Research Output 1992 2020

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2018

Edible oil oleogels Based on self-assembled ß-sitosterol + ϒ-oryzanol tubules

Bot, A. & Flöter, E., 13 Jun 2018, Edible Oleogels: Structure and Health Implications. Marangoni, A. G. & Garti, N. (eds.). 2nd ed. London: Elsevier, p. 31-63

Research output: Chapter in Book/Report/Conference proceedingChapter

Oils and fats
Phytosterols
Water
Sterols
Emulsions
2017
1 Citation (Scopus)

Proteins as Building Blocks for Oil Structuring

Scholten, E. & De Vries, A., 20 Sep 2017, Edible Oil Structuring: Concepts, Methods and Applications. Patel, A. R. (ed.). Royal Society of Chemistry, p. 150-174

Research output: Chapter in Book/Report/Conference proceedingChapter

Oils
oils
Hydrophobic and Hydrophilic Interactions
Proteins
proteins
2016

Dynamics of Complex Fluid-Fluid Interfaces

Sagis, L. M. C., 2016, Experimental Thermodynamics Volume X : Non-equilibrium Thermodynamics with Applications. Bedeaux, D., Kjelstrup, S. & Sengers, J. V. (eds.). Cambridge UK: Royal Society of Chemistry, p. 356-381

Research output: Chapter in Book/Report/Conference proceedingChapter

fluids
conservation
thermodynamics
nonequilibrium thermodynamics
constitutive equations

Nonequilibrium Thermodynamics of Interfaces

Sagis, L. M. C., 2016, Computational Methods for Complex Liquid-Fluid Interfaces. Rahni, M. T., Karbaschi, M. & Reinhard, M. (eds.). Boca Raton: CRC Press, Vol. 5. p. 41-58 (Progress in Colloid and Interface Science ).

Research output: Chapter in Book/Report/Conference proceedingChapter

2015
3 Citations (Scopus)

Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles

Paques, J. P., 2015, Microencapsulation and Microspheres for Food Applications. Sagis, L. M. C. (ed.). Amsterdam: Academic Press, p. 39-55 416 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Nanospheres
Gelation
Nanoparticles
Biodegradable polymers
Hydrogels
1 Citation (Scopus)

Determination of Mechanical Properties of Microcapsules

Sagis, L. M. C., 2015, Microencapsulation and Microspheres for Food Applications. Sagis, L. M. C. (ed.). Amsterdam: Academic Press, p. 195-205 416 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

mechanical properties
encapsulation
strength (mechanics)
shear stress
methodology
2 Citations (Scopus)

Instrumental characterisation of textural properties of fluid food

Sala, G. & Scholten, E., 2015, Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st ed. Woodhead Publishing, Vol. 2. p. 107-131

Research output: Chapter in Book/Report/Conference proceedingChapter

ingredients
mouthfeel
lipids
food quality
sensory properties

Microcapsules with Protein Fibril-Reinforced Shells

Sagis, L. M. C., 2015, Microencapsulation and Microspheres for Food Applications. Sagis, L. M. C. (ed.). Amsterdam: Academic Press, p. 21-37 416 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Capsules
Strength of materials
Nanocomposites
Polymers
Proteins

Theoretical Modeling of Mechanical Behavior and Release Properties of Microcapsules

Sagis, L. M. C., 2015, Microencapsulation and Microspheres for Food Applications. Sagis, L. M. C. (ed.). Amsterdam: Academic Press, p. 207-232 416 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

nonequilibrium thermodynamics
capsules
food
flow distribution
mechanical properties
2014

Ice Cream

Scholten, E., 2014, Particulate Products - Tailoring Properties for Optimal Performance. Merkus, H. G. & Meesters, G. M. H. (eds.). Cham Heidelberg New York Dordrecht London, p. 237-294 469 p. (Particle TEchnology Series; no. 19).

Research output: Chapter in Book/Report/Conference proceedingChapter

air bubble
ice
ice crystal
fat
particle size
3 Citations (Scopus)

Modulating protein interaction on a molecular and Microstructural level for texture control in protein based gels

Martin, A. H., Baigts Allende, D., Munialo, C. D., Urbonaite, V., Pouvreau, L. A. M. & de Jongh, H. H. J., 2014, The Changing Face of Food Manufacture: The Role of Hydrocolloids. Williams, P. A. & Phillips, G. O. (eds.). Cambridge UK, p. 64-70 (Gums and Stabilizers for the Food Industry; no. 17).

Research output: Chapter in Book/Report/Conference proceedingChapter

Textures
Gels
Proteins
Soybean Proteins
Energy balance
2012

Ice Cream Unlimited: The Possibilities of Ingredient Pairing

Scholten, E. & Peters, M., 2012, The kitchen as laboratory. Vega, C., Ubbink, J. & van der Linden, E. (eds.). New York: Columbia University Press, p. 123-133

Research output: Chapter in Book/Report/Conference proceedingChapter

The Meringue Concept and Its Variations

Wierenga, P. A., Hofstede, H., van der Linden, E., Schutte, S. & Boer, J., 2012, The kitchen as laboratory. Vega, C., Ubbink, J. & van der Linden, E. (eds.). New York: Columbia University Press, p. 108-116 314 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2011

Food functionality and the physics of bionanotechnology: some examples and challenges

van der Linden, E., 2011, Nanotechnology in the Agri-Food Sector: Implications for the future. Frewer, L. J., Norde, W., Fischer, A. R. H. & Kampers, F. W. H. (eds.). Wiley-VCH, p. 127-148 312 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2009

