Zobrazeno 1 - 10
of 267
pro vyhledávání: '"Paul, Van der Meeren"'
Publikováno v:
Foods, Vol 13, Iss 14, p 2236 (2024)
It is important to differentiate milk with different thermostabilities for diverse applications in food products and for the appropriate selection of processing and maintenance of manufacturing facilities. In this review, an overview of the chemical
Externí odkaz:
https://doaj.org/article/d6aa1a8c4ec24a40b96742722eb627b6
Publikováno v:
Aggregate, Vol 5, Iss 1, Pp n/a-n/a (2024)
Abstract For more than a decade, the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality, phase behavior, and dynamics at a multidisciplin
Externí odkaz:
https://doaj.org/article/1aca73b66f484ddb995051dbcc20c912
Autor:
Han Chen, Jiaqi Su, Charles S. Brennan, Paul Van der Meeren, Nana Zhang, Yi Tong, Pengjie Wang
Publikováno v:
Materials Today Advances, Vol 16, Iss , Pp 100307- (2022)
Background: Zein is the major protein in corn and the main byproduct of the starch industry and, therefore, crucial for global agricultural commodities. Its unique fibre-forming properties, which underline its potential as a biodegradable material, h
Externí odkaz:
https://doaj.org/article/4b65c32efd444ce095b2fd38e206abd6
Autor:
Ferre Rebry, Arnout Declerck, Karl-Friedrich Ratzsch, Manfred Wilhelm, Koen Dewettinck, Paul Van der Meeren
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 414-420 (2021)
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated N
Externí odkaz:
https://doaj.org/article/73b0361f5c7b4d3492cd5384ea94447a
Autor:
Wahyu Wijaya, Huijuan Zheng, Ting Zheng, Shiwei Su, Ashok R. Patel, Paul Van der Meeren, Qingrong Huang
Publikováno v:
Current Research in Food Science, Vol 2, Iss , Pp 11-19 (2020)
In this work, the bioaccessibility of polymethoxyflavones (PMFs) loaded in high internal phase emulsions (HIPE, ϕoil = 0.82) stabilized by whey protein isolate (WPI)-low methoxy pectin (LMP) complexes was evaluated using in vitro lipolysis and dynam
Externí odkaz:
https://doaj.org/article/be45dc9f6d544a3b89d44ec2348549ed
Autor:
Hao Li, Paul Van der Meeren
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7109-7118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2008f0ee37898c3c0bd4b58183037cb
https://doi.org/10.1021/acs.jafc.3c00443
https://doi.org/10.1021/acs.jafc.3c00443
Autor:
Wahyu Wijaya, Huijuan Zheng, Ting Zheng, Shiwei Su, Ashok R. Patel, Paul Van der Meeren, Qingrong Huang
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 949- (2021)
Externí odkaz:
https://doaj.org/article/023f6342ece84637b97b241f5f363618
Autor:
Esra Kocaman, Davide Rabiti, Juan Sebastian Murillo Moreno, Asli Can Karaca, Paul Van der Meeren
Publikováno v:
Molecules, Vol 27, Iss 2, p 394 (2022)
The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of
Externí odkaz:
https://doaj.org/article/2cb44e2a0a5442d9a64dd584fdaa23da
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6707-6717
The interactions between various food colloids in different systems (e.g., dispersions, emulsions, creams) have a bearing on the processing and characteristics of food systems. Hydrophilic polysaccharides have been proven to have the potential to fab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4f43dd37abc46e50be44afeeae240bb
https://doi.org/10.1002/jsfa.12038
https://doi.org/10.1002/jsfa.12038
Publikováno v:
Foods, Vol 10, Iss 3, p 520 (2021)
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantificati
Externí odkaz:
https://doaj.org/article/8fb6866069414116b96c319d07f8aa6b