Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Patricia C.M. Heussen"'
Autor:
E.J.J. van Velzen, G. van Dalen, Patricia C.M. Heussen, J.P.M. van Duynhoven, M. Sovago, K. F. van Malssen
Publikováno v:
Journal of Raman Spectroscopy. 48:1075-1084
The microstructure of fat spreads is of fundamental importance to their sensorial properties such as texture, mouthfeel and spreadability. Fat spreads are water in oil emulsions, with a continuous phase supported by a fat crystal network. Confocal Ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c33d606b417d3a593f0575a3b3d863cd
https://doi.org/10.1002/jrs.5171
https://doi.org/10.1002/jrs.5171
Autor:
Tatiana Nikolaeva, Patricia C.M. Heussen, Mihai A. Voda, Gerard van Dalen, Koen Martens, John P. M. van Duynhoven
Publikováno v:
JAOCS, Journal of the American Oil Chemists' Society, 95(3), 259-265
'Journal of the American Oil Chemists' Society ', vol: 95, pages: 259-265 (2018)
JAOCS, Journal of the American Oil Chemists' Society 95 (2018) 3
'Journal of the American Oil Chemists' Society ', vol: 95, pages: 259-265 (2018)
JAOCS, Journal of the American Oil Chemists' Society 95 (2018) 3
The techniques that are currently available to assess fat crystal networks are compromised with respect to invasive sample preparation and ability to quantify compositional and structural features. Raman confocal hyperspectral imaging coupled to anal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae8e881466650aeab0f9a4c8aa9f00dd
https://research.wur.nl/en/publications/quantitative-structural-analysis-of-fat-crystal-networks-by-means
https://research.wur.nl/en/publications/quantitative-structural-analysis-of-fat-crystal-networks-by-means
Publikováno v:
Food Chemistry. 141:1466-1471
Food colouring plays a vital and a determining role in the processing and the manufacturing of food products because the appearance of products is critical for attracting consumers and influencing their food choices. However, factors such as legislat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df7036381ed399aa7f90067a3cf41272
https://doi.org/10.1016/j.foodchem.2013.03.082
https://doi.org/10.1016/j.foodchem.2013.03.082
Publikováno v:
ChemPhysChem. 14:305-310
A new type of microcapsules with controllable morphology is presented. They are based on a low-molecular-weight gelator and can be switched from temperature-stable to temperature-responsive by simply modifying the preparation method.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86413ca4c273ecd22087f3f6f0a5d3fb
https://doi.org/10.1002/cphc.201200942
https://doi.org/10.1002/cphc.201200942
Publikováno v:
Food Chemistry. 133:423-429
Quercetin loaded biopolymeric colloidal particles were prepared by precipitating quercetin (water insoluble polyphenol) and zein (hydrophobic protein), simultaneously, by adding their hydro-alcoholic solution to aqueous solution in presence of sodium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53f75676cefe956983871ff90b137356
https://doi.org/10.1016/j.foodchem.2012.01.054
https://doi.org/10.1016/j.foodchem.2012.01.054
Autor:
Ashok R. Patel, Ellen Drost, Jack Seijen-ten-Hoorn, Johan Hazekamp, Krassimir P. Velikov, Patricia C.M. Heussen
Publikováno v:
Journal of Colloid and Interface Science. 374:150-156
We demonstrate a straightforward method to prepare organic colloidal particles based on the spontaneous molecular interactions between small molecular weight actives of natural origin. Representative reactive natural actives from three of the most re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::529ad0ebc86da179ea03fa767c6d56d0
https://doi.org/10.1016/j.jcis.2012.01.056
https://doi.org/10.1016/j.jcis.2012.01.056
Publikováno v:
Vibrational Spectroscopy, 60, 118-123
Vibrational Spectroscopy 60 (2012)
Vibrational Spectroscopy 60 (2012)
Fourier transform infrared (FTIR) spectroscopic imaging using a large Internal Reflection Element (IRE), also called Attenuated Total Reflection (ATR) crystal, can be used for the identification and localisation of chemical compounds in solid food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ac8f0e080de0c1cbca90adf2ed870c3
https://doi.org/10.1016/j.vibspec.2012.01.012
https://doi.org/10.1016/j.vibspec.2012.01.012
Publikováno v:
Journal of Microscopy. 241:273-281
The microstructure of detergent products for textile cleaning determines to a large extent the physical properties of these products. Correlative microscopy was used to reveal the microstructure by reconciling images obtained by scanning electron mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5842c9cfb8960ea20968bb3731f6f2
https://doi.org/10.1111/j.1365-2818.2010.03429.x
https://doi.org/10.1111/j.1365-2818.2010.03429.x
Publikováno v:
Analytica Chimica Acta, 595(1-2), 176-181. Elsevier
In order to obtain a rapid method that can detect adulteration of butter fats with cheaper vegetable fats, the use of NIR spectroscopy and multivariate modelling was explored. For model building and validation, an extensive set of samples was collect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f24f06b7269556add2600c9669fd36a
https://doi.org/10.1016/j.aca.2007.01.048
https://doi.org/10.1016/j.aca.2007.01.048
Autor:
John P. M. van Duynhoven, Adrian M. Haiduc, Christel Karine Reiffers-Magnani, Aleksander A. Reszka, Patricia C.M. Heussen
Publikováno v:
Food Research International. 40:425-434
Understanding the relations between sensory/physical parameters and the underlying microstructural features is an essential step for designing and manufacturing novel food products. ‘Deductive’ strategies to derive such structure–property relat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e9b3c03ff48fbdfa95165637945ce7e
https://doi.org/10.1016/j.foodres.2006.05.010
https://doi.org/10.1016/j.foodres.2006.05.010