المؤلفون: Wierenga, P.A., Egmond, M.R., Voragen, A.G.J., de Jongh, H.H.J.

المساهمون: Membraan enzymologie, Dep Scheikunde

وصف الملف: image/pdf

Relation: https://dspace.library.uu.nl/handle/1874/19997

الاتاحة: https://dspace.library.uu.nl/handle/1874/19997

المؤلفون: Wierenga, P.A., Meinders, M.J.B., Egmond, M.R., Voragen, A.G.J., de Jongh, H.H.J.

المساهمون: Membraan enzymologie, Membrane Enzymlogy 1, Dep Scheikunde

مصطلحات موضوعية: International

وصف الملف: image/pdf

Relation: https://dspace.library.uu.nl/handle/1874/14759

الاتاحة: https://dspace.library.uu.nl/handle/1874/14759

المؤلفون: Wierenga, P.A., Meinders, M.B., Egmond, M.R., Voragen, A.G.J., de Jongh, H.H.J.

المساهمون: Membraan enzymologie, Membrane Enzymlogy 1, Dep Scheikunde

وصف الملف: image/pdf

Relation: https://dspace.library.uu.nl/handle/1874/14948

الاتاحة: https://dspace.library.uu.nl/handle/1874/14948

المؤلفون: Munialo, C.D., Euston, S.R., de Jongh, H.H.J.

المصدر: Proteins in Food Processing ; page 501-521 ; ISBN 9780081007228

الاتاحة: http://dx.doi.org/10.1016/b978-0-08-100722-8.00020-6
https://api.elsevier.com/content/article/PII:B9780081007228000206?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780081007228000206?httpAccept=text/plain

المؤلفون: Acton, J.C., Agyei, D., Akhtar, Y., Aluko, R.E., Amigo, L., Arntfield, S.D., Aryee, A.N.A., Atarés, L., Cavaletto, M., Chaplot, S., Chiralt, A., Dawson, P.L., de Jongh, H.H.J., Dumay, J., Edwards, J.S., Euston, S.R., Fang, Y., Feliz, D.J., Fernández-Tomé, S., Fleurence, J., Fox, P.F., González-Martínez, C., Guerrieri, N., Guo, S., Häkkinen, S.T., Henrich, A.W., Hernández-Ledesma, B., Hettiarachchy, N.S., Horax, R., Huppertz, T., Isman, M.B., Kelly, A.L., Kilara, A., Lacroix, I.M.E., Li-Chan, E.C.Y., Mazorra-Manzano, M.A., Miralles, B., Morançais, M., Moreno-Hernández, J.M., Munialo, C.D., Nagano, T., Nishinari, K., Nuutila, A.M., Okolie, C.L., Pacheco-Aguilar, R., Post, M.J., Ramírez-Suárez, J.C., Recio, I., Ritala, A., Scanlon, M.G.

المصدر: Proteins in Food Processing ; page xi-xiii ; ISBN 9780081007228

الاتاحة: http://dx.doi.org/10.1016/b978-0-08-100722-8.09990-3
https://api.elsevier.com/content/article/PII:B9780081007228099903?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780081007228099903?httpAccept=text/plain

المؤلفون: Munialo, C.D., van der Linden, E., Ako, K., Nieuwland, M., van As, H., de Jongh, H.H.J.

المصدر: Food Hydrocolloids 52 (2016) ; ISSN: 0268-005X

مصطلحات موضوعية: Dissipated energy, Pectin, Polysaccharide, Pullulan, Recoverable energy, Whey protein

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/355236

الاتاحة: https://research.wur.nl/en/publications/the-effect-of-polysaccharides-on-the-ability-of-whey-protein-gels
https://doi.org/10.1016/j.foodhyd.2015.08.013

المؤلفون: Urbonaite, V., van der Kaaij, S., de Jongh, H.H.J., Scholten, E., Ako, K., van der Linden, E., Pouvreau, L.

