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Autor:
Erika Silletti, Rob J. Hamer, G.A. van Aken, Mans Minekus, Anne Helbig, Harry Gruppen, Alexander Oosterveld
Publikováno v:
Food Digestion 4 (2013) 2-3
Food Digestion, 2-3, 4, 58-68
Food Digestion, 4(2-3), 58-68
Food Digestion, 2-3, 4, 58-68
Food Digestion, 4(2-3), 58-68
This study investigated the effect of gastric passage of protein stabilized emulsions, i.e., whey protein isolate (WPI) and lysozyme, under dynamic in vitro conditions on both the gastric and intestinal lipolysis. Emulsions were prepared at neutral p
Publikováno v:
Journal of Dairy Science 99 (2016) 5
Journal of Dairy Science, 99(5), 3624-3631
Journal of Dairy Science, 99(5), 3624-3631
Milk fat (MF) triacylglycerols (TAG) determine the physical and functional properties of butter and products rich in MF. To predict these properties, it is necessary to understand the variability of fatty acids, TAG, their associations, and their eff
Publikováno v:
Food Hydrocolloids 23 (2009) 1
Food Hydrocolloids, 23(1), 102-115
Food Hydrocolloids, 23(1), 102-115
This study evaluates the role of partial coalescence of whey protein-stabilized emulsions on sensory perception. The selection of fats was restricted to vegetable fats that are essentially melted at oral temperatures. The sensitivity to partial coale
Publikováno v:
Food Hydrocolloids 22 (2008) 2
Food Hydrocolloids, 22(2), 323-335
Food Hydrocolloids, 22(2), 323-335
Tribological measurements are indicated to be a tool in predicting the creamy in-mouth sensation of a food product. Tribological measurements relating lubricational behaviour of a food product to perception are often conducted with artificial surface
Publikováno v:
Colloids and Surfaces. A: Physicochemical and Engineering Aspects 245 (2004) 1-3
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 245(1-3), 41-48
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 245(1-3), 41-48
Stability against demixing, rheology and microstructure of emulsions that were flocculated by depletion or bridging were compared. Flocculation by depletion and bridging was induced by addition of the polysaccharide carboxy-methylcellulose (CMC) to e
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 231:11-17
This paper reports on the mechanism of catastrophic phase inversion. Experiments were carried out in a stirred vessel where phase inversion was detected by a jump in emulsion conductivity. The system studied contained paraffin oil, water and Triton X
Publikováno v:
Langmuir, 19(19), 10210-10216
Langmuir 19 (2003) 19
Langmuir 19 (2003) 19
Oil spreading at the air/water interface was studied for protein-stabilized emulsion droplets added under the surface of a spread protein layer. The initial transition from entered oil lens to spread oil layer can be thought of as a wetting transitio
Publikováno v:
Journal of Colloid and Interface Science 247 (2002)
Journal of Colloid and Interface Science, 247, 125-131
Journal of Colloid and Interface Science, 247, 125-131
The entering and spreading of emulsion droplets at quiescent and expanding air/water interfaces was studied using a new apparatus consisting of a modified Langmuir trough in which the air/water interface can be continuously expanded by means of rolle
Publikováno v:
Journal of Dairy Science, 97(7), 4542-4551
Journal of Dairy Science 97 (2014) 7
Journal of Dairy Science 97 (2014) 7
Fatty acids (FA) are nonrandomly distributed within milk fat triacylglycerols (TAG). Moreover, the structure of milk fat TAG differs with feeding regimens. So far, nothing is known about the variation of milk fat TAG structure among individual cows.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe173c8db1b6e3e43e66819d6572a620
https://research.wur.nl/en/publications/influence-of-c160-and-long-chain-saturated-fatty-acids-on-normal-
https://research.wur.nl/en/publications/influence-of-c160-and-long-chain-saturated-fatty-acids-on-normal-