Zobrazeno 1 - 10
of 47
pro vyhledávání: '"gelering"'
Publikováno v:
Voedingsmiddelentechnologie VMT, Sept., 18/19, 20-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9921597ca3378ac1c1110063eaffb3f4
http://resolver.tudelft.nl/uuid:5c38a37c-3569-4102-b960-635196a92231
http://resolver.tudelft.nl/uuid:5c38a37c-3569-4102-b960-635196a92231
Autor:
Auke de Vries
Over the recent years, structuring of oil into ‘organogels’ or ‘oleogels’ has gained much attention amongst colloid-, material,- and food scientists. Potentially, these oleogels could be used as an alternative for saturated- and trans fats in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ff8eb15ff61f0ed8b353ad2afd4f76
https://doi.org/10.18174/403635
https://doi.org/10.18174/403635
Autor:
Anika Oppermann
The use of double (w1/o/w2) emulsions, in which part of the oil is replaced by small water droplets, is a promising strategy to reduce oil content in food products. For successful applications, (1) significant levels of fat reduction (i.e. significan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16e3973e3053834c705012369c2a0b94
https://doi.org/10.18174/403479
https://doi.org/10.18174/403479
Autor:
Geraldine Avila Ruiz
Foods rich in protein are nowadays high in demand worldwide. To ensure a sustainable supply and a high quality of protein foods, novel food proteins and processing technologies need to be explored to understand whether they can be used for the develo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f982d91829a12c88039f20887e52630b
https://research.wur.nl/en/publications/exploring-novel-food-proteins-and-processing-technologies-a-case-
https://research.wur.nl/en/publications/exploring-novel-food-proteins-and-processing-technologies-a-case-
Autor:
Urbonaite, V.
Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is importan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::edd8750d5ebbe815217e704d4e2a6297
https://research.wur.nl/en/publications/water-holding-of-protein-gels
https://research.wur.nl/en/publications/water-holding-of-protein-gels
Autor:
Ersch, C.
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mixtures, understanding gelation in mixtures is an important goal in food science. Here we presented a systematic investigation on the influence of mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ed88ec112f03c64adeaaa1ea774a17ea
https://research.wur.nl/en/publications/protein-mixtures-interactions-and-gelation
https://research.wur.nl/en/publications/protein-mixtures-interactions-and-gelation
Gelation is a ubiquitous process in the preparation of foods. As most foods are multi constituent mixtures, understanding gelation in mixtures is an important goal in food science. Here we presented a systematic investigation on the influence of mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::5ce48840af87855263f692b25db6b380
Food products are typically multicomponent systems, where often the spatial volume is set by a protein continuous network. The ability of protein-based food products to entrap water and to prevent its exudation upon mechanical deformation is importan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::25433e20c78b3ae8d07f92f7275271d7