Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Ton van Vliet"'
Autor:
Cristina Primo-Martín, Ton van Vliet
Publikováno v:
Journal of Texture Studies. 42:82-94
Hard solid foods encompass a large variety of dry products as well as products with high water content. Most of these foods have a cellular structure, which is generally characterized by connected fairly rigid cell walls, enclosing a fluid material t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::208ee3549ffd920653eb92a6ae2a3a10
https://doi.org/10.1111/j.1745-4603.2010.00273.x
https://doi.org/10.1111/j.1745-4603.2010.00273.x
Autor:
Marcel B.J. Meinders, Ton van Vliet
Publikováno v:
Food Research International 44 (2011) 9
Food Research International, 44(9), 2814-2821
Food Research International, 44(9), 2814-2821
Step-wise and oscillatory gravimetric sorption experiments were used to study the equilibrium and dynamic water sorption behavior of bread crust. Water uptake kinetics is strongly related to crispness retention of composite products consisting of a d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30a48551ec06ac32cdc15a71b0ee1d84
https://doi.org/10.1016/j.foodres.2011.06.027
https://doi.org/10.1016/j.foodres.2011.06.027
Publikováno v:
Food Hydrocolloids, 23, 1853-1863
Food Hydrocolloids 23 (2009)
Food Hydrocolloids 23 (2009)
The effect of the ratio between the modulus of the oil droplets and that of the gel matrix (varied by changing gelling agent concentration and oil droplet size) on the large deformation properties of gelatine, ¿-carrageenan and whey protein isolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b318db73336e031987a6814826eaae
https://doi.org/10.1016/j.foodhyd.2009.03.002
https://doi.org/10.1016/j.foodhyd.2009.03.002
Publikováno v:
Food Hydrocolloids 23 (2009) 5
Food Hydrocolloids, 23(5), 1381-1393
Food Hydrocolloids, 23(5), 1381-1393
The large deformation properties of gelatine, κ-carrageenan and whey protein isolate (WPI) gels filled with bound and unbound oil droplets were studied as a function of compression speed. The rheological properties of the gel matrices controlled the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14c934e523ced7b0280495e15c620ce2
https://doi.org/10.1016/j.foodhyd.2008.11.016
https://doi.org/10.1016/j.foodhyd.2008.11.016
Autor:
Rob J. Hamer, Marcel B.J. Meinders, Eva M. Castro-Prada, Cristina Primo-Martín, Ton van Vliet
Publikováno v:
Journal of Texture Studies 40 (2009) 2
Journal of Texture Studies, 40(2), 127-156
Journal of Texture Studies, 40(2), 127-156
Very little is known on the rate dependency of the fracture behavior of crispy products as a function of water activity (Aw). Therefore, the effect of deformation speed on instrumental and sensory crispness was studied as a function of Aw. Deformatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ec1926e0cb27905d7a17fcd7d4757b
https://doi.org/10.1111/j.1745-4603.2009.00173.x
https://doi.org/10.1111/j.1745-4603.2009.00173.x
Autor:
Marcel B.J. Meinders, Ton van Vliet
Publikováno v:
Food Hydrocolloids 23 (2009) 9
Food Hydrocolloids, 23(9), 2234-2242
Food Hydrocolloids, 23(9), 2234-2242
Water sorption and dynamical properties of bread crust were studied using gravimetric sorption experiments. Water uptake and loss were measured while relative humidity (RH) was step-wise in- or decreased. Experimental results were compared with Ficki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::913eccfac6189b06eb10c12a0d5fe607
https://doi.org/10.1016/j.foodhyd.2009.05.007
https://doi.org/10.1016/j.foodhyd.2009.05.007
Autor:
V.N. Mohan Rao, Ton van Vliet
Publikováno v:
Journal of Texture Studies. 39:435-443
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42e3e1d474ad228f3595d23825aee52d
https://doi.org/10.1111/j.1745-4603.2008.00152.x
https://doi.org/10.1111/j.1745-4603.2008.00152.x
Autor:
Martien A. Cohen Stuart, Ton van Vliet, Renate A. Ganzevles, Remco Fokkink, Harmen H.J. de Jongh
Publikováno v:
Journal of Colloid and Interface Science 317 (2008) 1
Journal of Colloid and Interface Science, 317(1), 137-147
Journal of Colloid and Interface Science, 317(1), 137-147
Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9531b7bacc0db5058a7c9a3c113f5c
https://doi.org/10.1016/j.jcis.2007.09.030
https://doi.org/10.1016/j.jcis.2007.09.030
Autor:
Erik van der Linden, Fred van de Velde, Ton van Vliet, Martinus A.J.S. van Boekel, Ladislava van den Berg
Publikováno v:
Food Biophysics, 3(2), 198-206
Food Biophysics 3 (2008) 2
Food Biophysics 3 (2008) 2
Establishing relationships between physical and sensorial properties of semi-solid foods is essential to develop tailored products. Whey protein/polysaccharide mixed gels were used to model both natural and fabricated semi-solid foods. The presence o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::016d8ba71c073295045cb7d586d48f57
https://doi.org/10.1007/s11483-008-9084-5
https://doi.org/10.1007/s11483-008-9084-5
Publikováno v:
Mechanics of Time-Dependent Materials 19 (2015) 4
Mechanics of Time-Dependent Materials, 19(4), 505-518
Mechanics of Time-Dependent Materials, 19(4), 505-518
The recoverable energy (RE), defined as the ratio of the work exerted on a test specimen during compression and recovered upon subsequent decompression, has been shown to correlate to sensory profiling of protein-based food products. Understanding th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa277713db3df9dc69e9608728b9f11b
https://research.wur.nl/en/publications/the-contribution-of-time-dependent-stress-relaxation-in-protein-g
https://research.wur.nl/en/publications/the-contribution-of-time-dependent-stress-relaxation-in-protein-g
