Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Pieter Walstra"'
Autor:
Sabine Fischer, Koen Dewettinck, J.H. Zijtveld, P. Van der Meeren, Pieter Walstra, D. Van de Walle, Eveline Fredrick
Publikováno v:
International Dairy Journal. 21:685-695
Isothermal crystallization behaviour of natural and recombined creams and their bulk milk fats was examined at 5 °C using differential scanning calorimetry to analyze crystallization kinetics, X-ray diffraction to elucidate the crystallization mecha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7f7c77fe839e267f71a93c660f3bdf7
https://doi.org/10.1016/j.idairyj.2010.11.007
https://doi.org/10.1016/j.idairyj.2010.11.007
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic,
Publikováno v:
Journal of Texture Studies 36 (2005) 5-6
Journal of Texture Studies, 36(5-6), 516-543
Journal of Texture Studies, 36(5-6), 516-543
Compression and wire-cutting experiments on dispersions of fully hydrogenated palm oil in sunflower oil with varying fraction solid fat were carried out to establish which parameters are important for the large deformation behavior of fat crystal net
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b7b5de9a55695a0905b0da121020d42
https://doi.org/10.1111/j.1745-4603.2005.00030.x
https://doi.org/10.1111/j.1745-4603.2005.00030.x
Publikováno v:
Journal of Texture Studies 36 (2005) 5-6
Journal of Texture Studies, 36(5-6), 544-568
Journal of Texture Studies, 36(5-6), 544-568
Dispersions of hydrogenated palm oil (HP) in sunflower oil were crystallized in a scraped-surface heat exchanger (SSHE), where local strain rates are high. The HP crystallized completely or partially under shear, possibly followed by crystallization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c55294eed99c57dd073cd6e6f58e2e8
https://doi.org/10.1111/j.1745-4603.2005.00031.x
https://doi.org/10.1111/j.1745-4603.2005.00031.x
Autor:
Gerrit A van Koningsveld, Alphons G. J. Voragen, Martinus A.J.S. van Boekel, Harmen H.J. de Jongh, Pieter Walstra, Gerrit Wijngaards, Harry Gruppen
Publikováno v:
Journal of the Science of Food and Agriculture, 82(1), 134-142
Journal of the Science of Food and Agriculture, 1, 82, 134-142
Journal of the Science of Food and Agriculture 82 (2002) 1
Journal of the Science of Food and Agriculture, 1, 82, 134-142
Journal of the Science of Food and Agriculture 82 (2002) 1
The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c77a0afaab9461a533bcf920fc1e473b
https://doi.org/10.1002/jsfa.1015
https://doi.org/10.1002/jsfa.1015
Publikováno v:
International Dairy Journal 10 (2000)
International Dairy Journal, 10, 225-232
International Dairy Journal, 10, 225-232
The influence of casein micelle composition on the extent of chymosin association is described. The association of chymosin with artificial micelles, made with combinations of α s -or β -casein with κ -casein, in a compositional range of α s or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb36c5240c2cea00c2e12e78de9afe55
https://doi.org/10.1016/s0958-6946(00)00050-9
https://doi.org/10.1016/s0958-6946(00)00050-9
Publikováno v:
International Dairy Journal, 9, 201-205
International Dairy Journal 9 (1999)
International Dairy Journal 9 (1999)
The structure and stability of the casein micelle are fairly well known under conditions as in milk. However, much less is known and understood for conditions as are prevalent in ice cream. In this study it was observed that structure and behaviour o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d35997d1c878418af26ac98f54b89d9c
https://doi.org/10.1016/s0958-6946(99)00061-8
https://doi.org/10.1016/s0958-6946(99)00061-8
Publikováno v:
International Dairy Journal 8 (1998) 4
International Dairy Journal, 8(4), 319-324
International Dairy Journal, 8(4), 319-324
The association of hen eggs’ lysozyme with caseins was studied by using three casein substrates: (I) solutions of the various caseins, (II) artificially made casein micelles of various compositions and (III) caseins adsorbed onto soya-oil emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ecb59a16476a074898cde3c873e2182
https://doi.org/10.1016/s0958-6946(98)00053-3
https://doi.org/10.1016/s0958-6946(98)00053-3
Publikováno v:
International Dairy Journal 7 (1997) 6-7
International Dairy Journal, 7(6-7), 381-388
International Dairy Journal, 7(6-7), 381-388
The effects of gelation temperature (20, 30 or 40 °C), assay temperature, concentration of glucono-δ-lactone (GDL) added, and NaCl concentration on the rheological properties of acid casein gels were studied at small and large deformations. Gels pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96681889df040b07433de681857cd673
https://doi.org/10.1016/s0958-6946(97)00027-7
https://doi.org/10.1016/s0958-6946(97)00027-7
Publikováno v:
International Dairy Journal, 7, 43-46
International Dairy Journal 7 (1997)
International Dairy Journal 7 (1997)
The flavour of cheese develops partly due to retained milk-clotting enzymes in curd during cheese ripening. In this paper, the influence of the casein micelle composition, and the pH of the micelle solution on the amount of chymosin adsorbed onto cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba06c205af98ffee29000177a19c06dc
https://doi.org/10.1016/s0958-6946(96)00053-2
https://doi.org/10.1016/s0958-6946(96)00053-2