Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Maaike Nieuwland"'
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100457- (2023)
X-Ray Tomography (XRT) was used to visualize the microstructure of extruded meat replacers. The high moisture extrudates contained lamella, that became visible upon pulling the extrudate apart. In frozen state, these lamella could be visualized with
Externí odkaz:
https://doaj.org/article/a065cb5a01d340a5aff735ed6cda99d4
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:
António Raposo, Maaike Nieuwland, Conrado Carrascosa, Oluwatoyin Bolanle Oluwole, Dele Raheem, Ariana Saraiva
Publikováno v:
Food Research International, 126
Food Research International 126 (2019)
Food Research International 126 (2019)
Globally, there is a need to seek alternative sources of protein in addition to meat. This has led to considerable interest in edible insects. Such insects form part of cultures and diets in many Asian and African countries, and are an excellent sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce75bd282722e1d37e6bab0546d406a9
https://doi.org/10.1016/j.foodres.2019.108672
https://doi.org/10.1016/j.foodres.2019.108672
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
https://doi.org/10.1016/j.foodhyd.2015.06.018
Autor:
Willem C. Drost, Ted M. Slaghek, Bart S.J.F. Erich, Maaike Nieuwland, Nicole E. Papen-Bottenhuis
Publikováno v:
Industrial Crops and Products 83 (2016)
Industrial Crops and Products, 83, 353-358. Elsevier
Industrial Crops and Products, 83, 353-358
Industrial Crops and Products, 83, 353-358. Elsevier
Industrial Crops and Products, 83, 353-358
A responsive release system consisting of biocide encapsulated by the hydrophobic protein zein was investigated, in which a biocide will be released if growth of micro-organisms occurs. Because biocide release is difficult to detect, a model system u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62ebe16847846907bdfe9bdd9dac54d6
https://research.tue.nl/en/publications/1e8b072b-2675-417b-944a-f7648525f834
https://research.tue.nl/en/publications/1e8b072b-2675-417b-944a-f7648525f834
Autor:
Rafael Millán, António Raposo, Ariana Saraiva, Dele Raheem, Conrado Carrascosa, Maaike Nieuwland, Oluwatoyin Bolanle Oluwole
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP
The traditional consumption of edible insects is common in one third of the world's population, mostly in Latin America, Africa and Asia. There are over one thousand identified species of insects eaten in some stage of their life cycle; and they play
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd52884dadac77a964af0b319bbb50e3
http://hdl.handle.net/10437/8919
http://hdl.handle.net/10437/8919
Publikováno v:
Soft Matter, 11, 7, pp. 1335-1344
Soft Matter, 11, 1335-1344
Soft Matter, 11, 1335-1344
A systematic study was performed on the influence of charge and steric hindrance on the assembly into fibres of a series of pentameric peptides based on the well-known β-sheet forming sequence Gly-Ala-Gly-Ala-Gly, which were N-terminally acylated wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a267502f099b63f2dcb3a32c9624a351
https://doi.org/10.1039/c4sm02241f
https://doi.org/10.1039/c4sm02241f
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:
Paul Venema, A.H. Martin, Maaike Nieuwland, Carsten Ersch, Erik van der Linden, Marcel B.J. Meinders, Wim G. Bouwman
Publikováno v:
Food Hydrocolloids, 55, 34-46
Food Hydrocolloids 55 (2016)
Food Hydrocolloids 55 (2016)
The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710b6c61aee3c31aeef8c1aa6aabf079
http://resolver.tudelft.nl/uuid:7965c06d-abaf-49b2-a3fb-72f628b04314
http://resolver.tudelft.nl/uuid:7965c06d-abaf-49b2-a3fb-72f628b04314
Autor:
Henk Van As, Harmen H.J. de Jongh, Komla Ako, Maaike Nieuwland, Erik van der Linden, Claire D. Munialo
Publikováno v:
Food Hydrocolloids 52 (2016)
Food Hydrocolloids, 52, 707-720
Food Hydrocolloids, 52, 707-720
The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of addition of different polymers on mechanical properties of whey protein (WP) gels includin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13a3b38ca715030d16e3175ae0db6e4a
https://research.wur.nl/en/publications/the-effect-of-polysaccharides-on-the-ability-of-whey-protein-gels
https://research.wur.nl/en/publications/the-effect-of-polysaccharides-on-the-ability-of-whey-protein-gels