Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Theo B. J. Blijdenstein"'
Autor:
Johan Hazekamp, Jack Seijen ten-Hoorn, Krassimir P. Velikov, Theo B. J. Blijdenstein, Ashok R. Patel
Publikováno v:
Soft Matter. 9:1428-1436
Natural polyphenolic compounds show interesting complexation behavior with various macromolecules due to their unique structural characteristics that enables molecular transition such as electronic delocalization and conjugation and intra- and interm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736c88db6b6540cf9386783662632330
https://doi.org/10.1039/c2sm27200h
https://doi.org/10.1039/c2sm27200h
Autor:
Simeon D. Stoyanov, Theo B. J. Blijdenstein, Alex Lips, Krassimir D. Danov, Eddie G. Pelan, Elka S. Basheva, Peter A. Kralchevsky
Publikováno v:
Langmuir. 27:4481-4488
The hydrophobins are a class of amphiphilic proteins which spontaneously adsorb at the air/water interface and form elastic membranes of high mechanical strength as compared to other proteins. The mechanism of hydrophobin adhesion is of interest for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::112573bb177e0d3ff34b3d7aeb67d1d3
https://doi.org/10.1021/la2001943
https://doi.org/10.1021/la2001943
Publikováno v:
Food Hydrocolloids, 19(5), 915-922
Food Hydrocolloids 19 (2005) 5
Food Hydrocolloids 19 (2005) 5
Upon consumption of emulsions, mixing with saliva occurs. This article shows that whole saliva and a model mucin (pig gastric mucin, PGM) are able to induce extensive droplet flocculation. Saliva samples collected from several subjects at different t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba6d7743970a0aa0eb9cacb6e0bce6f
https://doi.org/10.1016/j.foodhyd.2004.12.005
https://doi.org/10.1016/j.foodhyd.2004.12.005
Publikováno v:
Colloids and Surfaces. A: Physicochemical and Engineering Aspects 245 (2004) 1-3
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 245(1-3), 41-48
Colloids and Surfaces. A: Physicochemical and Engineering Aspects, 245(1-3), 41-48
Stability against demixing, rheology and microstructure of emulsions that were flocculated by depletion or bridging were compared. Flocculation by depletion and bridging was induced by addition of the polysaccharide carboxy-methylcellulose (CMC) to e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5ec3003b35b2e60457b5dbadf90c2e5
https://doi.org/10.1016/j.colsurfa.2004.07.002
https://doi.org/10.1016/j.colsurfa.2004.07.002
Publikováno v:
Langmuir 20 (2004) 12
Langmuir, 20(12), 4881-4884
Langmuir, 20(12), 4881-4884
This paper shows that low concentrations of beta-lactoglobulin fibrils can induce depletion-flocculation in beta-lactoglobulin-stabilized oil-in-water emulsions. The minimum required fibril concentration for flocculation was determined experimentally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83b06658aff9d3e194147ff5a8b3b21f
https://doi.org/10.1021/la0497447
https://doi.org/10.1021/la0497447
Publikováno v:
Langmuir, 20(26), 11321-11328
Langmuir 20 (2004) 26
Langmuir 20 (2004) 26
This paper describes an experimental comparison of microstructure, rheology, and demixing of bridging- and depletion-flocculated oil-in-water emulsions. Confocal scanning laser microscopy imaging showed that bridging-flocculated emulsions were hetero
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9980027e0c0bc9d7957e325420c07fa1
https://doi.org/10.1021/la048608z
https://doi.org/10.1021/la048608z
Autor:
Yves Nicolas, Rob C van Polanen, Alain Steyer, Jean-Pierre Munch, Dirk van den Ende, Theo B. J. Blijdenstein, Marcel Paques, George A. van Aken, Jan K. G. Dhont, Alexandra Knaebel
Publikováno v:
Food Hydrocolloids, 17(6), 907-913
Food Hydrocolloids 17 (2003) 6
Food hydrocolloids, 17(6), 907-913. Elsevier
Food Hydrocolloids 17 (2003) 6
Food hydrocolloids, 17(6), 907-913. Elsevier
Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40a7db1adb4132f8025fab18f9e05abb
https://doi.org/10.1016/s0268-005x(03)00113-9
https://doi.org/10.1016/s0268-005x(03)00113-9
Publikováno v:
The Eleventh Gums and Stabilisers for the Food Industry Conference, 2nd-6th July 2001
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3aafc23047018f362244fd64a1776775
https://doi.org/10.1039/9781847551016-00256
https://doi.org/10.1039/9781847551016-00256
Publikováno v:
Food Hydrocolloids 18 (2004) 5
Food Hydrocolloids, 18(5), 857-863
Food Hydrocolloids, 18(5), 857-863
The phase behaviour and mechanical properties of 10 wt% oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by the polysaccharide dextran were studied as a function of sucrose concentration. The sucrose concentration affect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a5f988b073d7ee2d7edf7364c4acc6b
https://research.wur.nl/en/publications/dextran-induced-depletion-flocculation-in-oil-water-emulsions-in-
https://research.wur.nl/en/publications/dextran-induced-depletion-flocculation-in-oil-water-emulsions-in-
Publikováno v:
Food Hydrocolloids 17 (2003) 5
Food Hydrocolloids, 17(5), 661-669
Food Hydrocolloids, 17(5), 661-669
This paper reports on creaming and flocculation in 10% (w/w) oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by dextran. Dextran and an additional amount of β-lg were added at various concentrations after emulsion form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcfedec4fa03a1b2537af65471eb780d
https://research.wur.nl/en/publications/suppression-of-depletion-flocculation-in-oil-water-emulsions-a-ki
https://research.wur.nl/en/publications/suppression-of-depletion-flocculation-in-oil-water-emulsions-a-ki