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1
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 -
2
المؤلفون: Gupta, A.J.
المساهمون: Wageningen University, Harry Gruppen, Peter Wierenga, J.W. Boots
مصطلحات موضوعية: functional properties, Food Chemistry, heat treatment, functionele eigenschappen, cell cultures, metabolomics, eiwithydrolysaten, sojaeiwit, celculturen, chemische samenstelling, protein hydrolysates, Levensmiddelenchemie, warmtebehandeling, chemical composition, soya protein, VLAG, metabolomica
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::54f494680eb17b449948d93e3e4d660b
https://research.wur.nl/en/publications/correlating-composition-and-functionality-of-soy-protein-hydrolys -
3
المؤلفون: van Nielen, M.
المساهمون: Wageningen University, Edith Feskens, Marco Mensink
مصطلحات موضوعية: Nutrition and Disease, arginine, ontsteking, sojaeiwit, metabolic syndrome, cohort studies, metabool syndroom, Voeding en Ziekte, metabolic disorders, cohortstudies, VLAG, Global Nutrition, stofwisselingsstoornissen, Wereldvoeding, hart- en vaatziekten, diabetes type 2, protein intake, cardiovascular diseases, disease incidence, inflammation, diabetes mellitus, soya protein, eiwitinname, ziekte-incidentie, type 2 diabetes
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2f875e05b12a91957e334be9af541d07
https://research.wur.nl/en/publications/dietary-proteins-and-aspects-of-the-metabolic-syndrome-evidence-f -
4
مصطلحات موضوعية: Global Nutrition, stofwisselingsstoornissen, Wereldvoeding, hart- en vaatziekten, Nutrition and Disease, diabetes type 2, arginine, ontsteking, protein intake, sojaeiwit, metabolic syndrome, cardiovascular diseases, cohort studies, disease incidence, metabool syndroom, inflammation, Voeding en Ziekte, diabetes mellitus, metabolic disorders, soya protein, cohortstudies, eiwitinname, ziekte-incidentie, type 2 diabetes, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::81912168d904df641f63cd0e4c922e13
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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: functional properties, Food Chemistry, heat treatment, functionele eigenschappen, cell cultures, metabolomics, eiwithydrolysaten, sojaeiwit, celculturen, chemische samenstelling, protein hydrolysates, Levensmiddelenchemie, warmtebehandeling, chemical composition, soya protein, VLAG, metabolomica
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::333838072da51a2489dc209377c42893
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7
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
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8
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
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9
المصدر: Meat & Meal Management. 3(5):4-7
مصطلحات موضوعية: animal products, grain legumes, peulvruchten, dierlijke eiwitten, vee, plantaardig eiwit, wereldvoedselproblemen, replacement, sojaeiwit, milieuwetenschappen, meat, plant protein, erwten, environmental sciences, food production, vleesvervangers, world food problems, AFSG Food Quality, voedselproductie, meat alternates, vlees, livestock, food supply, animal proteins, peas, voedselvoorziening, soya protein, dierlijke producten, vervanging
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::f380c0b2cd453a1902fbb0af8a55b874
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10
مصطلحات موضوعية: uitpersing, koolzaad, lupinemeel, visvoeding, rape, tarwe-eiwit, sustainability, sojaeiwit, fish feeding, planteiwitten, extruded foods, extrusion, duurzaamheid (sustainability), geëxtrudeerde voedingsmiddelen, soya protein, lupin meal, Food Process Engineering, wheat protein, plant proteins, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::09ae1207bf64d726f6ba082a6805c3ea