Repository hosted by TU Delft Library

Home · Contact · About · Disclaimer ·
 

Search results also available in MS Excel format.

Showing 1 to 13 of 13 found. | Sort by date

1 Formation and stability of foam made with various potato protein preparations
article 2002    
Author: Koningsveld, G.A. van · Walstra, P. · Gruppen, H. · Wijngaards, G. · Boekel, M.A.J.S. van · Voragen, A.G.J.
Keywords: Nutrition · Carboxylic Ester Hydrolases · Caseins · Chemistry, Physical · Ethanol · Food Technology · Lactoglobulins · Plant Proteins · Precipitation · Protease Inhibitors · Protein Folding · Solanum tuberosum · Solanum · Solanum tuberosum
[Abstract]

2 Structure of mixed β-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study
article 2008    
Author: Ganzevles, R.A. · Fokkink, R. · Vliet, T. van · Cohen Stuart, M.A. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Adsorption · Fluorescence anisotropy · Neutron reflection · Polysaccharide · Protein · Adsorption · Fluorescence spectroscopy · Neutron reflection · Proteins · Rheology · Surface tension · Fluorescence anisotropy · Lactoglobulins · Mixing ratio · Polysaccharides · beta lactoglobulin · lectin · polysaccharide · adsorption · anisotropy · article · chemical structure · flow kinetics · priority journal · spectroscopy · Adsorption · Air · Animals · Cattle · Fluorescence Polarization · Lactoglobulins · Membranes, Artificial · Neutrons · Pectins · Scattering, Radiation · Spectrum Analysis · Surface Properties · Time Factors · Water · Healthy for Life · Healthy Living
[Abstract]

3 Aggregation of β-lactoglobulin regulated by glucosylation
article 2007    
Author: Broersen, K. · Elshof, M. · Groot, J.de · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · β-lactoglobulin · Aggregation · Electrostatic repulsion · Glucosylation · Hydrophobicity · Unfolding/refolding · lactoglobulin · article · chemistry · electricity · glycosylation · heat · kinetics · protein denaturation · protein folding · Electrostatics · Glycosylation · Heat · Kinetics · Lactoglobulins · Protein Denaturation · Protein Folding · Bovinae
[Abstract]

4 Effect of saponin on the transmucosal passage of β-lactoglobulin across the proximal small intestine of normal and β-lactoglobulin-sensitised rats
article 1997    
Author: Gee, J.M. · Wal, J.M. · Miller, K. · Atkinson, H. · Grigoriadou, F. · Wijnands, M.V.W. · Penninks, A.H. · Wortley, G. · Johnson, I.T.
Keywords: Nutrition · Allergy · Intestine · Saponin · Sensitisation · Beta lactoglobulin · Saponin · Animal experiment · Animal tissue · Controlled study · Intestine mucosa permeability · Nonhuman · Small intestine · Animals · Chymases · Histamine · Intestinal Mucosa · Jejunum · Lactoglobulins · Male · Milk Proteins · Permeability · Rats · Saponins · Serine Endopeptidases · Animalia · Gypsophila · Mammalia · Rattus norvegicus
[Abstract]

5 Polysaccharide charge density regulating protein adsorption to air/water interfaces by protein/polysaccharide complex formation
article 2007    
Author: Ganzevles, R.A. · Kosters, H. · Vliet, T. van · Stuart, M.A.C. · Jongh, H.H.J. de
Keywords: Food technology · Adsorption · Charge density · Coulomb interactions · Proteins · Rheology · Carboxylated subunits · Dilatational modulus · Electrostatic repulsion · Polysaccharide complex formations · Pullulans · Water interfaces · Polysaccharides · glucan · lactoglobulin · pullulan · water · adsorption · air · article · chemistry · electricity · flow kinetics · kinetics · oxidation reduction reaction · surface property · Adsorption · Air · Electrostatics · Glucans · Kinetics · Lactoglobulins · Oxidation-Reduction · Rheology · Surface Properties · Water
[Abstract]