Design of Foods for the optimal delivery of basic tastes

van den Oever, G. J., Busch, J. L. H. C., van der Linden, E., Smit, G. & Zuidam, N. J., 2009, Designing functional foods : Measuring and Controlling Food Structure Breakdown and Nutrient Absorption. McClements, J. & Decker, E. (eds.). Woodhead Publishing, p. 453-480 744 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

25 Citations (Scopus)

Gelation: Principles, Models and Applications to Proteins

van der Linden, E. & Foegeding, E. A., 2009, Modern Biopolymer Science: Bridging the Divide between Fundamental Treatise and Industrial Applications. Kapasis, S., Norton, I. T. & Ubbink, J. B. (eds.). London: Elsevier/Academic Press, p. 29-91 640 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2008
1 Citation (Scopus)

Assembly of Structures in Foods

van der Linden, E., 2008, Food Materials Science. Principles and Practice. Aguilera, J. M. & Lillford, P. J. (eds.). New York, p. 145-168 622 p. (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapter

2007

Dispersed systems: Basic considerations

Walstra, P. & van Vliet, T., 2007, Fennema's Food Chemistry: 4th ed.. Damodaran, S., Parkin, K. & Fennema, O. R. (eds.). New York, p. 783-847 1160 p. (Food Science and Technology; no. 169).

Research output: Chapter in Book/Report/Conference proceedingChapter

Individual fracture events in cellular solid foods

Luyten, J. M. J. G., Castro Prada, E. M., Timmerman, E., Lichtendonk, W. J. & van Vliet, T., 2007, Fracture of nano and engineering materials and structures : proceedings of the 16th European conference of fracture, Alexandroupolis, Greece, July 3-7, 2006. Gdoutos, E. E. (ed.). Berlin: Springer, p. 439-440

Research output: Chapter in Book/Report/Conference proceedingChapter

2005

Critical concentration for fibrillar aggregation of Bovine Beta-Lactoglobulin

Arnaudov, L. N. & de Vries, R. J., 2005, Food Colloids : Interactions, Microstructure and Processing. Cambridge, p. 237-246 (Special publication).

Research output: Chapter in Book/Report/Conference proceedingChapter

Rheology

van Vliet, T. & Lyklema, J., 2005, Fundamentals of Colloid and Interface Science. Vol. IV : Particulate Colloids. Lyklema, J. (ed.). Amsterdam: Elsevier, p. 6.1-6.88 750 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2004

Effect of Pentosans on Gluten Formation and Properties

Wang, M., van Vliet, T. & Hamer, R. J., 2004, The Gluten Proteins. Lafiandra, D., Masci, S. & D'-Ovidio, R. (eds.). Cambridge: Royal Society of Chemistry

Research output: Chapter in Book/Report/Conference proceedingChapter

2003

Soluble complexes of gum arabic with alfa-lactalbumin and beta-lactoglobulin above the protein isoelectric point: analysis in terms of charge patches

de Vries, R. J., 2003, Food Colloids, Biopolymers and Materials. Dickinson, E. & Vliet, T. V. (eds.). Cambridge, p. 329-344 416 p. (Special Publications; no. 284).

Research output: Chapter in Book/Report/Conference proceedingChapter

2002

Fibril based Mesostructures and their Rheological Response

Veerman, C., Sagis, L. M. C. & van der Linden, E., 2002, Food Colloids, Biopolymers and Materials. Dickinson, E. (ed.). Cambridge, UK: Royal Society of Chemistry, p. 58-67

Research output: Chapter in Book/Report/Conference proceedingChapter

Gel Formation by Soy Glycinin in Bulk and at Interfaces

van Vliet, T., Martin, A., Renkema, M. & Bos, M., 2002, Plant Biopolymer Science, food and nonfood applications. Renard, D., Della Valle, G. & Popineau, Y. (eds.). Cambridge: Royal Society of Chemistry, p. 241-252

Research output: Chapter in Book/Report/Conference proceedingChapter

2001

Fat Crystal Networks

Walstra, P., Kloek, W. & van Vliet, T., 2001, Crystallization Processes in Fats and Lipids. Garti, N. & Sato, K. (eds.). New York, Basel: Marcel Dekker, p. 289-328

Research output: Chapter in Book/Report/Conference proceedingChapter

Mechanisms of Coalescence in Highly Concentrated Protein-Stabilized Emulsions

van Aken, G. A. & van Vliet, T., 2001, Food Colloids : Fundamentals of Formulation, Potsdam, Duitsland 2000. Dickinson, E. & Miller, R. (eds.). Cambridge: Royal Society of Chemistry, p. 125-132

Research output: Chapter in Book/Report/Conference proceedingChapter

Surface Rheological Properties of Soy Glycinin: Gel Layer Formation and Conformational Aspects

Bos, M., Martin, A., Bikker, J. & van Vliet, T., 2001, Food Colloids : Fundamentals of Formulation. Dickinson, E. & Miller, R. (eds.). Cambridge: Royal Society of Chemistry, p. 223-232

Research output: Chapter in Book/Report/Conference proceedingChapter

1998

Spin label applications to food science

Hemminga, M. A. & van den Dries, I. J., 1998, Biological magnetic resonance: spin labeling; the next millennium. Berliner, L. J. (ed.). New York, USA: Plenum Press, p. 339-366

Research output: Chapter in Book/Report/Conference proceedingChapter