Zobrazeno 1 - 10
of 54
pro vyhledávání: '"George A. van Aken"'
Autor:
George A. van Aken
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionA model has been developed for in silico simulation of digestion and its physiological feedback mechanisms.MethodsThe model is based on known physiology described in the literature and is able to describe the complexity of many simultaneo
Externí odkaz:
https://doaj.org/article/25d6621db0bb43f8bc7c996a2c7b09cb
Autor:
George A. van Aken
Publikováno v:
Oral Processing and Consumer Perception ISBN: 9781788017152
Mouthfeel experiences and ratings by consumers are related to the properties of the foods that generate these experiences, but the relationships are complex. This chapter describes our current understanding of the physiological mechanisms that link f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6c2a6c7f14cbef4bfcee9529e22be6c
https://doi.org/10.1039/9781839160622-00079
https://doi.org/10.1039/9781839160622-00079
Publikováno v:
Soft Matter 4 (2008)
Soft Matter, 4, 1079-1085
Soft Matter, 4, 1079-1085
Sensory perception of fat is related to orally perceived in-mouth friction. From this perspective, we investigate adhesion and spreading of emulsion droplets on solid surfaces and connect it to the ability of food emulsions to lower friction. Further
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff812e3e27f5a9b2f46610c0cfa99fe5
https://pubmed.ncbi.nlm.nih.gov/32907142
https://pubmed.ncbi.nlm.nih.gov/32907142
Publikováno v:
Journal of Agricultural and Food Chemistry 64 (2016) 20
Journal of Agricultural and Food Chemistry, 64(20), 4152-4157
Journal of Agricultural and Food Chemistry, 64(20), 4152-4157
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS, and MF polymor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bac20b19b8375c35b7120d44f6a0830
https://doi.org/10.1021/acs.jafc.5b05737
https://doi.org/10.1021/acs.jafc.5b05737
Publikováno v:
Food & Function. 7:2979-2995
The colloidal behaviour and extent of lipolysis of various emulsions stabilized by whey protein and Tween were studied using the TNO Intestinal Model (TIM) extended with a purposely designed gastric compartment. The in vitro results suggest that crea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2a736b1849c9b04978b443cdd328632
https://doi.org/10.1039/c4fo01045k
https://doi.org/10.1039/c4fo01045k
Publikováno v:
Food Hydrocolloids, 48, 102-109
Food Hydrocolloids 48 (2015)
Food Hydrocolloids 48 (2015)
A theoretical model is presented to describe the effect of particle clustering on the elastic modulus of composite gelled systems. In this model, particle clusters are described as regions with an increased volume fraction of the dispersed particles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c126745d07fc913d312dfee974fc901
https://doi.org/10.1016/j.foodhyd.2015.02.001
https://doi.org/10.1016/j.foodhyd.2015.02.001
Autor:
George A. van Aken
Publikováno v:
Food Hydrocolloids. 31:325-331
The application of acoustic emission measurement (“acoustic tribology”) is explored for in vivo characterization of rubbing and tapping contacts of the biological tissues of skin and tongue. This acoustic signal originates from physical processes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7c134016af140e0850e3328d95d18ae
https://doi.org/10.1016/j.foodhyd.2012.11.020
https://doi.org/10.1016/j.foodhyd.2012.11.020
Publikováno v:
Food Hydrocolloids. 25:781-788
This study focuses on the behaviour of liquid food emulsion systems in the stomach. Gastric digestion was studied in vitro using a stomach model consisting of a thermostatted titration vessel to which solutions of HCl, pepsin and a lipase were simult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::481abd5ed746a41d4b5d664b526efa34
https://doi.org/10.1016/j.foodhyd.2010.09.016
https://doi.org/10.1016/j.foodhyd.2010.09.016
Publikováno v:
Food Hydrocolloids, 25(4), 789-796
Food Hydrocolloids 25 (2011) 4
Food Hydrocolloids 25 (2011) 4
This work describes a study on the in-mouth textural perception of thickened liquid oil-in-water emulsions. The variables studied are oil content, oil viscosity, and the concentration of polysaccharide thickener. Gum arabic was chosen as the thickene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86aca80a93082a0b441c98be561920d7
https://doi.org/10.1016/j.foodhyd.2010.09.015
https://doi.org/10.1016/j.foodhyd.2010.09.015
Autor:
George A. van Aken
Publikováno v:
Food Biophysics. 5:258-283
The gastrointestinal tract is a complex and intricate machinery to process and absorb nutrients from food in a highly controlled and efficient way. One of the main purposes is to provide essential nutrients (proteins, fats, and carbohydrates) to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdccaa5dbb6a8cd92a362d4015ceda1a
https://doi.org/10.1007/s11483-010-9160-5
https://doi.org/10.1007/s11483-010-9160-5