6 Modulating surface rheology by electrostatic protein/polysaccharide interactions
article 2006    
Author: Ganzevles, R.A. · Zinoviadou, K. · Vliet, T. van · Stuart, M.A.C. · Jongh, H.H.J. de
Keywords: Biology · Food technology · Complexation · Elastic moduli · Electrostatics · Emulsions · Ionic strength · Polysaccharides · Surface phenomena · Electrostatic proteins · Polysaccharide complexes · Polysaccharide interactions · Surface rheology · Proteins · ion · lactoglobulin · oil · pectin · polysaccharide · protein · water · adsorption · air · animal · article · chemistry · electricity · flow kinetics · methodology · pH · surface property · viscosity · Adsorption · Air · Animals · Electrostatics · Hydrogen-Ion Concentration · Ions · Lactoglobulins · Oils · Pectins · Polysaccharides · Proteins · Rheology · Surface Properties · Viscosity · Water
[Abstract]

7 Anaphylaxis caused by the unexpected presence of casein in salmon
article 1999    
Author: Koppelman, S.J. · Wensing, M. · Jong, G.A.H. de · Knulst, A.C.
Keywords: Nutrition · Casein · Clemastine · Loratadine · Methylprednisolone · Polyclonal antibody · Adult · Anaphylaxis · Case report · Enzyme linked immunosorbent assay · Female · Food analysis · Food processing · Human · Immunoblotting · Milk allergy · Priority journal · Salmon · Anaphylaxis · Animals · Anti-Inflammatory Agents · Caseins · Enzyme-Linked Immunosorbent Assay · Food Handling · Humans · Lactoglobulins · Methylprednisolone · Salmon
[Abstract]

8 Glucosylation of β-lactoglobulin lowers the heat capacity change of unfolding; a unique way to affect protein thermodynamics
article 2005    
Author: Teeffelen, A.M.M. van · Broersen, K. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · β-lactoglobulin · Glycosylation · Heat capacity · Maillard reaction · Protein stability · Thermodynamics · beta lactoglobulin · glucose · lysine · article · calorimetry · chemical reaction kinetics · circular dichroism · covalent bond · environmental temperature · fluorescence · glycation · glycosylation · heat · priority journal · protein denaturation · protein folding · protein stability · protein structure · thermodynamics · Calorimetry · Circular Dichroism · Fluorescence · Glycosylation · Heat · Lactoglobulins · Maillard Reaction · Protein Conformation · Protein Denaturation · Protein Folding · Spectrometry, Fluorescence · Thermodynamics
[Abstract]

9 Identification of pitfalls in the analysis of heat capacity changes of β-lactoglobulin A
article 2005    
Author: Teeffelen, A.M.M. van · Meinders, M.B.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Calorimetry · Heat capacity · Protein · Spectroscopy · Thermodynamics · beta lactoglobulin · tryptophan · article · circular dichroism · data analysis · differential scanning calorimetry · fluorescence · protein conformation · protein denaturation · protein folding · sensitivity analysis · thermal analysis · ultraviolet radiation · validation process · Animals · Calorimetry · Calorimetry, Differential Scanning · Cattle · Circular Dichroism · Heat · Lactoglobulins · Milk · Protein Denaturation · Protein Folding · Sensitivity and Specificity · Spectrometry, Fluorescence · Temperature · Thermodynamics · Tryptophan · Ultraviolet Rays · Urea
[Abstract]

