-
1
المؤلفون: Auke de Vries
المساهمون: Wageningen University, Erik van der Linden, Elke Scholten
مصطلحات موضوعية: Whey protein, Physics and Physical Chemistry of Foods, Materials science, General interest, gelation, mechanical properties, Structuring, Ingredient, Rheology, Organic chemistry, oliën, Process engineering, VLAG, Flexibility (engineering), mechanische eigenschappen, hardwording, Aqueous solution, business.industry, Aqueous two-phase system, gels, oils, eiwitten, proteins, solidification, business, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ff8eb15ff61f0ed8b353ad2afd4f76
https://doi.org/10.18174/403635 -
2
المؤلفون: Anika Oppermann
المساهمون: Wageningen University, Kees de Graaf, Markus Stieger, Elke Scholten
مصطلحات موضوعية: sensorische wetenschappen, sensory sciences, fats, perceptie, sensory evaluation, gelation, emulsions, perception, Double emulsion, Mouthfeel, emulsies, Oil content, fat, vet, vetten, Food science, VLAG, Human Nutrition & Health, Fat reduction, Chemistry, Humane Voeding & Gezondheid, Oil droplet, Food products, Emulsion, sensorische evaluatie, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16e3973e3053834c705012369c2a0b94
https://doi.org/10.18174/403479 -
3
المؤلفون: Geraldine Avila Ruiz
المساهمون: Wageningen University, Tiny van Boekel, Guido Sala, Markus Stieger
مصطلحات موضوعية: high pressure technology, Whey protein, food process engineering, in vitro digestibility, ph, levensmiddelenproceskunde, gelation, Protein aggregation, voedingseiwit, maillard-reactieproducten, Whey protein isolate, symbols.namesake, dietary protein, Protein purification, Denaturation (biochemistry), fractionation, Soy protein, VLAG, aggregatie, in vitro verteerbaarheid, Chromatography, fractionering, biology, Chemistry, heat treatment, Pea protein, aggregation, maillard reaction products, whey protein, sds-page, Maillard reaction, wei-eiwit, Food Quality and Design, viscositeit, viscosity, hogedruktechnologie, biology.protein, symbols, warmtebehandeling, Food Technology, chenopodium quinoa, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f982d91829a12c88039f20887e52630b
https://research.wur.nl/en/publications/exploring-novel-food-proteins-and-processing-technologies-a-case- -
4
المؤلفون: Urbonaite, V.
المساهمون: Wageningen University, Erik van der Linden, Laurice Pouvreau, H.H.J. de Jongh
مصطلحات موضوعية: centrifugation, Physics and Physical Chemistry of Foods, water holding capacity, structuur, waterbergend vermogen, gelation, ovalbumin, whey protein, sojaeiwit, morfologie, permeabiliteit, ovalbumine, reologie, wei-eiwit, morphology, soya protein, centrifugeren, rheology, structure, permeability, VLAG, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::edd8750d5ebbe815217e704d4e2a6297
https://research.wur.nl/en/publications/water-holding-of-protein-gels -
5
المؤلفون: Ersch, C.
المساهمون: Wageningen University, Erik van der Linden, A.H. Martin, Paul Venema
مصطلحات موضوعية: moleculaire interacties, Physics and Physical Chemistry of Foods, structuur, gelation, whey protein, gels, sojaeiwit, gelatin, gelatine, reologie, wei-eiwit, soya protein, rheology, structure, eiwit, protein, VLAG, molecular interactions, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ed88ec112f03c64adeaaa1ea774a17ea
https://research.wur.nl/en/publications/protein-mixtures-interactions-and-gelation -
6
مصطلحات موضوعية: moleculaire interacties, Physics and Physical Chemistry of Foods, structuur, gelation, whey protein, gels, sojaeiwit, gelatin, gelatine, reologie, wei-eiwit, soya protein, rheology, structure, eiwit, protein, VLAG, molecular interactions, gelering
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::5ce48840af87855263f692b25db6b380
-
7
مصطلحات موضوعية: centrifugation, Physics and Physical Chemistry of Foods, water holding capacity, structuur, waterbergend vermogen, gelation, ovalbumin, whey protein, sojaeiwit, morfologie, permeabiliteit, ovalbumine, reologie, wei-eiwit, morphology, soya protein, centrifugeren, rheology, structure, permeability, VLAG, gelering
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::25433e20c78b3ae8d07f92f7275271d7
-
8
مصطلحات موضوعية: particles, nanotechnologie, Physics and Physical Chemistry of Foods, alginates, nanotechnology, Organic Chemistry, gelation, deeltjes, Organische Chemie, VLAG, alginaten, gelering
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::2cff62280180e307ff259d19ba14d80a
-
9
المؤلفون: Paques, J.P.
المساهمون: Wageningen University, Erik van der Linden, Cees van Rijn, Leonard Sagis
مصطلحات موضوعية: particles, nanotechnologie, Physics and Physical Chemistry of Foods, alginates, nanotechnology, Organic Chemistry, gelation, deeltjes, Organische Chemie, VLAG, alginaten, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::289db9d74b937ce80d867d2c4d908eca
https://research.wur.nl/en/publications/formation-of-alginate-nanospheres -
10
مصطلحات موضوعية: collagen, pichia pastoris, Bio Process Engineering, gelation, biological production, recombinant eiwitten, eiwitten, recombinant proteins, proteins, BBP Bioconversion, collageen, biologische productie, VLAG, gelering
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::ddbab9bc20cdd37f61ec2f2bdfc42b00