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المؤلفون: Geraldine Avila Ruiz, Wukai Xiao, Markus Stieger, Martinus A.J.S. van Boekel, Marcel Minor
المصدر: Food Chemistry 209 (2016)
Food Chemistry, 209, 203-210مصطلحات موضوعية: 0301 basic medicine, Protein Denaturation, Hot Temperature, Gelation, Extraction, Chenopodium quinoa, Analytical Chemistry, 03 medical and health sciences, Aggregation, 0404 agricultural biotechnology, Denaturation (biochemistry), Solubility, Sensory Science and Eating Behaviour, Plant Proteins, VLAG, 030109 nutrition & dietetics, Chromatography, Molecular mass, Chemistry, Protein, Extraction (chemistry), Protein isolate, 04 agricultural and veterinary sciences, General Medicine, Hydrogen-Ion Concentration, Microstructure, 040401 food science, Onderwijsinstituut, Denaturation, Sensoriek en eetgedrag, Yield (chemistry), Quinoa, Seeds, embryonic structures, Food Technology, Gels, Food Science
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المؤلفون: Martinus A.J.S. van Boekel, Markus Stieger, Vincenzo Fogliano, Geraldine Avila Ruiz, Guido Sala, Marcel Minor, Bingyan Xi
المصدر: Journal of Agricultural and Food Chemistry 64 (2016) 38
Journal of Agricultural and Food Chemistry, 64(38), 7208-7215مصطلحات موضوعية: Whey protein, Hot Temperature, Food Handling, Protein aggregation, 01 natural sciences, Whey protein isolate, protein aggregation, Beverages, chemistry.chemical_compound, symbols.namesake, 0404 agricultural biotechnology, Maillard reactions, Browning, Pressure, Food science, Sugar, Sensory Science and Eating Behaviour, VLAG, browning, Chromatography, biology, Chemistry, Viscosity, high-pressure-high-temperature processing, 010401 analytical chemistry, Trehalose, 04 agricultural and veterinary sciences, General Chemistry, whey protein, Hydrogen-Ion Concentration, 040401 food science, 0104 chemical sciences, Onderwijsinstituut, Maillard Reaction, Solutions, Maillard reaction, Food Quality and Design, Sensoriek en eetgedrag, Glucose, Whey Proteins, High pressure, biology.protein, symbols, Food Technology, General Agricultural and Biological Sciences, Nutritive Sweeteners
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المؤلفون: Martinus A.J.S. van Boekel, Geraldine Avila Ruiz, Mauricio Opazo-Navarrete, Marlon Meurs, Marcel Minor, Markus Stieger, Anja E.M. Janssen, Guido Sala
المصدر: Food Biophysics 11 (2016) 2
Food Biophysics
Food Biophysics, 11(2), 184-197مصطلحات موضوعية: Heat processing, Biophysics, Bioengineering, Protein aggregation, Biology, Applied Microbiology and Biotechnology, Chenopodium quinoa, Analytical Chemistry, 0404 agricultural biotechnology, Extraction pH, Protein purification, Denaturation (biochemistry), Food science, Food Process Engineering, Sensory Science and Eating Behaviour, VLAG, Protein, Extraction (chemistry), 04 agricultural and veterinary sciences, Gastric digestion, 040401 food science, In vitro, Onderwijsinstituut, Denaturation, Sensoriek en eetgedrag, Biochemistry, Digestibility, Quinoa, Food Technology, Original Article, Food Science
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المؤلفون: Geraldine Avila Ruiz, Anke Arts, Maarten A.I. Schutyser, Marcel Minor
المصدر: Food Bioprocess Technology, 9(9), 1502-1510
Food Bioprocess Technology 9 (2016) 9مصطلحات موضوعية: Aqueous solution, Chromatography, Hybrid fractionation, Chemistry, Quinoa protein, Process Chemistry and Technology, Extraction (chemistry), Aqueous two-phase system, Fraction (chemistry), 04 agricultural and veterinary sciences, Fractionation, 040401 food science, Chenopodium quinoa, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, Decantation, Yield (chemistry), Food Technology, Safety, Risk, Reliability and Quality, Protein yield, Food Process Engineering, Protein purity, Wet fractionation, Food Science, VLAG
وصف الملف: application/octet-stream; application/pdf
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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-
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