Zobrazeno 1 - 10
of 46
pro vyhledávání: '"reologische eigenschappen"'
Autor:
Liu, K.
Background and aims Food structure is determined by its composition and the interaction between the compositional or structural elements. Both food structure and the texture perception of foods undergo dynamic changes during different phases of oral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19373c75ffd4d0ec112229f3b069ab05
https://research.wur.nl/en/publications/lubrication-and-perception-of-foods-tribological-rheological-and-
https://research.wur.nl/en/publications/lubrication-and-perception-of-foods-tribological-rheological-and-
Background and aims Food structure is determined by its composition and the interaction between the compositional or structural elements. Both food structure and the texture perception of foods undergo dynamic changes during different phases of oral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::d1192d5fdf87667aeeebe773912df705
Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::d5369a1b945efccfd3ff325d078a02d2
Autor:
Rovers, T.A.M.
Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c740d6053eb94a123cc850985b567c2a
https://research.wur.nl/en/publications/microbubble-stability-and-applications-in-food
https://research.wur.nl/en/publications/microbubble-stability-and-applications-in-food
Autor:
Vicente Da Silva, E.M.
A lifestyle that combines poor food choices with very low or no physical activity can result in the development of diseases such as obesity, and this is affecting a growing number of children. One of the most effective strategies to fight obesity com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b0dce403280a29e943f741d34ec29103
https://research.wur.nl/en/publications/pasta-highly-enriched-with-vegetables-from-microstructure-to-sens
https://research.wur.nl/en/publications/pasta-highly-enriched-with-vegetables-from-microstructure-to-sens
Autor:
Ton van Vliet
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a28992ca563fdc51c0e52a36a5c8926d
https://doi.org/10.1201/b15681
https://doi.org/10.1201/b15681
A lifestyle that combines poor food choices with very low or no physical activity can result in the development of diseases such as obesity, and this is affecting a growing number of children. One of the most effective strategies to fight obesity com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::1aa3343e403511ddd460f4343d9d822f
Increased protein consumption gives rise to various health benefits. High-protein intake can lead to muscle development, body weight control and suppression of sarcopenia progression. However, increasing the protein content in food products leads to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::ad68a6130ac4d542040a92aac2f66192
Autor:
Purwanti, N.
Increased protein consumption gives rise to various health benefits. High-protein intake can lead to muscle development, body weight control and suppression of sarcopenia progression. However, increasing the protein content in food products leads to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::800d220e981a0ce0807cd52dc64badae
https://research.wur.nl/en/publications/structuring-high-protein-foods
https://research.wur.nl/en/publications/structuring-high-protein-foods
cum laude graduation (with distinction)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::b6bbbbaa05a7e4f1fd89be07b917f2cc