10 Glycoforms of β-Lactoglobulin with Improved Thermostability and Preserved Structural Packing
article 2004    
Author: Broersen, K. · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · β-Lactoglobulin · Glycosylation · Maillard reaction · Monosaccharides · Thermal stability · Amines · Glucose · Hydrophobicity · Proteins · Thermodynamics · Structural stability · Thermostability · Biotechnology · beta lactoglobulin · amino acid sequence · analytic method · article · chemical modification · hydrophobicity · normal distribution · protein secondary structure · protein structure · protein tertiary structure · structure analysis · thermostability · Fructose · Glucose · Glycosylation · Hydrogen-Ion Concentration · Lactoglobulins · Macromolecular Substances · Protein Binding · Protein Conformation · Protein Denaturation · Protein Isoforms · Protein Structure, Quaternary · Protein Structure, Secondary · Protein Structure, Tertiary · Receptors, Fc · Temperature
[Abstract]

11 Modification of β-lactoglobulin by oligofructose: Impact on protein adsorption at the air-water interface
article 2004    
Author: Trofimova, D. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Adsorption · Chemical modification · Contacts (fluid mechanics) · Differential scanning calorimetry · Elastic moduli · Fluorescence · Proteins · β-lactoglobulin · Drop tensiometry · Oligofructose · Fructose · Adsorption · Calorimetry · Circular Dichroism · Elastic Strength · Fluorescence · Fructose · Globulins · Oligosaccharides · Proteins · lactoglobulin · oligofructose · oligosaccharide · water · adsorption · air · article · chemistry · elasticity · ion exchange chromatography · metabolism · pH · phase transition · protein folding · protein secondary structure · spectroscopy · thermodynamics · time · viscosity · Adsorption · Air · Chromatography, Ion Exchange · Elasticity · Hydrogen-Ion Concentration · Lactoglobulins · Oligosaccharides · Phase Transition · Protein Folding · Protein Structure, Secondary · Spectrum Analysis · Thermodynamics · Time Factors · Viscosity · Water
[Abstract]

12 Transglutaminase-Mediated Modification of Glutamine and Lysine Residues in Native Bovine β-Lactoglobulin
article 2004    
Author: Nieuwenhuizen, W.F. · Dekker, H.L. · Gröneveld, T. · Koster, C.G. de · Jong, G.A.H. de
Keywords: Nutrition · Food technology · β-lactoglobulin · Circular dichroism · Mass spectrometry · Native structure · Protein modification · Transglutaminase · Chemical modification · Crosslinking · Proteins · Reaction kinetics · Surface tension · Nondenaturing conditions · Biotechnology · beta lactoglobulin · glutamine · lysine · protein glutamine gamma glutamyltransferase · article · circular dichroism · cross linking · deamination · matrix assisted laser desorption ionization time of flight mass spectrometry · nonhuman · protein modification · protein secondary structure · Streptoverticillium · surface tension · Amino Acid Sequence · Amino Acid Substitution · Animals · Binding Sites · Cattle · Glutamine · Lactoglobulins · Lysine · Milk · Molecular Sequence Data · Protein Binding · Protein Conformation · Protein Structure, Secondary · Streptomyces · Surface Tension · Transglutaminases · Bovinae · Streptomyces · Streptomyces mobaraensis
[Abstract]

13 The adsorption and unfolding kinetics determines the folding state of proteins at the air-water interface and thereby the equation of state
article 2006    
Author: Wierenga, P.A. · Egmond, M.R. · Voragen, A.G.J. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Air-water interface · Protein adsorption · Surface denaturation · Surface equation of state · Adsorption · Cytology · Equations of state · Interfaces (materials) · Molecules · Surface properties · Air-water interface · Protein adsorption · Surface denaturation · Surface equation of state · Proteins · beta lactoglobulin · cytochrome c · ovalbumin · water · adsorption · air · article · ellipsometry · kinetics · mathematical analysis · pressure · priority journal · protein folding · protein processing · protein stability · protein structure · surface property · Adsorption · Air · Calorimetry · Cytochromes c · Drug Stability · Kinetics · Lactoglobulins · Ovalbumin · Pressure · Protein Conformation · Protein Denaturation · Protein Folding · Proteins · Surface Properties · Urea · Water
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 13 of 13 found. | Sort by date