المصدر: Food Hydrocolloids 56 (2016) ; ISSN: 0268-005X

مصطلحات موضوعية: Effective gel permeability coefficient, Effective water flux coefficient, Gel coarseness, WPI gels, Water holding, Young's modulus

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/373102

الاتاحة: https://research.wur.nl/en/publications/relation-between-gel-stiffness-and-water-holding-for-coarse-and-f
https://doi.org/10.1016/j.foodhyd.2015.12.011

المؤلفون: Pouvreau, L.A.M., van Wijlen, Emke, Klok, Jan, Urbonaite, V., Munialo, C.D., de Jongh, H.H.J.

المصدر: Journal of Food Science 81 (2016) 4 ; ISSN: 0022-1147

مصطلحات موضوعية: Water holding, elastically stored energy, predictive values, protein gels

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/379031

الاتاحة: https://research.wur.nl/en/publications/water-holding-as-determinant-for-the-elastically-stored-energy-in
https://doi.org/10.1111/1750-3841.13247

المؤلفون: Martin, A.H., Bakhuizen, E., Ersch, C., Urbonaite, V., de Jongh, H.H.J., Pouvreau, L.A.M.

المصدر: Food Hydrocolloids 56 (2016) ; ISSN: 0268-005X

مصطلحات موضوعية: Water holding, coarseness, gel stiffness, gelatin, protein mixture, whey protein

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/372793

الاتاحة: https://research.wur.nl/en/publications/gelatin-increases-the-coarseness-of-whey-protein-gels-and-impairs
https://doi.org/10.1016/j.foodhyd.2015.12.019

المؤلفون: Munialo, C.D., van der Linden, E., de Jongh, H.H.J.

المصدر: Food Hydrocolloids 55 (2016) ; ISSN: 0268-005X

مصطلحات موضوعية: Recoverable energy, activation energy, disruption, fine-stranded, network structure, ovalbumin

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/373491

الاتاحة: https://research.wur.nl/en/publications/activation-energy-of-the-disruption-of-gel-networks-in-relation-t
https://doi.org/10.1016/j.foodhyd.2015.11.014

المؤلفون: Martin, A.H., Baigts Allende, D., Munialo, C.D., Urbonaite, V., Pouvreau, L.A.M., de Jongh, H.H.J.

المصدر: Gums and Stabilisers for the Food Industry 17: The Changing Face of Food Manufacture: The Role of Hydrocolloids ; ISBN: 9781849738835

مصطلحات موضوعية: Life Science

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/330436

الاتاحة: https://research.wur.nl/en/publications/modulating-protein-interaction-on-a-molecular-and-microstructural

المؤلفون: Urbonaite, V., De Jongh, H.H.J., Van Der Linden, E., Pouvreau, L.

المصدر: Journal of Agricultural and Food Chemistry 63 (2015) 40 ; ISSN: 0021-8561

مصطلحات موضوعية: aggregate density, aggregate size, confined water, entrapped water, soy protein aggregates

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/372994

الاتاحة: https://research.wur.nl/en/publications/protein-aggregates-may-differ-in-water-entrapment-but-are-compara
https://doi.org/10.1021/acs.jafc.5b03784

المؤلفون: Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.A.M.

المصدر: Food Hydrocolloids 50 (2015) ; ISSN: 0268-005X

مصطلحات موضوعية: blood-plasma gels, gelation, globular protein gels, ionic-strength, microscopy, ph, polyacrylamide, pressure, rheology, water

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/352513

الاتاحة: https://research.wur.nl/en/publications/permeability-of-gels-is-set-by-the-impulse-applied-on-the-gel
https://doi.org/10.1016/j.foodhyd.2015.03.024

المؤلفون: Baigts Allende, Diana, de Jongh, H.H.J.

المصدر: Journal of Agricultural and Food Chemistry 63 (2015) ; ISSN: 0021-8561

مصطلحات موضوعية: Calcium binding, Gelatin, protein gel, rheology, succinylation

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/389419

الاتاحة: https://research.wur.nl/en/publications/calcium-binding-restores-gel-formation-of-succinylated-gelatin-an
https://doi.org/10.1021/acs.jafc.5b01962

المؤلفون: de Jong, S., van Vliet, T., de Jongh, H.H.J.

