Research Output 1992 2020

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2020

Characterisation of friction behaviour of intact soft solid foods and food boli

Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.

Research output: Contribution to journalArticleAcademicpeer-review

Friction
friction
Food
Polydimethylsiloxane
gels
Emulsions
droplets
mechanical properties
emulsions
sensory properties

Interfacial rheology and relaxation behavior of adsorption layers of the triterpenoid saponin Escin

Giménez-Ribes, G., Habibi, M. & Sagis, L. M. C., 15 Mar 2020, In : Journal of Colloid and Interface Science. 563, p. 281-290 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Escin
Saponins
Rheology
Adsorption
Recovery

Natural and induced surface roughness determine frictional regimes in hydrogel pairs

Rudge, R. E. D., Scholten, E. & Dijksman, J. A., 1 Jan 2020, In : Tribology International. 141, 105903.

Research output: Contribution to journalArticleAcademicpeer-review

Hydrogels
Hydrogel
surface roughness
Surface roughness
coefficient of friction
1 Citation (Scopus)
Open Access
atomic force microscopy
whey protein isolate
Rheology
Atomic Force Microscopy
rheology

Second order virial coefficients from phase diagrams

Dewi, B. P. C., van der Linden, E., Bot, A. & Venema, P., Apr 2020, In : Food Hydrocolloids. 101, 16 p., 105546.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Osmometry
Phase diagrams
Membranes
hydrocolloids
Colloids

Strategies to compensate for undesired gritty sensations in foods

Santagiuliana, M., Broers, L., Marigómez, I. S., Stieger, M., Piqueras-Fiszman, B. & Scholten, E., 1 Apr 2020, In : Food Quality and Preference. 81, 103842.

Research output: Contribution to journalArticleAcademicpeer-review

Food
Fats
lipids
peaches
Gels

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

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In : Food Quality and Preference. 73, p. 154-170

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
mayonnaise
condiments
Daucus carota
Bread
3 Citations (Scopus)

Advances and challenges in soft tribology with applications to foods

Rudge, R. E. D., Scholten, E. & Dijksman, J. A., Jun 2019, In : Current Opinion in Food Science. 27, p. 90-97

Research output: Contribution to journalArticleAcademicpeer-review

mouth
Food Technology
Food
food science
Mechanics
6 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food
2 Citations (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Doyennette, M., Aguayo-Mendoza, M. G., Williamson, A. M., Martins, S. I. F. S. & Stieger, M., 1 Dec 2019, In : Food Quality and Preference. 78, 103721.

Research output: Contribution to journalArticleAcademicpeer-review

Ice Cream
ice cream
Hardness
hardness
mouth
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
1 Citation (Scopus)
Emulsions
droplets
emulsions
Cluster Analysis
sensory properties
1 Citation (Scopus)

Coarse-grained models for diffusion in oil-filled hydrogel microbeads

Sagis, L. M. C., Apr 2019, In : Food Hydrocolloids. 89, p. 294-301

Research output: Contribution to journalArticleAcademicpeer-review

Hydrogel
hydrocolloids
Microspheres
Hydrogels
Oils

Cohesion-driven mixing and segregation of dry granular media

Jarray, A., Shi, H., Scheper, B. J., Habibi, M. & Luding, S., 17 Sep 2019, In : Scientific Reports. 9, 1, 1 p., 13480 .

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Glass
Silanes
Equipment and Supplies
1 Citation (Scopus)

Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils

Peng, J., Calabrese, V., Geurtz, J., Velikov, K. P., Venema, P. & van der Linden, E., 1 May 2019, In : Journal of Food Science. 84, 5, p. 1094-1103 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Microfibrils
whey protein
Cellulose
cellulose
Gels
3 Citations (Scopus)
novel foods
Cheese
Cues
cheeses
mouth
5 Citations (Scopus)

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

Sagis, L. M. C., Liu, B., Li, Y., Essers, J., Yang, J., Moghimikheirabadi, A., Hinderink, E., Berton-Carabin, C. & Schroen, K., 27 Feb 2019, In : Scientific Reports. 9, 1, 2938.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Surface-Active Agents
Rheology
Atomic Force Microscopy
Molecular Dynamics Simulation
Nanoparticles
1 Citation (Scopus)

Edible oleogels: how suitable are proteins as a structurant?

Scholten, E., 1 Jun 2019, In : Current Opinion in Food Science. 27, p. 36-42 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

Oil and Gas Fields
oil fields
Proteins
proteins
mechanical properties

Effect of cinnamaldehyde on interfacial rheological properties of proteins adsorbed at O/W interfaces

Felix Angel, M., Yang, J., Guerrero, A. & Sagis, L. M. C., Dec 2019, In : Food Hydrocolloids. 97, 105235.

