Výsledky vyhledávání - "Sliwinski, E.L."

Akademický článek

Effects of heat on physicochemical properties of whey protein-stabilised emulsions

Autor: Sliwinski, E.L. ^*, Roubos, P.J., Zoet, F.D., van Boekel, M.A.J.S., Wouters, J.T.M.

Publikováno v: In Colloids and Surfaces B: Biointerfaces 2003 31(1):231-242

Akademický článek

Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions

Autor: Sliwinski, E.L. ^*, Lavrijsen, B.W.M., Vollenbroek, J.M., van der Stege, H.J., van Boekel, M.A.J.S., Wouters, J.T.M.

Publikováno v: In Colloids and Surfaces B: Biointerfaces 2003 31(1):219-229

Zobrazit plný text záznamu

Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough

Autor: Sliwinski, E.L., van der Hoef, M., Kolster, P., van Vliet, T.

Publikováno v: Rheologica Acta 43 (2004) 4
Rheologica Acta, 43(4), 321-332

Glutens were isolated from flour of three European wheat cultivars which perform differently in cereal products. The rheological and fracture properties of gluten-water doughs were determined in uniaxial and biaxial extension at large deformations an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dbeaf4d39a5c1fbd84ca8094dacf54b
https://research.wur.nl/en/publications/large-deformation-properties-of-wheat-dough-in-uni-and-biaxial-ex

Zobrazit plný text záznamu

Large-Deformation Properties of Wheat Flour and Gluten Dough

Autor: Sliwinski, E.L.

Keywords: Wheat, gluten protein, bread, puff pastry, flour dough, gluten dough,rheology,uniaxialextension, biaxial extension, fracture.Rheologicaland fracture properties of flour and glutendoughsfrom eight wheat cultivars were studied and related to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::14aaadda917bec42e05c0a67eba7a4e5
https://research.wur.nl/en/publications/large-deformation-properties-of-wheat-flour-and-gluten-dough

Zobrazit plný text záznamu