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Showing 1 to 17 of 17 found. | Sort by date

1 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]

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 Structure and rheological properties of acid-induced egg white protein gels
article 2006    
Author: Weijers, M. · Velde, F. van de · Stijnman, A. · Pijpekamp, A. van de · Visschers, R.W.
Keywords: Nutrition · Food technology · Acid-induced gelation · Aggregation · Hen egg white proteins · Ovalbumin · Ovotransferrin · Purification · Turbidity · Whey protein isolate
[Abstract]

4 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]

5 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]

6 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]

7 Heat-induced gelation of pea legumin: Comparison with soybean glycinin
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Gelation · Glycinin · Legumin · Pisum · Small deformation rheology · Texture control · avenin · glycinin · n ethylmaleimide · thiol derivative · vegetable protein · article · comparative study · cooling · disulfide bond · flow kinetics · gel · gelation · heating · model · nonhuman · pea · pH · reaction analysis · soybean · Ethylmaleimide · Gels · Globulins · Heat · Hydrogen-Ion Concentration · Microscopy, Electron · Peas · Plant Proteins · Rheology · Soybean Proteins · Soybeans · Glycine max · Pisum · Pisum sativum
[Abstract]

8 Characterization of Pea Vicilin. 2. Consequences of Compositional Heterogeneity on Heat-Induced Gelation Behavior
article 2004    
Author: O'Kane, F.E. · Happe, R.P. · Vereijken, J.M. · Gruppen, H. · Boekel, M.A.J.S. van
Keywords: Nutrition · Food technology · Aggregation · Gelation · Heterogeneity · N-terminal extension region · Pisum · Storage proteins · Turbid and transparent gels · vicilin · Alpha chain · Amino terminal sequence · Concentration response · Gelation · Heat · Hydrophobicity · Nonhuman · Pea · PH · Protein analysis · Protein folding · Turbidity · Gels · Heat · Hydrogen-Ion Concentration · Peas · Plant Proteins · Protein Folding · Sodium Chloride · Pisum · Pisum sativum
[Abstract]

9 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]

10 A novel thermoreversible gelling product made by enzymatic modification of starch
article 2005    
Author: Maarel, M.J.E.C. van der · Capron, I. · Euverink, G.-J.W. · Bos, H.Th. · Kaper, T. · Binnema, D.J. · Steeneken, P.A.M.
Keywords: Nutrition · Food technology · Enzymatic modification · Gelatin · Potato starch · Rheology · Thermostable amylomaltase · Bacteria · Enzymes · Escherichia coli · Rheology · Starch · Enzymatic modification · Potato starch · Thermostable amylomaltase · Gelation · Animalia · Bacteria (microorganisms) · Escherichia coli · Solanum tuberosum · Thermus thermophilus · Food and Nutrition · Healthy Living
[Abstract]

11 Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties
article 2004    
Author: Alting, A.C. · Weijers, M. · Hoog, E.H.A. de · Pijpekamp, A.M. van de · Cohen Stuart, M.A. · Hamer, R.J. · Kruif, C.G. de · Visschers, R.W.
Keywords: Nutrition · Food technology · Aggregation · Cold gelation · Fibril formation · Ordered structures · Ovalbumin · Thiol-disulfide exchange reaction · Whey protein isolate · acid · cross linking reagent · Cross Linking Reagents · disulfide · globular protein · milk protein · monomer · ovalbumin · thiol derivative · thiol group · whey protein · article · chemistry · cold · covalent bond · disulfide bond · electron microscopy · fiber · flow kinetics · gel · gelation · hardness · heat treatment · pH · protein aggregation · protein isolation · randomization · whey · Cold · Cross-Linking Reagents · Disulfides · Gels · Hydrogen-Ion Concentration · Microscopy, Electron · Milk Proteins · Ovalbumin · Rheology · Sulfhydryl Compounds
[Abstract]

12 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]

13 Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
article 2017    
Author: Zanoletti, M. · Marti, A. · Marengo, M. · Iametti, S. · Pagani, M.A. · Renzetti, S.
Keywords: Nutrition · Baking · Buckwheat bran · Cellular solids · Gluten structure · Thermo-mechanical behavior · Water distribution · Crops · Dynamic mechanical analysis · Fluorescence · Food products · Gelation · Particle size · Phase transitions · Solvation · Starch · Thermal processing (foods) · Thermoanalysis · Volume fraction · Water supply systems · Mechanisms · Food and Nutrition · Healthy Living · Life · FI - Functional Ingredients · ELSS - Earth, Life and Social Sciences
[Abstract]

14 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]