Research output: Contribution to journalArticleAcademicpeer-review

rheological properties
shear stress
Proteins
whey protein isolate
silkworms
1 Citation (Scopus)

Exploring variability in detection thresholds of microparticles through participant characteristics

Santagiuliana, M., Marigómez, I. S., Broers, L., Hayes, J. E., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., 1 Sep 2019, In : Food and Function. 10, 9, p. 5386-5397 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Particle Size
particle size
detection limit
Cheese
processed cheeses

Extraction, gelation and microstructure of Bambara groundnut vicilins

Diedericks, C. F., de Koning, L., Jideani, V. A., Venema, P. & van der Linden, E., Dec 2019, In : Food Hydrocolloids. 97, 105226.

Research output: Contribution to journalArticleAcademicpeer-review

Vigna subterranea
vicilin
Gelation
gelation
microstructure

Film Formation of High Tg Latex Using Hydroplasticization: Explanations from NMR Relaxometry

Voogt, B., Huinink, H. P., Erich, S. J. F., Scheerder, J., Venema, P., Keddie, J. L. & Adan, O. C. G., 24 Sep 2019, In : Langmuir : the ACS journal of surfaces and colloids. 35, 38, p. 12418-12427 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Latex
latex
Latexes
Polymers
Hydrogen
1 Citation (Scopus)

Gas-liquid phase equilibrium of a model Langmuir monolayer captured by a multiscale approach

Moghimikheirabadi, A., Sagis, L. M. C., Kröger, M. & Ilg, P., 2019, In : Physical Chemistry Chemical Physics. 21, 5, p. 2295-2306

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
monomolecular films
Phase equilibria
Monolayers
liquid phases
Gases
1 Citation (Scopus)

Hydroplasticization of latex films with varying methacrylic acid content

Voogt, B., Huinink, H., van der Kamp-Scheerder, L., Erich, B., Scheerder, J., Venema, P. & Adana, O., 1 Feb 2019, In : Polymer. 166, p. 206-214

Research output: Contribution to journalArticleAcademicpeer-review

Latex
Latexes
Coatings
Polymers
Acids
1 Citation (Scopus)

Measurement of effective diffusion coefficients in dairy powders by confocal microscopy and sorption kinetic profiles

Maidannyk, V., Lutjes, E., Montgomery, S., McCarthy, N. & Auty, M. A. E., 1 Apr 2019, In : Food Structure. 20, 100108.

Research output: Contribution to journalArticleAcademicpeer-review

Dairies
Confocal microscopy
Confocal Microscopy
diffusivity
Powders

Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level

Hinderink, E. B. A., Kaade, W., Sagis, L. M. C., Schroen, C. G. P. H. & Berton-Carabin, C. C., 23 Dec 2019, In : Food Hydrocolloids. 102, 10 p., 105610.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pea protein
Microfluidics
Peas
Emulsions
Coalescence
1 Citation (Scopus)

Mixed gels from whey protein isolate and cellulose microfibrils

Peng, J., Calabrese, V., Ainis, W. N., Scager, R., Velikov, K. P., Venema, P. & van der Linden, E., 1 Mar 2019, In : International Journal of Biological Macromolecules. 124, p. 1094-1105

Research output: Contribution to journalArticleAcademicpeer-review

Microfibrils
Cellulose
Gels
Proteins
Bacterial Proteins
11 Citations (Scopus)

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

van Eck, A., Hardeman, N., Karatza, N., Fogliano, V., Scholten, E. & Stieger, M., Jan 2019, In : Food Quality and Preference. 71, p. 497-509

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
food toppings
saliva
crackers
mayonnaise
Saliva
13 Citations (Scopus)
Open Access
food quality
mouth
mechanical properties
Food
rheological properties
2 Citations (Scopus)

Pluronic F127/Pluronic P123/vitamin E TPGS mixed micelles for oral delivery of mangiferin and quercetin: Mixture-design optimization, micellization, and solubilization behavior

Thanitwatthanasak, S., Sagis, L. M. C. & Chitprasert, P., 15 Jan 2019, In : Journal of Molecular Liquids. 274, p. 223-238

Research output: Contribution to journalArticleAcademicpeer-review

UCON 50-HB-5100
tocopherol
Poloxamer
Micellization
Vitamins

Rapid Spreading of a Droplet on a Thin Soap Film

Motaghian, M., Shirsavar, R., Erfanifam, M., Sabouhi, M., Van Der Linden, E., Stone, H. A., Bonn, D. & Habibi, M., 23 Oct 2019, In : Langmuir. 35, 46, p. 14855-14860

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
soaps
Soaps (detergents)
interfacial tension
Surface tension
leading edges

Relaxation Behavior and Nonlinear Surface Rheology of PEO-PPO-PEO Triblock Copolymers at the Air-Water Interface

