Research Output 2000 2020

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Article
2020
Emulsions
droplets
mechanical properties
emulsions
sensory properties
Open Access
fogs (materials)
Peracetic Acid
peracetic acid
Geobacillus stearothermophilus
Weather

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Kornet, C., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J. & Meinders, M., 1 Feb 2020, In : Food Hydrocolloids. 99, 105332.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pea protein
Peas
Fractionation
Dispersions
Viscosity
2019
4 Citations (Scopus)
Open Access
Lactobacillus plantarum
Trehalose
pulsed electric fields
Freeze Drying
spray drying

Beheersen van Listeria: Risicoproducten onder de loep

Verkleij, T. J. & van Bokhorst-van de Veen, H., May 2019, In : Voedingsindustrie : vakblad. 26, mei, p. 14-17

Research output: Contribution to journalArticleProfessional

Open Access
2 Citations (Scopus)

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
Oils

Controlling Listeria

Verkleij, T. J. & van Bokhorst-van de Veen, H., 7 May 2019, In : Voedingsindustrie : vakblad. 26, mei, p. 14-17

Research output: Contribution to journalArticleProfessional

Open Access

Entomophagy: Nutritional, ecological, safety and legislation aspects

Raheem, D., Raposo, A., Oluwole, O. B., Nieuwland, M., Saraiva, A. & Carrascosa, C., 1 Dec 2019, In : Food Research International. 126, 108672.

Research output: Contribution to journalArticleAcademicpeer-review

edible insects
Legislation
laws and regulations
Insects
Safety

Hoe krijg je de vezelstructuur?

Verkleij, T. J. & Bruins, M. E., 9 Apr 2019, In : Voedingsindustrie : vakblad. p. 32-35

Research output: Contribution to journalArticleProfessional

Open Access

Hoe krijg je een vezelachtige structuur? Technologie bij het maken van eiwitrijke producten

Verkleij, T. J. & Bruins, M. E., Apr 2019, In : Voedingsindustrie : vakblad. 26, April, p. 28-29,31

Research output: Contribution to journalArticleProfessional

Open Access

How can you create a fibrous structure?

Verkleij, T. J. & Bruins, M. E., 9 Apr 2019, In : Voedingsindustrie : vakblad. p. 32-35

Research output: Contribution to journalArticleProfessional

Open Access
1 Citation (Scopus)

Impact of processing on enzymatic browning and texturization of yellow mealworms

Tonneijck-Srpová, L., Venturini, E., Humblet-Hua, K. N. P. & Bruins, M. E., 29 Mar 2019, In : Journal of Insects as Food and Feed. 5, 4, p. 267-277 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

texturization
Tenebrio
enzymatic browning
Tenebrio molitor
blanching
3 Citations (Scopus)
Open Access
pulsed electric fields
Fungal Spores
Penicillium
Disinfection
fruit juices

Internationaal congres voor vleesonderzoek en -technologie. 'Meat for diversifying markets'

Verkleij, T. J., 11 Nov 2019, In : Voedingsindustrie : vakblad. 11, p. 46-48 3 p.

Research output: Contribution to journalArticleProfessional

Open Access
1 Citation (Scopus)

Manipulation of Recrystallization and Network Formation of Oil-Dispersed Micronized Fat Crystals

Nikolaeva, T., den Adel, R., van der Sman, R., Martens, K. J. A., Van As, H., Voda, A. & van Duynhoven, J., 12 Feb 2019, In : Langmuir. 35, 6, p. 2221-2229

Research output: Contribution to journalArticleAcademicpeer-review

fats
Oils and fats
manipulators
Oils
oils

Minder zoete broodjes bakken lastig, maar oplosbaar

van der Sman, R. G. M. & Janssen, A. M., 2 Jul 2019, In : Voedingsmiddelentechnologie. 6

Research output: Contribution to journalArticleProfessional

Open Access
5 Citations (Scopus)

Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice

Timmermans, R. A. H., Mastwijk, H. C., Berendsen, L. B. J. M., Nederhoff, A. L., Matser, A. M., Van Boekel, M. A. J. S. & Nierop Groot, M. N., 2 Jun 2019, In : International Journal of Food Microbiology. 298, p. 63-73 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Microbial Viability
pulsed electric fields
fruit juices
inactivation
Technology

Moisture diffusivity in concentrated and dry protein-carbohydrate films

Siemons, I., Boom, R. M., van der Sman, R. G. M. & Schutyser, M. A. I., Dec 2019, In : Food Hydrocolloids. 97, 105219.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Carbohydrates
diffusivity
Moisture
carbohydrates
Proteins

Nieuwe generatie

Verkleij, T. J., Jan 2019, In : De Slager.