15 Colloidal aspects of texture perception
article 2009    
Author: Vliet, T. van · Aken, G.A. van · Jongh, H.H.J. de · Hamer, R.J.
Keywords: Nutrition · Food technology · Colloidal interactions · Fracture behaviour · Large deformation · Microstructure · Texture perception · Cellular solids · Colloidal aspect · Colloidal interaction · Colloidal interactions · Colloidal process · Colloidal Stability · Dispersed particle · Distribution of water · Emulsion droplets · Flow behaviours · Food intake · Food properties · Fracture behaviour · Large deformation · Length scale · Liquid dispersions · Liquid food · Liquid Phase · Mesoscopic length scale · Physical chemical property · Semi-solid · Semi-solids · Sensory attributes · Sensory characteristics · Solid products · Spreadability · Textural properties · Texture characteristics · Texture perception · Biopolymers · Deformation · Drop formation · Emulsification · Emulsions · Food products · Fracture · Gelation · Liquids · Mechanical properties · Polysaccharides · Stiffness · Superconducting materials · Textures · Water content · Sensory perception · chemistry · colloid · emulsion · food · food handling · human · methodology · mouth · physiology · review · surface property · touch · Colloids · Emulsions · Food · Food Technology · Humans · Mouth · Surface Properties · Touch · Touch Perception
[Abstract]

16 TGFβ affects collagen cross-linking independent of chondrocyte phenotype but strongly depending on physical environment
article 2008    
Author: Bastiaansen-Jenniskens, Y.M. · Koevoet, W. · Bart, A.C.W. de · Zuurmond, A.-M. · Bank, R.A. · Verhaar, J.A.N. · Groot, J. de · Osch, G.J.V.M. van
Keywords: Biology · Alginate · Body fluids · Cell proliferation · Cells · Cobalt · Cobalt compounds · Collagen · Colloids · Electron energy levels · Fibroblasts · Gelation · Matrix algebra · Painting · Photoacoustic effect · Shape memory effect · Technology · Tissue · Tissue culture · Tissue engineering · Alginate gel (AG) · Cartilage tissue engineering · Cell populations · Chondrocyte · Chondrocytes · Collagen cross-linking · Collagen deposition · Cultures (Traditional) · Matrix formation · Mechanical stressing · Monolayer cultures · Physical environments · Primary cells · Shape memory alloy (SMA) fibers · Smooth muscle actin (SMA) · Tissue culture plastic (TCP) · Transforming Growth Factor (TGF) · Cell culture · Alginic acid · Alpha smooth muscle actin · Collagen · Transforming growth factor beta · Actin · Collagen type 1 · Collagen type 2 · Cross linking reagent · DNA · Transcription factor Sox9 · Transforming growth factor beta2 · Animal cell · Animal tissue · Article · Calf (bovine) · Cartilage cell · Cell population · Controlled study · Cross linking · Drug effect · Fibroblast · Nonhuman · Phenotype · Priority journal · Upregulation · Animal · Cattle · Cell culture · Cytology · Extracellular matrix · Gene expression regulation · Genetics · Immunohistochemistry · Metabolism · Smooth muscle · Actins · Animals · Cattle · Cells, Cultured · Chondrocytes · Collagen · Collagen Type I · Collagen Type II · Cross-Linking Reagents · DNA · Extracellular Matrix · Gene Expression Regulation · Immunohistochemistry · Muscle, Smooth · Phenotype · SOX9 Transcription Factor · Transforming Growth Factor beta2
[PDF] [Abstract]

17 Mixed-species genomic microarray analysis of fecal samples reveals differential transcriptional responses of bifidobacteria in breast- And formula-fed infants
article 2009    
Author: Klaassens, E.S. · Boesten, R.J. · Haarman, M. · Knol, J. · Schuren, F.H. · Vaughan, E.E. · Vos, W.M.de
Keywords: Biology · Biotechnology · Bifidobacteria · Bifidobacterium · Breast milk · Carbohydrate metabolism · Denaturing gradient gel electrophoresis · Exopolysaccharide · Fecal samples · Fructo-oligosaccharides · Human guts · In-vivo · Metabolic activity · Microarray analysis · Mixed species · Nucleotide sequences · Protein-encoding genes · Quantitative PCR · Quantitative real time PCR · Related functions · RRna genes · Sequence analysis · Species diversity · Transcriptional response · Carbohydrates · Electrophoresis · Encoding (symbols) · Functional groups · Gelation · Metabolism · Nucleic acids · Polysaccharides · RNA · Genes · bacterial RNA · exopolysaccharide · folic acid · fructose oligosaccharide · galactose oligosaccharide · ribosome RNA · abundance · bacterium · feces · gene expression · genomics · hominid · metabolism · polymerase chain reaction · real time · RNA · sugar · article · artificial milk · bacterial metabolism · Bifidobacteriaceae · breast milk · carbohydrate metabolism · denaturing gradient gel electrophoresis · feces analysis · gene expression regulation · gene sequence · human · human experiment · in vivo study · infant · intestine · microarray analysis · microbial community · microbial diversity · normal human · nucleotide sequence · polymerase chain reaction · quantitative analysis · real time polymerase chain reaction · RNA hybridization · RNA isolation · species diversity · transcription regulation · bacterial count · Bifidobacterium · biodiversity · classification · diet · DNA fingerprinting · DNA microarray · feces · gene expression profiling · genetics · microbiology · Bifidobacterium · Bifidobacterium · Biodiversity · Colony Count, Microbial · Diet · DNA Fingerprinting · Feces · Gene Expression Profiling · Humans · Infant · Infant Formula · Milk, Human · Oligonucleotide Array Sequence Analysis
[PDF] [Abstract]

Search results also available in MS Excel format.

Showing 1 to 17 of 17 found. | Sort by date