Výsledky vyhledávání - "Lizette A A C M, Oudhuis"

GtfC Enzyme of Geobacillus sp. 12AMOR1 Represents a Novel Thermostable Type of GH70 4,6-α-Glucanotransferase That Synthesizes a Linear Alternating (α1 → 6)/(α1 → 4) α-Glucan and Delays Bread Staling

Autor: Anastasia Chrysovalantou Chatziioannou, Lizette A A C M Oudhuis, Stevan E van der Hoek, Hans Leemhuis, Evelien M Te Poele, Wouter J Duisterwinkel, Joana Gangoiti, Gerrit J. Gerwig, Lubbert Dijkhuizen

Publikováno v: Journal of Agricultural and Food Chemistry, 69(34), 9859-9868. AMER CHEMICAL SOC

Starch-acting α-glucanotransferase enzymes are of great interest for applications in the food industry. In previous work, we have characterized various 4,6- and 4,3-α-glucanotransferases of the glycosyl hydrolase (GH) family 70 (subfamily GtfB), sy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87363f1c7e29c1087394056bd6b894d0
https://research.rug.nl/en/publications/8b90963d-426c-4b04-89bf-a52d092e2345

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GtfC Enzyme of

Autor: Evelien M, Te Poele, Stevan E, van der Hoek, Anastasia C, Chatziioannou, Gerrit J, Gerwig, Wouter J, Duisterwinkel, Lizette A A C M, Oudhuis, Joana, Gangoiti, Lubbert, Dijkhuizen, Hans, Leemhuis

Publikováno v: Journal of agricultural and food chemistry. 69(34)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::bd21bac8db9d15606edfad456d39aa2c
https://pubmed.ncbi.nlm.nih.gov/34427087

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The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

Autor: Harold J. Helmens, Cor Kistemaker, Lizette A. A. C. M. Oudhuis, Katleen J. R. Vallons

Publikováno v: Annals of Rehabilitation Medicine

Objective To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener. Methods Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artific

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e165963dc8dd842e088a0788718d18
http://europepmc.org/articles/PMC4654084

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Routes to a healthy extruded snack: influence input materials on expansion behaviour

Autor: Jerry van Maanen, Lizette A. A. C. M. Oudhuis, Katleen J. R. Vallons, Maurice Karel Hubertina Essers, Ricardo Nagtegaal, Therese Maarschalkerweerd

Publikováno v: CFW Plexus.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3244ffb93ef3d17895f7daabc26e3bd0
https://doi.org/10.1094/cplex-2012-1116-03w

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