Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Hans Tromp"'
Autor:
R. Hans Tromp, Els H.A. de Hoog
Publikováno v:
Molecular Physics. 119
The microscopic structure and dynamics of droplet dispersions formed by phase separation of two Newtonian polymer solutions were observed under simple shear. The phases had equal volumes. Under cer...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::797eb78bb4d95b68071e4ad83b869a97
https://doi.org/10.1080/00268976.2021.1913253
https://doi.org/10.1080/00268976.2021.1913253
Publikováno v:
Journal of Physical Chemistry B, 122(13), 3354-3362. American Chemical Society
The Journal of Physical Chemistry. B
The Journal of Physical Chemistry. B
Aqueous two-phase systems provide oil-free alternatives in the formulation of emulsions in food and other applications. Theoretical interpretation of measurements on such systems, however, is complicated by the high polydispersity of the polymers. He
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d14d0d4ad80ec41d7488bb3daff9e2a
https://doi.org/10.1021/acs.jpcb.7b09967
https://doi.org/10.1021/acs.jpcb.7b09967
Publikováno v:
Food and Bioproducts Processing. 102:250-259
The aims of this work were to investigate the influence of solution parameters on Ca-alginate/chitosan hydrogel microcapsules generated by electrospraying through a single-stage procedure and subsequently employing it for encapsulation of live probio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d362dd65117881c1a190ab4319c441a2
https://doi.org/10.1016/j.fbp.2017.01.004
https://doi.org/10.1016/j.fbp.2017.01.004
Autor:
Hans Tromp, R., de Hoog, Els H.A.
Publikováno v:
Molecular Physics; Aug2021, Vol. 119 Issue 15/16, p1-9, 9p
Autor:
Weilin Liu, Rassoul Kadkhodaee, R. Hans Tromp, Mahboobe Sarabi-Jamab, Davood Zaeim, Behrouz Ghorani
Publikováno v:
Food Structure. 25:100147
Ca-alginate/chitosan microcapsules were made by electro-hydrodynamic processing. Two different microstructures were formed through the application of single- or double-stage procedures. Inulin or resistant starch, as prebiotic components, and Lactoba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd624e94a395d90bc72c1b4f32ee9656
https://doi.org/10.1016/j.foostr.2020.100147
https://doi.org/10.1016/j.foostr.2020.100147
Publikováno v:
Macromolecules. 48:2819-2828
The macroscopic phase separation of aqueous mixtures of a neutral polymer and a polyelectrolyte is well described by a modified blob model, taking into account the entropy of ideal ions under the restriction of macroscopic charge neutrality. This is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c30c8fc2b741befe84f601db24093c3b
https://doi.org/10.1021/acs.macromol.5b00324
https://doi.org/10.1021/acs.macromol.5b00324
Publikováno v:
Annual Review of Food Science and Technology. 6:371-388
The sensory perception of texture is an important contributor of our general appreciation of foods. Food texture is mainly described in terms of mouthfeel and afterfeel attributes. The role of oral processing in the perception of texture and the role
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3e7e3a9c6c3b7700eaf3ce97812d8f1
https://doi.org/10.1146/annurev-food-022814-015558
https://doi.org/10.1146/annurev-food-022814-015558
Publikováno v:
Food Hydrocolloids. 97:105204
To predict in-mouth perception of semi-solid foods like yogurt, their lubricating behavior needs to be understood. In food industrial applications of oral tribology, it is preferable and more efficient to use a material with a hydrophilic surface to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d86db31721d377a79b0ea637ed8b1182
https://doi.org/10.1016/j.foodhyd.2019.105204
https://doi.org/10.1016/j.foodhyd.2019.105204
Autor:
J.R. Heringa, R Hans Tromp, Markus Strobl, Ignatz M. de Schepper, Léon F. van Heijkamp, Wim G. Bouwman
Publikováno v:
The Journal of Physical Chemistry A. 114:2412-2426
The sol-gel transition of fat-free milk by acidification was studied with neutron scattering experiments and Monte Carlo simulations. Spin-echo small angle neutron scattering (SESANS) and ultrasmall angle neutron scattering (USANS) experiments were p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13e25ba267a2700eb0a94169f5cc08d1
https://doi.org/10.1021/jp9067735
https://doi.org/10.1021/jp9067735
Autor:
R. Hans Tromp, Wim G. Bouwman
Publikováno v:
Food Hydrocolloids. 21:154-158
The successful application of spin echo small angle neutron scattering (SESANS) has been demonstrated for studying concentrated, turbid colloid suspensions with respect to their structure without dilution. The structure could be studied in a distance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e019a24cf2877d76d02d5065df943b
https://doi.org/10.1016/j.foodhyd.2006.02.008
https://doi.org/10.1016/j.foodhyd.2006.02.008