Zobrazeno 1 - 10
of 833
pro vyhledávání: '"Physics and Physical Chemistry of Foods"'
Publikováno v:
Journal of Colloid and Interface Science 638 (2023)
Journal of Colloid and Interface Science, 638, 569-581
Journal of Colloid and Interface Science, 638, 569-581
Multiphase materials are often subjected to large deformations during processing, but the rheological responses of complex interfaces (e.g. stabilized by proteins) in this nonlinear deformation regime are still poorly understood. We expect nonlineari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c5c32f842b3b522e8d0b70ef9d00d63
https://doi.org/10.1016/j.jcis.2023.02.007
https://doi.org/10.1016/j.jcis.2023.02.007
Publikováno v:
Journal of Colloid and Interface Science 612 (2022)
Journal of Colloid and Interface Science, 612, 261-266
Journal of Colloid and Interface Science, 612, 261-266
Hypothesis: Tuning and controlling the flow behavior of multi-component liquids has been a long-lasting struggle in various technological applications. Here, we studied Marangoni spreading of a polymer-surfactant ternary solution when deposited on a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9739a1039872265d674544f2abcbb54
https://doi.org/10.1016/j.jcis.2021.12.168
https://doi.org/10.1016/j.jcis.2021.12.168
Publikováno v:
Journal of Colloid and Interface Science 627 (2022)
Journal of Colloid and Interface Science, 627, 415-426
Journal of Colloid and Interface Science, 627, 415-426
Hypothesis: Capillary suspensions feature networks of particles connected by liquid bridges, which are obtained by adding a small amount of a second immiscible liquid to a suspension. It is possible to link the network formation as well as the rheolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e8b5382ce5ea0d51b587190a9d84258
https://doi.org/10.1016/j.jcis.2022.07.067
https://doi.org/10.1016/j.jcis.2022.07.067
Autor:
Floor K. G. Schreuders, Leonard M. C. Sagis, Igor Bodnár, Remko M. Boom, Atze Jan van der Goot
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Scientific Reports, 12(1)
Scientific Reports
Scientific Reports 12 (2022) 1
Scientific Reports, 12(1)
Scientific Reports
Scientific Reports 12 (2022) 1
The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat analogues resemble the original meat products. Texture maps and dissipation colour schemes were use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f883e4d7f8ac02275d3be012810eff2
https://doaj.org/article/f9dc03651bdd48c79d03a992a316b667
https://doaj.org/article/f9dc03651bdd48c79d03a992a316b667
Publikováno v:
Food Hydrocolloids, 143
Food Hydrocolloids 143 (2023)
Food Hydrocolloids 143 (2023)
Mung bean is an upcoming source of plant proteins with good foaming properties. The relation between its foaming properties and interfacial properties has not received much attention and was addressed in this work. To this end, five different mung be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1e6632469ee72db724da828627f4477
https://research.wur.nl/en/publications/physical-interfacial-and-foaming-properties-of-different-mung-bea
https://research.wur.nl/en/publications/physical-interfacial-and-foaming-properties-of-different-mung-bea
Publikováno v:
Food Research International 165 (2023)
Food Research International, 165
Food Research International, 165
Plasmin plays an important role in casein hydrolysis during cheese ripening, which may influence the properties of the casein network and the texture of the final product. In view of this, the relation between plasmin-induced casein hydrolysis and te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::093abc749e1b229baae34ee406c72a47
https://doi.org/10.1016/j.foodres.2022.112421
https://doi.org/10.1016/j.foodres.2022.112421
Autor:
Pyett, Stacy, Trindade, Luisa, Schwarz, Ayla, Gerritsen, Alwin, Hoek, Elise, van der Meer, Ingrid, Scholten, Elke, Veldkamp, Teun, de Vet, Emely, Dagevos, H., de Lauwere, C.C.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::916125f2922218b3b627894b1d89b8e8
https://research.wur.nl/en/publications/protein-transition-investment-theme-end-term-report-2019-2022
https://research.wur.nl/en/publications/protein-transition-investment-theme-end-term-report-2019-2022
Publikováno v:
Food Hydrocolloids, 139
Food Hydrocolloids 139 (2023)
Food Hydrocolloids 139 (2023)
Poor solubility is a common characteristic of many plant protein ingredients which often hampers product formulation. We exploit simple coacervation, or liquid-liquid phase separation, of plant proteins in flours, to formulate plant proteins as powde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02db469451eba87f4d07e5ef91696aaa
https://research.wur.nl/en/publications/soluble-protein-particles-produced-directly-from-mung-bean-flour-
https://research.wur.nl/en/publications/soluble-protein-particles-produced-directly-from-mung-bean-flour-
Publikováno v:
Food Hydrocolloids. 144
Saponins are naturally occurring components in plants, which have promising interface stabilising properties. In this work, we will focus on the saponin type called escin, which is known to form very strong viscoelastic interfacial layers at the air-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::439b1ef71102bd170d42bc9bf6c63135
https://doi.org/10.1016/j.foodhyd.2023.108941
https://doi.org/10.1016/j.foodhyd.2023.108941