Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Katarzyna J. Grabowska"'
Publikováno v:
Food Hydrocolloids, 29(1), 42-47
Food Hydrocolloids 29 (2012) 1
Food Hydrocolloids 29 (2012) 1
A 30 wt% calcium caseinate dispersion can be transformed in an anisotropic and fibrous structure by applying well-defined flow and enzymatic gelation. The formation of an anisotropic structure is thought to be due to the micellar structure of the cas
Autor:
Atze Jan van der Goot, Bei Tian, Katarzyna J. Grabowska, Daan W. de Kort, Henk Van As, Birgit L. Dekkers
Publikováno v:
Food Hydrocolloids, 60, 525-532
Food Hydrocolloids 60 (2016)
Food Hydrocolloids 60 (2016)
We present a combined time domain NMR and rheology approach to quantify the water distribution in a phase separated protein blend. The approach forms the basis for a new tool to assess the microstructural properties of phase separated biopolymer blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35d6ff2c70ba1f844e2479e38d441e79
https://research.wur.nl/en/publications/a-combined-rheology-and-time-domain-nmr-approach-for-determining-
https://research.wur.nl/en/publications/a-combined-rheology-and-time-domain-nmr-approach-for-determining-
Autor:
Norbert C.A. de Ruijter, Sicong Zhu, Jarno Gieteling, Atze Jan van der Goot, Katarzyna J. Grabowska, Birgit L. Dekkers
Publikováno v:
Journal of Food Engineering 188 (2016)
Journal of Food Engineering, 188, 77-86
Journal of Food Engineering, 188, 77-86
This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring. The morphological and mechanical properties of the structures obtained a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d341b1d49adceea5b441bc05058c9945
https://research.wur.nl/en/publications/shear-induced-structuring-as-a-tool-to-make-anisotropic-materials
https://research.wur.nl/en/publications/shear-induced-structuring-as-a-tool-to-make-anisotropic-materials
Autor:
Maurice Strubel, Remko M. Boom, Elizabeth Egberdina Johanna van der Zalm, Atze Jan van der Goot, Katarzyna J. Grabowska, Rob J. Hamer
Publikováno v:
Journal of Agricultural and Food Chemistry, 58(19), 10487-10492
Journal of Agricultural and Food Chemistry 58 (2010) 19
Journal of Agricultural and Food Chemistry 58 (2010) 19
Recently, it was found that applying curvilinear shear flow in a cone-cone shearing device to wheat flour dough induces separation, resulting in a gluten-enriched fraction in the apex of the cone and gluten-depleted fraction at the outer part. This a
Publikováno v:
Food Research International 64 (2014)
Food Research International, 64, 743-751
Food Research International, 64, 743-751
The concept of shear-induced structuring was applied to concentrated blends of soy protein isolate (SPI) and wheat gluten (WG) to create novel semi-solid food textures. Concurrent simple shear deformation and heating (95 °C) of the protein blends ge