Relating water holding of ovalbumin gels to aggregate structure

Autor: Maaike Nieuwland, Wim G. Bouwman, H.H.J. de Jongh, Laurice Pouvreau, A.H. Martin

Publikováno v: Food Hydrocolloids, 52, 8 p.

To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbum

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a4bf90ba1be6b30607a60ccc48e2fa4
https://doi.org/10.1016/j.foodhyd.2015.06.018

Protein gels

Autor: H.H.J. de Jongh, S.R. Euston, Claire D. Munialo

This chapter reviews the application of proteins in gel formation. Different types of gels, classified as either fine or coarse stranded networks, are discussed and the parameters influencing gel formation are outlined. An overview of the factors und

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e98a907e2e24b2c487fd2d73a1dec29
https://doi.org/10.1016/b978-0-08-100722-8.00020-6

Molecular Details of Ovalbumin−Pectin Complexes at the Air/Water Interface: A Spectroscopic Study

Autor: A. van Hoek, H.H.J. de Jongh, Antonie J. W. G. Visser, Elena V. Kudryashova

Publikováno v: Kudryashova, E V, Visser, A J W G, van Hoek, A & de Jongh, H H J 2007, ' Molecular details of ovalbumin-pectin complexes at the air/water interface: a spectroscopic study. ', Langmuir, vol. 23, pp. 7942-7950 . https://doi.org/10.1021/la700379m
Langmuir, 23, 7942-7950. American Chemical Society
Langmuir, 23(15), 7942-7950
Langmuir, 15, 23, 7942-7950
Langmuir 23 (2007) 15

To stabilize air-water interfaces, as in foams, the adsorption of surface-active components is a prerequisite. An approach to controlling the surface activity of proteins is noncovalent complex formation with a polyelectrolyte in the bulk phase. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f11da17350fa3a1ac851dee3d8a141b5
https://doi.org/10.1021/la700379m

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

Autor: Laurice Pouvreau, H.H.J. de Jongh, V. Urbonaite, E. van der Linden

Publikováno v: Food Hydrocolloids, 46, 103-111
Food Hydrocolloids 46 (2015)

This work aims to differentiate between the contributions to water holding (WH) by gel microstructure and network stiffness of soy protein (SP) gels. SP were succinylated to increase calcium binding affinity, and the presence of different calcium sal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4ba03b8cd41b76adb29af73f80da00
https://research.wur.nl/en/publications/water-holding-of-soy-protein-gels-is-set-by-coarseness-modulated-

The role of the gluten network in the crispness of bread crust

Autor: Cristina Primo-Martín, Rob J. Hamer, A.M. van de Pijpekamp, T. van Vliet, H.H.J. de Jongh, J.J. Plijter

Publikováno v: Journal of Cereal Science, 3, 43, 342-352
Journal of Cereal Science, 43(3), 342-352
Journal of Cereal Science 43 (2006) 3

Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy sensation. Confocal scanning laser microscopy of the structure of bread crust revealed a continuo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb82dd291dce7babf69fc90d5db21ea4
https://doi.org/10.1016/j.jcs.2005.12.007