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Showing 1 to 20 of 21 found. Next | Sort by date

1 Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
article 2016    
Author: Jose, J. · Pouvreau, L. · Martin, A.H.
Keywords: Nutrition · Whey proteins · Soy proteins · Gelation · Water holding · Gel stiffness · Coarseness · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

2 Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles
article 2012    
Author: Martin, A.H. · Jong, G.A.H. de
Keywords: Biology · Cold-set gelation · Fe 2+ encapsulation · Fe 2+ release · Heat treatment · Whey protein · Healthy for Life · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

3 Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles
article 2012    
Author: Martin, A.H. · Jong, G.A.H. de
Keywords: Nutrition · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences

4 Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins
article 2014    
Author: Martin, A.H. · Nieuwland, M. · Jong, G.A.H. de
Keywords: Nutrition · RuBisCO · Extraction · Gelation · Fracture properties · Protein interactions · Plant proteins · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

5 Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
article 2002    
Author: Martin, A.H. · Bos, M.A. · Vliet, T. van
Keywords: Nutrition · Air/water interface · Foaming properties · Interfacial rheology · Soy glycinin · Foaming agent · Glycinin · Acidity · Adsorption · Air · Alkalinity · Conformational transition · Flow kinetics · Measurement · Phase transition · Soybean · Structure analysis · Viscosity
[Abstract]

6 Gelation and interfacial behaviour of vegetable proteins
article 2002    
Author: Vliet, T. van · Martin, A.H. · Bos, M.A.
Keywords: Nutrition · Gelation · Interfacial properties · Rheology · Vegetable proteins
[Abstract]

7 Modulating fracture properties of mixed protein systems
article 2015    
Author: Ersch, C.E. · Laak, I. ter · Linden, E. van der · Venema, P. · Martin, A.H.
Keywords: Nutrition · Fracture · Soy protein · Gelatin · Texture · Protein mixture · Formulation flexibility · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[PDF] [Abstract]

8 Fibril Formation from Pea Protein and Subsequent Gel Formation
article 2014    
Author: Munialo, XC.D. · Martin, A.H. · Linden, E. van der · Jongh, H.H.J de
Keywords: Nutrition · Pea protein · Fibril assembly · Fibrillar aggregates · Whey protein · Soy protein · Gel formation · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

9 Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability
article 2002    
Author: Martin, A.H. · Grolle, K. · Bos, M.A. · Stuart, M.A.C. · Vliet, T. van
Keywords: Nutrition · Adsorption · Air · Excipients · Proteins · Rheology · Time Factors · Water
[Abstract]

10 Failure behaviour of adsorbed protein layers: Consequences for emulsion and foam stability
article 2003    
Author: Vliet, T. van · Aken, G.A. van · Bos, M.A. · Martin, A.H.
Keywords: Nutrition · Food technology

11 Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules
article 2005    
Author: Martin, A.H. · Cohen Stuart, M.A. · Bos, M.A. · Vliet, T. van
Keywords: Nutrition · Food technology · Adsorption · Coalescence · Colloids · Computer simulation · Cracks · Flocculation · Fourier transform infrared spectroscopy · Hydrogen bonds · Rheology · Shear deformation · Stress relaxation · Thermostats · Viscoelasticity · Water · Air/water interfaces · Infra-red reflection absorption spectroscopy (IRRAS) · Intermolecular bonding · Mechanical films · Proteins · protein · water · adsorption · air · article · biomechanics · chemistry · elasticity · infrared spectrophotometry · methodology · protein denaturation · surface property · time · viscosity · Adsorption · Air · Biomechanics · Elasticity · Protein Denaturation · Proteins · Spectrophotometry, Infrared · Surface Properties · Time Factors · Viscosity · Water
[Abstract]

12 Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium caseinate and soy proteins
article 2016    
Author: Martin, A.H. · Reyes Jiménez, M. L. de los · Pouvreau, L.
Keywords: Nutrition · Sodium caseinate · Soy proteins · Gel · Fracture stress · Aggregation · Acidification · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

13 Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures
article 2016    
Author: Martin, A.H. · Bakhuizen, E. · Ersch, C. · Urbonaite, V. · Jongh, H.H.J. de · Pouvreau, L.
Keywords: Nutrition · Water holding · Whey protein · Gelatin · Protein mixture · Coarseness · Gel stiffness · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

14 Conformational aspects of proteins at the air/water interface studied by infrared reflection-absorption spectroscopy
article 2003    
Author: Martin, A.H. · Meinders, M.B.J. · Bos, M.A. · Cohen Stuart, M.A. · Vliet, T. van
Keywords: Nutrition Health · Food technology · Absorption spectroscopy · Adsorption · Air · Conformations · Infrared spectroscopy · Interfaces (materials) · Molecular structure · Phase transitions · Water · Conformational change · Infrared reflection-absorption spectroscopy · Lactoglobulin · Proteins
[Abstract]

15 Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels
article 2013    
Author: Martin, A.H. · Baigts Allende, D. · Munialo, C.D. · Urbonaite, V. · Pouvreau, L. · Jongh, H.H.J. de
Keywords: Nutrition · Industrial Innovation · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[PDF] [Abstract]

16 Modulation of the Gelation Efficiency of Fibrillar and Spherical Aggregates by Means of Thiolation
article 2013    
Author: Munialo, C.D. · Jongh, H.H.J. de · Broersen, K. · Linden, E. van der · Martin, A.H.
Keywords: Nutrition · Chemical cross-linking · Thiolation · Whey protein isolate · Fibrillar · Spherical · Aggregates · Gelation efficiency · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

17 Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry
article 2003    
Author: Martin, A.H. · Meinders, M.B.J. · Bos, M.A. · Cohen Stuart, M.A. · Vliet, T. van
Keywords: Nutrition · Food technology

18 Microstructure and rheology of globular protein gels in the presence of gelatin
article 2016    
Author: Ersch, C. · Meinders, M/B.J. · Bouwman, W.G. · Nieuwland, M. · Linden, E. van der · Venema, P. · Martin, A.H.
Keywords: Nutrition · Gel microstructure · Rheological response · CLSM image analysis · Whey protein isolate · Soy protein isolate · Gelatin · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

19 Relating water holding of ovalbumin gels to aggregate structure
article 2016    
Author: Nieuwland, M. · Wim G. Bouwman, W.G. · Pouvreau, L. · Martin, A.H. · Jongh, H.H.J. de
Keywords: Nutrition · Ovalbumin · Gels · Spin echo small angle neutron scattering · Aggregate size · Aggregate morphology · Water holding · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

20 Reprint of "food-grade electrospinning of proteins"
article 2014    
Author: Nieuwland, M. · Geerdink, P. · Brier, P. · Eijnden, P. van den · Henket, J.T.M.M. · Langelaan, M.L.P. · Stroeks, N. · Deventer, H.C. van · Martin, A.H.
Keywords: Carrier · Electrospinning · Food-grade · Gelatin · Proteins · Amino acids · Aspect ratio · Meats · Texturing · Essential amino acids · Fibrillar structures · Globular proteins · High aspect ratio · Storage proteins · Hexapoda · Food and Nutrition · Healthy Living · Life Mechanics, Materials and Structures · FI - Functional Ingredients EAM - Equipment for Additive Manufacturing · ELSS - Earth, Life and Social Sciences TS - Technical Sciences
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 20 of 21 found. Next | Sort by date