Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Fanny Weinbreck"'
Autor:
Maurits J. M. Burgering, Rianne M.A.J. Ruijschop, Fanny Weinbreck, Lucien F. Harthoorn, Carina T. Ponne, Johannes H.F. Bult, René A. de Wijk
Publikováno v:
Food Quality and Preference 19 (2008) 7
Food Quality and Preference, 19(7), 644-650
Food Quality and Preference, 19(7), 644-650
Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma–texture combinations within a dairy product influences sat
Publikováno v:
Journal of Rheology. 48:1215-1228
Complex coacervation in whey protein (WP)/gum arabic (GA) mixtures occurred in a specific pH window between 2.5 and 4.8. After phase separation, a concentrated polymer (also called coacervate) phase was obtained, whose viscoelastic properties were st
Publikováno v:
Journal of Microencapsulation. 21:667-679
Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0-4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulat
Publikováno v:
Langmuir. 20:6389-6395
Structural properties of whey protein (WP)/gum arabic (GA) coacervates were investigated by measuring the diffusivity of WP and GA in their coacervate phase as a function of pH by means of three different complementary techniques. The combination of
Publikováno v:
Biomacromolecules. 5:1437-1445
Complex coacervation in whey protein/gum arabic (WP/GA) mixtures was studied as a function of three main key parameters: pH, initial protein to polysaccharide mixing ratio (Pr:Ps)(ini), and ionic strength. Previous studies had already revealed under
Publikováno v:
Langmuir. 19:9404-9410
Whey proteins (WPs) and the exopolysaccharide B40 (EPS B40) form electrostatic complexes under specific conditions. EPS B40 is a natural thickener in yogurt-like products. It is a phosphated polysaccharide and thus has a strong polyelectrolyte charac
Publikováno v:
Colloids and Surfaces. B: Biointerfaces 31 (2003) 1-4
Colloids and Surfaces. B: Biointerfaces, 31(1-4), 159-168
Colloids and Surfaces. B: Biointerfaces, 31(1-4), 159-168
Confocal scanning laser microscopy (CSLM) has been used to study the behaviour of mixtures of proteins, gelatine, whey proteins and β-lactoglobulin, and polysaccharides, dextran, gellan gum, carrageenan, gum Arabic, and starch. CSLM proved to be a s
Publikováno v:
Biomacromolecules 4 (2003)
Biomacromolecules, 4, 293-303
Biomacromolecules, 4, 293-303
Mixtures of gum arabic and whey protein (whey protein isolate, WP) form an electrostatic complex in a specific pH range. Three phase boundaries (pH(c), pHphi(1), pHphi(2)) have been determined using an original titration method, newly applied to comp
Publikováno v:
Current Opinion in Colloid and Interface Science, 9(5), 340-349
Current Opinion in Colloid and Interface Science 9 (2004) 5
Current Opinion in Colloid and Interface Science 9 (2004) 5
Coacervation of proteins and anionic polysaccharides is both of practical and theoretical interest. From a large body of literature, it seems that the phase separation is mainly entropically driven, and may most probably be attributed to the delocali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6a833346ffad2487613c4c859ffe1d3
https://research.wur.nl/en/publications/complex-coacervation-of-proteins-and-anionic-polysaccharides
https://research.wur.nl/en/publications/complex-coacervation-of-proteins-and-anionic-polysaccharides
Publikováno v:
Food Colloids, Biopolymers and Materials ISBN: 9780854048717
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b528eefd6c2d77d68f2337fc5346e8fc
https://doi.org/10.1039/9781847550835-00337
https://doi.org/10.1039/9781847550835-00337