Zobrazeno 1 - 10
of 137
pro vyhledávání: '"van Dalen, G."'
Publikováno v:
In Journal of Food Engineering May 2013 116(2):622-626
Publikováno v:
In Vibrational Spectroscopy May 2012 60:118-123
Publikováno v:
In Journal of Food Engineering March 2012 109(2):301-310
Autor:
Węglarz, W.P., Hemelaar, M., van der Linden, K., Franciosi, N., van Dalen, G., Windt, C., Blonk, H., van Duynhoven, J., Van As, H.
Publikováno v:
In Food Chemistry 2008 106(4):1366-1374
Autor:
van Dalen, G., van Velzen, E.J.J., Heussen, P.C.M., Sovago, M., van Malssen, K.F., van Duynhoven, J.P.M.
Publikováno v:
Journal of Raman spectroscopy, 48(8), 1075-1084
Journal of Raman spectroscopy 48 (2017) 8
Journal of Raman spectroscopy 48 (2017) 8
The microstructure of fat spreads is of fundamental importance to their sensorial properties such as texture, mouthfeel and spreadability. Fat spreads are water in oil emulsions,with a continuous phase supported by a fat crystal network. Confocal Ram
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f0b39e69f21595ab68a6897b4adffbb7
https://research.wur.nl/en/publications/raman-hyperspectral-imaging-and-analysis-of-fat-spreads
https://research.wur.nl/en/publications/raman-hyperspectral-imaging-and-analysis-of-fat-spreads
Publikováno v:
Journal of Microscopy. Mar2011, Vol. 241 Issue 3, p273-281. 9p. 3 Color Photographs, 3 Black and White Photographs, 2 Diagrams, 2 Graphs.
Autor:
van Dalen, G.1
Publikováno v:
Journal of Microscopy. Nov2002, Vol. 208 Issue 2, p116-133. 18p.
Autor:
Schutyser, M.A.I., Qiu, J., Almeida-Rivera, C., Khalloufi, S., van Dalen, G., Benali, Marzouk
Publikováno v:
Proceedings Eurodrying conference
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2b1dbaeee97df82970e2869bb38386f1
https://research.wur.nl/en/publications/porosity-predictions-of-processed-food-materials-using-experiment
https://research.wur.nl/en/publications/porosity-predictions-of-processed-food-materials-using-experiment
Publikováno v:
New Food 14 (2011) 1
The assessment of the microstructural impact of processing on fruits and vegetables is a prerequisite for understanding the relation between processing and textural quality. By combining complementary imaging techniques, one can obtain a multi scale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______9405::a79a184fd3d510a1dbf500e90ae44f6a
https://research.wur.nl/en/publications/microstructure-characterisation-of-processed-fruits-and-vegetable
https://research.wur.nl/en/publications/microstructure-characterisation-of-processed-fruits-and-vegetable
Autor:
Mohoric, A., van Duynhoven, J.P.M., van Dalen, G., Vergeldt, F.J., Gerkema, E., de Jager, P.A., van As, H.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::04f35d63774cf2c0f16f4a5fac1f099c
https://research.wur.nl/en/publications/the-effect-of-porous-structure-of-rice-on-the-hydration-rate-inve
https://research.wur.nl/en/publications/the-effect-of-porous-structure-of-rice-on-the-hydration-rate-inve