through cross-linking by an Au3+ initiated redox reaction

Autor: Laura M. I. Schijven, Thomas D. Vogelaar, Simha Sridharan, Vittorio Saggiomo, Aldrik H. Velders, Johannes H. Bitter, Constantinos V. Nikiforidis

Publikováno v: Journal of Materials Chemistry B 10 (2022) 33
Journal of Materials Chemistry B, 10(33), 6287-6295

Hollow microparticles (MPs) are of great relevance in the materials industry for a wide range of applications, such as catalysis, coatings, and delivery of theranostics. Here, we report the formation of hollow MPs through the assembly of lipoproteins

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03063107fb47b1a7085877585d6e931c
https://doi.org/10.1039/d2tb00823h

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High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets

Autor: Lorenz Plankensteiner, Jack Yang, Johannes H. Bitter, Jean-Paul Vincken, Marie Hennebelle, Constantinos V. Nikiforidis

Publikováno v: Food Hydrocolloids 137 (2023)
Food Hydrocolloids, 137

Oleosins are unique proteins that are crucial for the stabilization of the oil droplets, that nature designed to store and protect triacylgycerols in seeds. To better understand and possibly replicate the role of oleosins in the stability of oil drop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c24486feee7d485242c214b469e9301
https://doi.org/10.1016/j.foodhyd.2022.108419

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Air-water interfacial behaviour of whey protein and rapeseed oleosome mixtures

Autor: Claire C. Berton-Carabin, Leonard M.C. Sagis, Leonie C. Waardenburg, Erik van der Linden, Jack Yang, Constantinos V. Nikiforidis

Publikováno v: Journal of Colloid and Interface Science, 602, 207-221
Journal of Colloid and Interface Science
Journal of Colloid and Interface Science, Elsevier, 2021, 602, pp.207-221. ⟨10.1016/j.jcis.2021.05.172⟩
Journal of Colloid and Interface Science 602 (2021)

International audience; Hypothesis:Plant seeds store lipids in oleosomes, which are storage organelles with a triacylglycerol(TAG) core surrounded by a phospholipid monolayer and proteins. Due to their membrane components,oleosomes have an affinity f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83ec45adef6f4ecc36e932c607dbdc9c
https://doi.org/10.1016/j.jcis.2021.05.172

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Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction

Autor: Remko M. Boom, María Juliana Romero-Guzmán, Constantinos V. Nikiforidis, Eirini Vardaka

Publikováno v: Food and Bioproducts Processing, 121, 230-237
Food and Bioproducts Processing 121 (2020)

Oleosomes (or oil-bodies) are the oil storage structures of plant seeds. We typically extract oil by disrupting the oleosomes through mechanical-pressing of dry seeds and by using organic solvents. Nevertheless, it is possible to extract whole oleoso

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56fcb2a7e9f4a198c369a61e86435c63
https://doi.org/10.1016/j.fbp.2020.03.006

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Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Autor: Remco Kornet, Simha Sridharan, Paul Venema, Leonard M.C. Sagis, Constantinos V. Nikiforidis, Atze Jan van der Goot, Marcel B.J. Meinders, Erik van der Linden

Publikováno v: Food Hydrocolloids, 125
Food Hydrocolloids 125 (2022)

Plant proteins, after extraction from sources such as pea can be used as functional ingredients in emulsions and gels. However, the protein fractionation route used affects the protein functionality. We investigated the differences in rheological pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::948648d96a73354aa43a387f99ce3dba
https://research.wur.nl/en/publications/fractionation-methods-affect-the-gelling-properties-of-pea-protei

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Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Autor: Erik van der Linden, Jack Yang, Leonard M.C. Sagis, Claire C. Berton-Carabin, Constantinos V. Nikiforidis

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2022, 122, pp.107078. ⟨10.1016/j.foodhyd.2021.107078⟩
Food Hydrocolloids 122 (2022)
Food Hydrocolloids, 122

International audience; There is an increasing interest to apply oleosomes (plant oil storage organelles) as natural oil droplets in food systems. Lipids are usually known to be detrimental for protein-stabilised foams due to the weakening of interac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d662e23d78dc603ba8a673ea7f067c10
https://hal.inrae.fr/hal-03361340

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Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH

Autor: Marcel B.J. Meinders, Leonard M.C. Sagis, Qiyang Qu, Kindi Pyta Gani, Constantinos V. Nikiforidis, Johannes H. Bitter, Eleni Ntone

Publikováno v: Food Hydrocolloids, 125
Food Hydrocolloids 125 (2022)

Extensive purification of plant proteins is probably not a prerequisite for their emulsifying properties, however, details of the interfacial stabilization mechanism of less purified protein extracts are not sufficiently known. Phenolic compounds pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64ee66b7bf91f7aa5debb794638250c7
https://research.wur.nl/en/publications/sinapic-acid-impacts-the-emulsifying-properties-of-rapeseed-prote

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Starch controls brittleness in emulsion-gels stabilized by pea flour

Autor: Simha Sridharan, Marcel B.J. Meinders, Leonard M.C. Sagis, Johannes H. Bitter, Constantinos V. Nikiforidis

Publikováno v: Food Hydrocolloids 131 (2022)
Food Hydrocolloids, 131

Pea proteins are widely studied as emulsifying and gelling agents in soft food materials. However, their extraction process consumes energy and often focuses only on protein purity. To reduce extraction-related energy consumption, unpurified pea prot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b529152d29d2a9cb907763aacc2dd36
https://research.wur.nl/en/publications/starch-controls-brittleness-in-emulsion-gels-stabilized-by-pea-fl

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Rethinking plant protein extraction: Albumin - From side stream to an excellent foaming ingredient

Autor: Jack Yang, Remco Kornet, Claudine F. Diedericks, Qiuhuizi Yang, Claire C. Berton-Carabin, Constantinos V. Nikiforidis, Paul Venema, Erik van der Linden, Leonard M.C. Sagis

Publikováno v: Food Structure 31 (2022)
Food Structure, 31

The transition from animal- to plant-derived dietary proteins is of global importance. Plant proteins are normally processed into extracts, and due to the type of process, proteins from the globulin class are mainly extracted. Such extractions have s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61c825541356d0f3264cee2bc9a26b01
https://doi.org/10.1016/j.foostr.2022.100254

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