Research output: Contribution to journalArticleProfessional

Op zoek naar oplossingen: Verminderen voedselverspilling

Verkleij, T. J., Stroosnijder, S. & Leede, H., 4 Feb 2019, In : Voedingsindustrie : vakblad. februari, p. 38-39

Research output: Contribution to journalArticleProfessional

Open Access

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

Sridharan, S., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, C. V., 21 Nov 2019, In : Food Hydrocolloids. 101, 105533.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pea protein
Peas
Flour
Emulsions
Purification
2 Citations (Scopus)

Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

van der Sman, R. G. M., 1 Feb 2019, In : Food Hydrocolloids. 87, p. 360-370

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
polyols
Polyols
Ternary systems
Polysaccharides
Phase separation
2 Citations (Scopus)
Open Access
pulsed electric fields
Polyphenols
Tea
tea
polyphenols
Open Access
Lactobacillus plantarum
Staining and Labeling
Membranes
Propidium
Electroporation

Scaling of Flory-Huggins interaction parameter for polyols with chain length and number of hydroxyl groups

van der Sman, R. G. M., Nov 2019, In : Food Hydrocolloids. 96, p. 396-401 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
polyols
Chain length
Hydroxyl Radical
Carbohydrates
carbohydrates

Starch gelatinization temperature in sugar and polyol solutions explained by hydrogen bond density

van der Sman, R. G. M. & Mauer, L. J., 1 Sep 2019, In : Food Hydrocolloids. 94, p. 371-380

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
polyols
Polyols
Starch
Sugars
hydrogen
6 Citations (Scopus)

Understanding functionality of sucrose in biscuits for reformulation purposes

van der Sman, R. G. M. & Renzetti, S., 9 Mar 2019, In : Critical Reviews in Food Science and Nutrition. 59, 14, p. 2225-2239 15 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
biscuits
Sugar (sucrose)
Sucrose
Textures
Phase Transition

Verbetering structuur van plantaardige eiwitproducten

Nieuwland, M., Verkleij, T. J. & Janssen, A. M., 10 Sep 2019, In : Voedingsindustrie : vakblad. 26, September, p. 40-43

Research output: Contribution to journalArticleProfessional

2018
1 Citation (Scopus)

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

Lykomitros, D., Den Boer, L., Hamoen, R., Fogliano, V. & Capuano, E., 15 Aug 2018, In : Journal of the Science of Food and Agriculture. 98, 10, p. 3962-3972

Research output: Contribution to journalArticleAcademicpeer-review

Arachis
maceration
peanuts
texture
frying
16 Citations (Scopus)

A research challenge vision regarding management of agricultural waste in a circular bio-based economy

Gontard, N., Sonesson, U., Birkved, M., Majone, M., Bolzonella, D., Celli, A., Angellier-Coussy, H., Jang, G. W., Verniquet, A., Broeze, J., Schaer, B., Batista, A. P. & Sebok, A., 2018, In : Critical Reviews in Environmental Science and Technology. 48, 6, p. 614-654

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Agricultural wastes
resource
Economics
Anaerobic digestion
Ecology

Clean label en het verbeteren van de houdbaarheid: een uitdagende combi

Verkleij, T. J., May 2018, In : Voedingsindustrie : vakblad. 25, 5, p. 38-39

Research output: Contribution to journalArticleProfessional

1 Citation (Scopus)

Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces

van der Sman, R. G. M., 1 Jul 2018, In : Food Structure. 17, p. 9-20

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
fried foods
Literature
frost
Frozen Foods
Food

Cold plasma in the meat industry

Verkleij, T. & Nieuwland, M., Feb 2018, In : Dutch Food Industry. 25, 2, p. 44-45

Research output: Contribution to journalArticleProfessional

livestock and meat industry
atmospheric pressure
meat products
deterioration
meat

Effects of filler ingredients on the structure and texture of starchy, extruded snacks

van der Sman, R. G. M., Vollebregt, H. M., Meinders, M. B. J. & Beri, A., Oct 2018, In : Food Structure. 18, 13 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Snacks
snacks
Fillers
ingredients
Textures
4 Citations (Scopus)

Effects of hydrostatic pressure and supercritical carbon dioxide on the viability of Botryococcus braunii algae cells

Yildiz-Ozturk, E., Ilhan-Ayisigi, E., Togtema, A., Gouveia, J. & Yesil-Celiktas, O., 1 May 2018, In : Bioresource Technology. 256, p. 328-332

Research output: Contribution to journalArticleAcademicpeer-review

hydrostatic pressure
Hydrostatic pressure
Algae
Carbon Dioxide
Carbon dioxide
2 Citations (Scopus)
Open Access
chlorine dioxide
Lettuce
lettuce
inactivation
Chlorates

Elektrificatie drogers inspireert industrie Bulk

Quaak, P. & Esveld, D. C., Oct 2018, In : Bulk. 26, 6, p. 42-43

Research output: Contribution to journalArticleProfessional

Open Access
1 Citation (Scopus)

