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Showing 1 to 14 of 14 found. | Sort by date

1 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]

2 Tribological properties of neutral polysaccharide solutions under simulated oral conditions
article 2008    
Author: Zinoviadou, K.G. · Janssen, A.M. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Oral conditions · Polysaccharide solutions · Saliva · Starch · Tribology · algaroba · galactan · mannan · plant gum · starch · article · chemistry · digestion · flow kinetics · food handling · human · saliva · taste · viscosity · Digestion · Food Technology · Galactans · Humans · Mannans · Plant Gums · Rheology · Saliva · Starch · Taste · Viscosity
[Abstract]

3 Foams and surface rheological properties of β-casein, gliadin and glycinin
article 2003    
Author: Bos, M.A. · Dunnewind, B. · Vliet, T. van
Keywords: Food technology · β-Casein · Foam formation · Foam stability · Gliadin · Glycinin · Surface rheology · Adsorption · Biological membranes · Interfaces (materials) · pH effects · Proteins · Rheology · Surface tension · Surface dilational modulus · Foams · beta casein · gliadin · glycinin · acidity · adsorption · comparative study · compression · conference paper · film · flow kinetics · foam stability · foaming · priority journal · protein analysis · reaction analysis · surface property · technique · tension
[Abstract]

4 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]

5 Quantitative description of the relation between protein net charge and protein adsorption to air-water interfaces
article 2005    
Author: Wierenga, P.A. · Meinders, M.B.J. · Egmond, M.R. · Voragen, A.G.J. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Adsorption · Air · Chemical analysis · Colloids · Electric charge · Electrostatics · Hydrophobicity · Interfaces (materials) · Saturation (materials composition) · Water · Adsorption kinetics · Air-water interface · Electrostatic charge · Energy barrier · Surface pressure · Proteins · ovalbumin · water · adsorption · air · article · chemistry · flow kinetics · kinetics · protein secondary structure · protein tertiary structure · Adsorption · Air · Kinetics · Ovalbumin · Protein Structure, Secondary · Protein Structure, Tertiary · Rheology · Water
[Abstract]

6 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]

7 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]

8 Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?
article 2006    
Author: Broersen, K. · Teeffelen, A.M.M. van · Vries, A. · Voragen, A.G.J. · Hamer, R.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Aggregation · Cryo-TEM · Disulfide bonds · Gel properties · Large and small deformation rheology · Ovalbumin · Sulfhydryl groups · disulfide · ovalbumin · thiol derivative · article · chemistry · electron microscopy · flow kinetics · gel · kinetics · physical chemistry · polyacrylamide gel electrophoresis · Chemistry, Physical · Disulfides · Electrophoresis, Polyacrylamide Gel · Gels · Kinetics · Microscopy, Electron · Ovalbumin · Rheology · Sulfhydryl Compounds
[Abstract]

9 Importance of physical vs. chemical interactions in surface shear rheology
article 2006    
Author: Wierenga, P.A. · Kosters, H. · Egmond, M.R. · Voragen, A.G.J. · Jongh, H.H.J. de
Keywords: Nutrition · Food technology · Air-water interface · Chemical modification · Ovalbumin · Surface rheology · Thiolation · Elasticity · Gels · Proteins · Shear stress · Surface chemistry · Air-water interface] · Ovalbumin · Surface rheology · Thiolation · Rheology · disulfide · ovalbumin · adsorption · animal · article · chemistry · chicken · elasticity · flow kinetics · protein conformation · surface property · Adsorption · Animals · Chickens · Disulfides · Elasticity · Ovalbumin · Protein Conformation · Rheology · Surface Properties
[Abstract]

10 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]

11 Effect of bite size and oral processing time of a semisolid food on satiation
article 2009    
Author: Wijk, R.A. de · Mars, M. · Stafleu, A. · Graaf, C. de
Keywords: Nutrition · Female · Food intake · Mastication · Normal human · Satiety · Analysis of variance · Caloric intake · Clinical trial · Controlled clinical trial · Crossover procedure; eating · Flow kinetics · Particle size · Physiology · Psychophysiology · Viscosity · Analysis of variance · Bite force · Cross-over studies · Eating · Energy intake · Humans · Male · Mastication · Particle size · Rheology · Satiation · Satiety response · Sensation · Viscosity · Young adult · Biomedical Innovation · Healthy Living

12 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]

13 Reversible self-association of ovalbumin at air-water interfaces and the consequences for the exerted surface pressure
article 2005    
Author: Kudryashova, E.V. · Visser, A.J.W.G. · Jongh, H.H.J.de
Keywords: Nutrition · Food technology · Aggregation · Air-water interface · FCS · IRRAS · Ovalbumin · monomer · ovalbumin · succinic acid derivative · water · adsorption · air water interface · article · covalent bond · desorption · diffusion · dissociation · egg · electricity · flow kinetics · fluorescence correlation spectroscopy · heat treatment · infrared reflection absorption spectroscopy · priority journal · protein aggregation · protein assembly · protein conformation · protein modification · spectroscopy · surface property · surface tension · Adsorption · Air · Animals · Boron Compounds · Chickens · Electrostatics · Heat · Kinetics · Microscopy, Fluorescence · Ovalbumin · Ovum · Pressure · Protein Conformation · Protein Structure, Secondary · Proteomics · Rheology · Spectrometry, Fluorescence · Spectroscopy, Fourier Transform Infrared · Surface Properties · Time Factors · Water · Gallus gallus
[Abstract]

14 Development of an example flow test object and comparison of five of these test objects, constructed in various laboratories
article 1998    
Author: Teirlinck, C.J.P.M. · Bezemer, R.A. · Kollmann, C. · Lubbers, J. · Hoskins, P.R. · Fish, P. · Fredfeldt, K.-E. · Schaarschmidt, U.G.
Keywords: Health · Flow Doppler test object · Observer variability · Standardisation intercomparison · Test object variability · Doppler effect · Standardization · Flow Doppler test object · Observer variability · Ultrasonic equipment · C flex · C-Flex · Polyethylene derivative · Polystyrene derivative · Silicon · Acoustics · Chemistry · Comparative study · Doppler echography · Doppler flowmetry · Equipment design · Flow kinetics · Image quality · Instrumentation · Observer variation · Reproducibility · Standard · Agar · Aluminum Oxide · Biocompatible Materials · Blood · Blood Vessels · Equipment Design · Europe · Glycerol · Humans · International Cooperation · Intubation · Nylons · Observer Variation · Phantoms, Imaging · Polyethylenes · Polystyrenes · Reproducibility of Results · Rheology · Silicon · Ultrasonics · Ultrasonography, Doppler · Ultrasonography, Doppler, Duplex · Viscera · Viscosity
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 14 of 14 found. | Sort by date