Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Stephan Dierckx"'
Autor:
Stephan Dierckx, Milagros Patrizi, Marián Merino, Sonia González, José L. Mullor, Reyhan Nergiz-Unal
Publikováno v:
Frontiers in Medicine, Vol 11 (2024)
BackgroundCollagen is one of the major proteins of the skin and it is particularly important for its strength and resilience. Skin aging is a natural process that is characterized by the decrease and fragmentation of collagen in the dermis. Oral supp
Externí odkaz:
https://doaj.org/article/14f8d3fcbe964a4ab4432ee72c9a01d6
Publikováno v:
Ghent University Academic Bibliography
Functional properties of glyco-protein conjugates of the anionic polysaccharide pectin with whey protein isolate, obtained by dry heat treatment at 60 °C for 14 days, have been investigated in O/W emulsions containing 20% (w/w) soybean oil and 0.4%
Autor:
André Huyghebaert, Stephan Dierckx
Publikováno v:
Food Hydrocolloids. 16:489-497
Thermal analysis by differential scanning calorimetry and dynamic rheology were used to evaluate possible effects of sucrose and sorbitol at various concentrations on the thermogelation of a 150 g kg −1 whey protein isolate solution at pH 6.0 and 8
Publikováno v:
Ghent University Academic Bibliography
Summary - Most of the classification methods so far published for chee se varieties which are based either on rheological or compositional properties appear to be inadequate. Still, a promising approach in this area of cheese research is the applicat
Autor:
Stephan Dierckx, Lieselot Vercruysse, Kris Gevaert, Guy Smagghe, Nicole Morel, Bart Ghesquière, John Van Camp, Griet Herregods, Erwin Quanten
Publikováno v:
Journal of agricultural and food chemistry. 59(2)
In this project we report on the angiotensin I-converting enzyme (ACE)-inhibitory activity of a bovine gelatin hydrolysate (Bh2) that was submitted to further hydrolysis by different enzymes. The thermolysin hydrolysate (Bh2t) showed the highest in v
Autor:
John Van Camp, Stephan Dierckx
Publikováno v:
Food Science and Technology ISBN: 9780824750398
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9033519f875540863e062beddc926987
https://doi.org/10.1201/b11081-8
https://doi.org/10.1201/b11081-8
Autor:
N. Neirynch, Stephan Dierckx, P. Van der Meeren, G. O. Phillips, P. A. Williams, Koen Dewettinck, S. Bayarri Gorbe
Publikováno v:
Gums and Stabilisers for the Food Industry 12 ISBN: 9780854048915
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40e9ed32ad05a587ca268b062961b7b8
https://doi.org/10.1039/9781847551214-00405
https://doi.org/10.1039/9781847551214-00405
Publikováno v:
Ghent University Academic Bibliography
This paper presents a review of the industrially most relevant exudate gums: gum arabic, gum karya, and gum tragacanth. Exudate gums are obtained as the natural exudates of different tree species and exhibit unique properties in a wide variety of app
Publikováno v:
Encyclopedia of Analytical Chemistry
Proteins are an important fraction in most foodstuffs, ranging from 1.8% in roots and tubers up to about 25% in legumes.1 However, in foods they are present in a complex multicomponent matrix also containing water, lipids, carbohydrates, and some min