Foam and thin films of hydrophilic silica particles modified by β-casein

Chen, M., Sala, G., van Valenberg, H. J. F., van Hooijdonk, A. C. M., van der Linden, E. & Meinders, M. B. J., 1 Mar 2018, In : Journal of Colloid and Interface Science. 513, p. 357-366

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Caseins
Silicon Dioxide
Foams
Silica
5 Citations (Scopus)

Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Chen, M., Feijen, S., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M. & van der Linden, E., 1 Jan 2018, In : Food Hydrocolloids. 74, p. 342-348

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Micelles
protein aggregates
micelles
foams
3 Citations (Scopus)

From highly specialised to generally available modelling of shear induced particle migration for flow segregation based separation technology

Drijer, I., van de Laar, T., Vollebregt, H. M. & Schroën, C. G. P. H., 9 Feb 2018, In : Separation and Purification Technology. 192, p. 99-109

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Volume fraction
Momentum
Sieves
Fractionation
Suspensions
2 Citations (Scopus)

In-situ Single Mode Dielectric Measurements of microwaveable snack pellets

Esveld, E., Bows, J., Vollebregt, M. & van der Sman, R., 1 Aug 2018, In : Journal of Food Engineering. 231, p. 109-122

Research output: Contribution to journalArticleAcademicpeer-review

dielectric properties
Snacks
snacks
Heating
pellets

Klimaatimpact van vleesconsumptie beperken

Verkleij, T. J. & Broeze, J., Apr 2018, In : Voedingsindustrie : vakblad. 2019, april, p. 36-38

Research output: Contribution to journalArticleProfessional

Open Access

Koude plasma in de vleesindustrie

Verkleij, T. & Nieuwland, M., Feb 2018, In : Voedingsindustrie : vakblad. 25, 2, p. 44-45

Research output: Contribution to journalArticleProfessional

2 Citations (Scopus)

Milking exopolysaccharides from Botryococcus braunii CCALA778 by membrane filtration

Cubero, R., Wang, W., Martín, J., Bermejo, E., Sijtsma, L., Togtema, A., Barbosa, M. J. & Kleinegris, D. M. M., 1 Sep 2018, In : Algal Research. 34, p. 175-181

Research output: Contribution to journalArticleAcademicpeer-review

exopolysaccharides
milking
polysaccharides
Botryococcus braunii
summer
2 Citations (Scopus)

Modelling the effects of ethanol on the solubility of the proteinogenic amino acids with the NRTL, Gude and Jouyban-Acree models

Bowden, N. A., Sevillano, D. M., Sanders, J. P. M. & Bruins, M. E., 15 Mar 2018, In : Fluid Phase Equilibria. 459, p. 158-169

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
amino acids
Amino acids
Ethanol
ethyl alcohol
solubility
3 Citations (Scopus)

Role of cell surface composition and lysis in static biofilm formation by Lactobacillus plantarum WCFS1

Fernández Ramírez, M. D., Nierop Groot, M. N., Smid, E. J., Hols, P., Kleerebezem, M. & Abee, T., 20 Apr 2018, In : International Journal of Food Microbiology. 271, p. 15-23

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus plantarum
Biofilms
biofilm
mutants
Gentian Violet
2 Citations (Scopus)

Short communication: Growth of dairy isolates of Geobacillus thermoglucosidans in skim milk depends on lactose degradation products supplied by Anoxybacillus flavithermus as secondary species

Zhao, Y., Kumar, M., Caspers, M. P. M., Nierop Groot, M. N., van der Vossen, J. M. B. M. & Abee, T., Feb 2018, In : Journal of Dairy Science. 101, 2, p. 1013-1019

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Anoxybacillus
Anoxybacillus flavithermus
Geobacillus
skim milk
Lactose
11 Citations (Scopus)

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Bot, F., Verkerk, R., Mastwijk, H., Anese, M., Fogliano, V. & Capuano, E., 2018, In : Food Chemistry. 240, p. 415-421

Research output: Contribution to journalArticleAcademicpeer-review

pulsed electric fields
Carotenoids
Lycopersicon esculentum
Heating
carotenoids
3 Citations (Scopus)

Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

Van Der Sman, R. G. M., 1 May 2018, In : Food and Function. 9, 5, p. 2716-2724

Research output: Contribution to journalArticleAcademicpeer-review

Starch
Polysaccharides
polysaccharides
sugars
custards
13 Citations (Scopus)

Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

Dekkers, B. L., Hamoen, R., Boom, R. M. & van der Goot, A. J., 1 Apr 2018, In : Journal of Food Engineering. 222, p. 84-92

Research output: Contribution to journalArticleAcademicpeer-review

Soybean Proteins
soy protein isolate
blended foods
pectins
dietary fiber