المصدر: Mechanics of Time-Dependent Materials 19 (2015) 4 ; ISSN: 1385-2000

مصطلحات موضوعية: Energy dissipation, Mechanical deformation, Protein Network, Recoverable energy, stress relaxation

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/425154

الاتاحة: https://research.wur.nl/en/publications/the-contribution-of-time-dependent-stress-relaxation-in-protein-g
https://doi.org/10.1007/s11043-015-9275-7

المؤلفون: Munialo, C.D., van der Linden, E., Ako, K., de Jongh, H.H.J.

المصدر: Food Hydrocolloids 49 (2015) ; ISSN: 0268-005X

مصطلحات موضوعية: gelation properties, ionic-strength, isolate gels, large-deformation, mixed gels, particulate gels, ph, rheological properties, set, whey-protein

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/338214

الاتاحة: https://research.wur.nl/en/publications/quantitative-analysis-of-the-network-structure-that-underlines-th
https://doi.org/10.1016/j.foodhyd.2015.03.018

المؤلفون: Baigts Allende, Diana, de Jongh, H.H.J.

المصدر: Food Hydrocolloids 49 (2015) ; ISSN: 0268-005X

مصطلحات موضوعية: Gel, Gelatin, Maillardation, Rheology, Strand-strand interaction

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/372610

الاتاحة: https://research.wur.nl/en/publications/ligation-of-pork-skin-gelatin-with-glucose-moieties-affects-the-j
https://doi.org/10.1016/j.foodhyd.2015.03.009

المؤلفون: Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.

المصدر: Food Hydrocolloids 46 (2015) ; ISSN: 0268-005X

مصطلحات موضوعية: Calcium binding affinity, Gel coarseness, Microstructure, Soy protein gels, Water holding

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/374711

الاتاحة: https://research.wur.nl/en/publications/water-holding-of-soy-protein-gels-is-set-by-coarseness-modulated-
https://doi.org/10.1016/j.foodhyd.2014.12.010

المؤلفون: de Jongh, H.H.J.

المصدر: Understanding and Controlling the Microstructure of Complex Foods ; page 40-66 ; ISBN 9781845691516

الاتاحة: http://dx.doi.org/10.1533/9781845693671.1.40
https://api.elsevier.com/content/article/PII:B9781845691516500028?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9781845691516500028?httpAccept=text/plain
http://woodhead.metapress.com/index/X8612336J4268H22.pdf

المؤلفون: McClements, D.J., Morris, V.J., de Jongh, H.H.J., Tang, D., Marangoni, A.G., Vittadini, E., Vodovotz, Y., Barfod, N, Sparsø, F.V., Dickinson, E., Tolstoguzov, V.B., Lorén, N., Langton, M., Hermansson, A.M., Germain, J.C., Nicolai, T., Povey, M.J.W., Euston, S.R., Costello, G., Naser, A., Nicolosai, M.L., van der Goot, A.J., Manski, J.M., Rao, M.A., Ghosh, S., Coupland, J.N., Van Aken, G.A., Decker, E.A., Park, Y., Garti, N., Aserin, A., Goff, H. Douglas, Vega, C., Bot, A., Flöter, E., Lammers, J.G., Pelan, E.G., Lucey, J.A., Mellema, M., Rousseau, D., Mills, E.N.C., Salt, L.J., Wilde, P.J., Barker, G., Penfold, R., Belton, P.S.

المصدر: Understanding and Controlling the Microstructure of Complex Foods ; page xiii-xvi ; ISBN 9781845691516

الاتاحة: http://dx.doi.org/10.1016/b978-1-84569-151-6.50029-6
https://api.elsevier.com/content/article/PII:B9781845691516500296?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9781845691516500296?httpAccept=text/plain