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Showing 1 to 9 of 9 found. | Sort by date

1 Surface effects in the acetylation of granular potato starch
article 2008    
Author: Steeneken, P.A.M. · Woortman, A.J.J.
Keywords: Nutrition · Food technology · Acetylation · Chemical gelatinization · Starch · Substitution pattern · Acetylation · Gelation · Acetic anhydride (BAP) · Degrees of substitution (DS) · Different sizes · Potato starch (PS) · Size fractions · Starch acetates · Surface effects · Starch · acetic anhydride · calcium chloride · potato starch · acetylation · article · confocal laser microscopy · electron microscopy · fractionation · gelatinization · pH measurement · priority journal · Acetates · Acetylation · Calcium Chloride · Chemistry, Physical · Crystallization · Gels · Hydrogen-Ion Concentration · Models, Chemical · Models, Statistical · Solanum tuberosum · Starch · Surface Properties · Temperature · Water · Solanum tuberosum
[Abstract]

2 Superheated starch: A novel approach towards spreadable particle gels
article 2009    
Author: Steeneken, P.A.M. · Woortman, A.J.J.
Keywords: Nutrition · Food technology · Crystallization · Demixing · Gelation · Physical modification · Spreadable gels · Starch · Solanum tuberosum
[Abstract]

3 Identification of the thermal transitions in potato starch at a low water content as studied by preparative DSC
article 2009    
Author: Steeneken, P.A.M. · Woortman, A.J.J.
Keywords: Nutrition · Food technology · DSC · Gelatinization · Melting · Starch · DSC · Enthalpy relaxations · Gelatinization · High temperatures · Low temperatures · Low water contents · Maize starches · Molecular degradations · Packing densities · Potato starches · Structural characterizations · Swelling capacities · Thermal processing · Thermal transitions · Volume changes · Differential scanning calorimetry · Gelation · Melting · Stainless steel · Water content · Starch · Solanum tuberosum · Zea mays
[Abstract]

4 Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved
article 2011    
Author: Steeneken, P.A.M. · Woortman, A.J.J. · Oudhuis, A.A.C.M.
Keywords: Nutrition · Food technology · Cross-linked · Heat stability · Processing · Sauce · Shear stability · Starch · Solanum tuberosum · Zea mays · Life · MSB - Microbiology and Systems Biology · EELS - Earth, Environmental and Life Sciences
[Abstract]

5 Yellow dextrins: Evaluating changes in structure and colour during processing
article 2010    
Author: Terpstra, K.R. · Woortman, A.J.J. · Hopman, J.C.P.
Keywords: Nutrition · Food technology · Derivatization · Dextrin · Process · Structure · Yellowness · Derivatizations · Dextrin · Process · Structure · Yellowness · Viscosity · Starch
[Abstract]

6 The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexes
article 2014    
Author: Ahmadi-Abhari, S. · Woortman, A.J.J. · Oudhuis, A.A.C.M. · Hamer, R.J. · Loos, K.
Keywords: Amylose inclusion complexation · Confocal laser scanning microscopy · DSC · Lysophosphatidylcholine · SEM · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

7 Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions
article 2013    
Author: Ahmadi-Abhari, S. · Woortman, A.J.J. · Hamer, R.J. · Oudhuis, A.A.C.M. · Loos, K.
Keywords: Biology · Amylose inclusion complex · Gelatinization · Lysophosphatidylcholine · Thermal transition · Water ingression · Wheat starch granular structure · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

8 The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase
article 2013    
Author: Ahmadi-Abhari, S. · Woortman, A.J.J. · Oudhuis, A.A.C.M. · Hamer, R.J. · Loos, K.
Keywords: Biology · Amylose inclusion complexation · Digestibility · Enzymatic hydrolysis · Lysophosphatidylcholine · Wheat starch · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · EELS - Earth, Environmental and Life Sciences
[Abstract]

9 Substitution patterns in methylated potato starch as revealed from the structure and composition of fragments in enzymatic digests
article 2008    
Author: Steeneken, P.A.M. · Tas, A.C. · Woortman, A.J.J. · Sanders, P. · Mijland, P.J.H.C. · Weijs, L.G.R.de
Keywords: Nutrition · Analytical research · Enzymatic digestibility · MALDI · Methylation · Starch · Substitution pattern · Chemical reactions · Enzymes · Food additives · Monomers · Polymers · Structure (composition) · Sugars · Amyloglucosidase · Degree of polymerization · Enzymatic digestibility · Enzyme specificity · Granule structure · MALDI · Mass compositions · Methylation · Monomer compositions · Potato starch · Substitution pattern · Substitution patterns · Starch · amylase · carbohydrate · glucan 1,4 alpha glucosidase · oligosaccharide · potato starch · article · carbohydrate analysis · enzyme chemistry · enzyme specificity · fractionation · gas liquid chromatography · matrix assisted laser desorption ionization time of flight mass spectrometry · methylation · polymerization · priority journal · alpha-Amylases · Chromatography, Liquid · Glucan 1,4-alpha-Glucosidase · Methylation · Oligosaccharides · Solanum tuberosum · Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization · Starch · Substrate Specificity · Solanum tuberosum
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 9 of 9 found. | Sort by date