Zobrazeno 1 - 10
of 37
pro vyhledávání: '"gelering"'
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
It is the ability to establish triple helices and assemble into supramolecular structures, which makes collagen and its denature counterpart, gelatine, interesting for the food and biomedical industry. Collagen and gelatine array of applications is q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::ddbab9bc20cdd37f61ec2f2bdfc42b00