Moghimikheirabadi, A., Fischer, P., Kröger, M. & Sagis, L. M. C., 5 Nov 2019, In : Langmuir. 35, 44, p. 14388-14396 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Poloxamer
Polyphenylene oxides
Polyethylene oxides
Rheology
rheology
5 Citations (Scopus)

Self-assembly of ellipsoidal particles at fluid-fluid interfaces with an empirical pair potential

Luo, A. M., Vermant, J., Ilg, P., Zhang, Z. & Sagis, L. M. C., 15 Jan 2019, In : Journal of Colloid and Interface Science. 534, p. 205-214

Research output: Contribution to journalArticleAcademicpeer-review

Self assembly
Fluids
Microstructure
Particle interactions
Colloids

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Van Eck, A., Wijne, C., Fogliano, V., Stieger, M. & Scholten, E., 1 Sep 2019, In : Food and Function. 10, 9, p. 5739-5751 13 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Condiments
condiments
Daucus carota
Feeding Behavior
eating habits
1 Citation (Scopus)

Speckle pattern analysis of crumpled papers

Rad, V. F., Ramírez-Miquet, E. E., Cabrera, H., Habibi, M. & Moradi, A. R., 20 Aug 2019, In : Applied Optics. 58, 24, p. 6549-6554 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

speckle patterns
Speckle
Lasers
lasers
folding

Surface characterization of drying acrylic latex dispersions with variable methacrylic acid content using surface dilatational rheology

Voogt, B., Venema, P., Sagis, L., Huinink, H., Erich, B., Scheerder, J. & Adan, O., 15 Nov 2019, In : Journal of Colloid and Interface Science. 556, p. 584-591 8 p.

Research output: Contribution to journalArticleAcademicpeer-review

Latex
Latexes
Dispersions
Rheology
Acrylics

Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

Hinderink, E. B. A., Münch, K., Sagis, L. M. C., Schroen, C. G. P. H. & Berton-Carabin, C. C., Dec 2019, In : Food Hydrocolloids. 97, 11 p., 105206.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pea protein
Dairies
Peas
Emulsions
blended foods
1 Citation (Scopus)

Tailoring relaxation dynamics and mechanical memory of crumpled materials by friction and ductility

Van Bruggen, E., Van Der Linden, E. & Habibi, M., 15 Jan 2019, In : Soft Matter. 15, 7, p. 1633-1639

Research output: Contribution to journalArticleAcademicpeer-review

ductility
Ductility
friction
Friction
Anelastic relaxation
3 Citations (Scopus)

The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels

Zou, Y., Thijssen, P. P., Yang, X. & Scholten, E., 1 Jun 2019, In : Food Hydrocolloids. 91, p. 57-65

Research output: Contribution to journalArticleAcademicpeer-review

Zein
zein
Emulsions
Glycerol
emulsions

The influence of protein/phospholipid ratio on the physicochemical and interfacial properties of biomimetic milk fat globules

Chen, M. & Sagis, L. M. C., 1 Dec 2019, In : Food Hydrocolloids. 97, 105179.

Research output: Contribution to journalArticleAcademicpeer-review

biomimetics
Biomimetics
fat globules
Phospholipids
whey protein isolate
2 Citations (Scopus)

The yield normal stress

De Cagny, H., Fazilati, M., Habibi, M., Denn, M. M. & Bonn, D., 1 Mar 2019, In : Journal of Rheology. 63, 2, p. 285-290

Research output: Contribution to journalArticleAcademicpeer-review

Yield stress
Fluids
Shear stress
shear stress
fluids
4 Citations (Scopus)

Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles

Zou, Y., Yang, X. & Scholten, E., 1 Apr 2019, In : Food Hydrocolloids. 89, p. 163-170

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Zein
zein
Behavior Control
Tannins
Emulsions
2018
3 Citations (Scopus)

Effective interaction potentials for model amphiphilic surfactants adsorbed at fluid-fluid interfaces

Moghimikheirabadi, A., Sagis, L. M. C. & Ilg, P., 21 Jun 2018, In : Physical Chemistry Chemical Physics. 20, 23, p. 16238-16246

Research output: Contribution to journalArticleAcademicpeer-review

Surface-Active Agents
surfactants
Fluids
fluids
interactions
5 Citations (Scopus)

Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

Santagiuliana, M., Christaki, M., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., Oct 2018, In : Food Hydrocolloids. 83, p. 202-212

Research output: Contribution to journalArticleAcademicpeer-review

Stress Fractures
stress fractures
soups
Food
liquids
5 Citations (Scopus)

Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions

Oppermann, A. K. L., Noppers, J. M. E., Stieger, M. & Scholten, E., 1 May 2018, In : Food Research International. 107, p. 148-157

Research output: Contribution to journalArticleAcademicpeer-review

droplet size
Emulsions
emulsions
Oils
droplets
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