Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jolanda T. M. M. Henket"'
Autor:
Ingrid M. van der Meer, A. Maarten J. Kootstra, Jolanda T. M. M. Henket, Antoine H. P. America, Peter Geerdink, Jurriaan J. Mes, N. Engelen-Smit, Maaike Nieuwland, Wim J. Mulder
Publikováno v:
ACS Food Science & Technology 1 (2021) 5
ACS Food Science & Technology, 1(5), 908-916
ACS Food Science & Technology, 1(5), 908-916
An isolation procedure for proteins from duckweed was optimized based on a previously developed method for protein isolation from sugar beet leaves. Optimization included the protocol for disrupting cells and protein recovery. With the optimized prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::611029479d754c883edc5983ea154705
https://research.wur.nl/en/publications/isolation-and-gelling-properties-of-duckweed-protein-concentrate
https://research.wur.nl/en/publications/isolation-and-gelling-properties-of-duckweed-protein-concentrate
Autor:
Jolanda T. M. M. Henket, Peter Geerdink, P. Brier, A.H. Martin, P. van den Eijnden, Henk C. van Deventer, Niki Stroeks, Marloes L.P. Langelaan, Maaike Nieuwland
Publikováno v:
Innovative Food Science & Emerging Technologies. 24:138-144
Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ef08a89d9559c11a940cbd61fad5525
https://doi.org/10.1016/j.ifset.2014.07.006
https://doi.org/10.1016/j.ifset.2014.07.006
Autor:
N. Stroeks, Maaike Nieuwland, A.H. Martin, Peter Geerdink, P. Brier, P. van den Eijnden, Jolanda T. M. M. Henket, H.C. van Deventer, M.L.P. Langelaan
Publikováno v:
Innovative Food Science and Emerging Technologies, 20, 269-275
Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::931f957778354e55ee9252f9c381fd55
http://resolver.tudelft.nl/uuid:97b8300e-4699-4845-a032-72f9e867ff28
http://resolver.tudelft.nl/uuid:97b8300e-4699-4845-a032-72f9e867ff28