Research Output 1992 2020

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internal PhD, WU
2019
Open Access
2018

Effects of structure on hydrogel microbead function

van Leusden, P., 2018, Wageningen: Wageningen University. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
hydrocolloids
encapsulation
diffusivity
microstructure
functional properties
2017

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception

Oppermann, A., 2017, Wageningen: Wageningen University. 186 p.

Research output: Thesisinternal PhD, WU

Open Access
Emulsions
Fats
Oils
Water
Processing

Structuring oil by protein building blocks

de Vries, A., 2017, Wageningen: Wageningen University. 167 p.

Research output: Thesisinternal PhD, WU

Open Access
Oils
Proteins
Fats
Liquids
Gels
2016

Fibrillar structures in mixed systems

Peng, J., 2016, Wageningen: Wageningen University. 284 p.

Research output: Thesisinternal PhD, WU

Cellulose
Emulsions
Proteins
Bacterial Proteins
Flocculation
Open Access
Lubrication
Fats
Friction
Ball bearings
Gels

The role of casein micelles and their aggregates in foam stabilization

Chen, M., 2016, Wageningen: Wageningen University. 124 p.

Research output: Thesisinternal PhD, WU

Open Access
protein aggregates
micelles
foams
casein
films (materials)
2015

Drying and hydration of proteins at high concentration

Bouman, J., 2015, Wageningen: Wageningen University. 161 p.

Research output: Thesisinternal PhD, WU

Open Access
Hydration
Drying
Zein
Proteins
Pharmaceutical Preparations
Open Access
Energy storage
Energy dissipation
Gels
Proteins
Microstructure

Microbubble stability and applications in food

Rovers, T. A. M., 2015, Wageningen: Wageningen University. 138 p.

Research output: Thesisinternal PhD, WU

Open Access
Proteins
Emulsions
Surface-Active Agents
Sonication
Air

Protein mixtures: interactions and gelation

Ersch, C., 2015, Wageningen: Wageningen University. 199 p.

Research output: Thesisinternal PhD, WU

Open Access
Gelation
Gels
Proteins
Phase separation
Microstructure

Water holding of protein gels

Urbonaite, V., 2015, Wageningen: Wageningen University. 206 p.

Research output: Thesisinternal PhD, WU

Open Access
gel
protein
water
exudation
stiffness
2014

Formation of alginate nanospheres

Paques, J. P., 2014, Wageningen: Wageningen University. 178 p.

Research output: Thesisinternal PhD, WU

Open Access
alginate
thesis
2013

Digestion of dietary fat : gastrointestinal behaviour of emulsions and human physiological responses

Helbig, A., 2013, S.l.: s.n.. 166 p.

Research output: Thesisinternal PhD, WU

Open Access
Dietary Fats
Emulsions
Digestion
Lipolysis
Gallbladder

Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters

van Kempen, S. E. H. J., 2013, S.l.: s.n.. 238 p.

Research output: Thesisinternal PhD, WU

Open Access
Rheology
Esters
Fatty Acids
Surface-Active Agents
Foams

Pasta highly enriched with vegetables: from microstructure to sensory and nutritional aspects

Vicente Da Silva, E. M., 2013, S.l.: s.n.. 167 p.

Research output: Thesisinternal PhD, WU

Open Access
pasta
broccoli
microstructure
powders
vegetables
2012

Design and functionality of dense protein particles

Saglam, D., 2012, [S.l.]: s.n.. 200 p.

Research output: Thesisinternal PhD, WU

Open Access
proteins
whey protein
heat stability
high protein foods
rheological properties

Designing microcapsules based on protein fibrils and protein - polysaccharide complexes

Hua, K. N. P., 2012, S.l.: s.n.. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
Muramidase
Capsules
Polysaccharides
Ovalbumin
Proteins
Open Access
heat stability
chelating agents
casein
viscosity
calcium
2011

Formation and properties of whey protein fibrils

Kroes-Nijboer, A., 2011, [S.l.]: S.n.. 175 p.

Research output: Thesisinternal PhD, WU

Open Access
whey protein
flocculation
protein aggregates
plant proteins
gelation
2009

Time dependence in jamming and unjamming

Parker, A., 2009, [S.l.: S.n.. 99 p.

Research output: Thesisinternal PhD, WU

Open Access
jamming
time dependence
gels
emulsions
gelatins
2008

Molecular mobility in crispy bread crust

van Nieuwenhuijzen, N. H., 2008, [S.l.]: S.n.. 133 p.

Research output: Thesisinternal PhD, WU

Open Access
crust
water content
study method
water uptake
starch

Protein fibrillization: preparation, mechanism and application

Akkermans, C., 2008, [S.l.]: S.n.. 162 p.

Research output: Thesisinternal PhD, WU

Open Access
foods
proteins
potato protein
mouthfeel
whey protein

Texture of food gels explained by combining structure and large deformation properties

van den Berg, L., 2008, S.l.: S.n.. 193 p.

Research output: Thesisinternal PhD, WU

Open Access
2007

Fibril assembly in whey protein mixtures

Bolder, S. G., 2007, [S.l.]: S.n.. 116 p.

Research output: Thesisinternal PhD, WU

Open Access
Proteins
Assays
Heating
Lactoglobulins
Phase behavior

Protein/polysaccharide complexes at air/water interfaces

Ganzevles, R. A., 2007, [S.l.]: S.n.. 151 p.

Research output: Thesisinternal PhD, WU

Open Access

Structure-rheology relations in sodium caseinate containing systems

Ruis, H. G. M., 2007, [S.l.]: S.n.. 125 p.

Research output: Thesisinternal PhD, WU

Open Access
Caseins
Emulsions
Rheology
Sol-gels
Acidification
2006

Design of membrane systems for fractionation of particle suspensions

Brans, G. B. P. W., 2006, Wageningen: s.n.. 60 p.

Research output: Thesisinternal PhD, WU

Open Access
fractionation

Interfacial properties of water-in-water emulsions and their effect on dynamical behavior

Scholten, E., 2006, Wageningen. 148 p.

Research output: Thesisinternal PhD, WU

Open Access

The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

Alewijn, M., 2006, Wageningen. 136 p.

Research output: Thesisinternal PhD, WU

Open Access
flavor compounds
cheeses
ripening
flavor
lipids
2005

Kinetics of fibrilar aggregation of food proteins

Arnaudov, L. N., 2005, [S.l.]: S.n.. 128 p.

Research output: Thesisinternal PhD, WU

Open Access
2004

Emulsion droplet spreading at air/water interfaces: mechanisms and relevance to the whipping of cream

Hotrum, N. E., 2004, [S.I.]: S.n.. 123 p.

Research output: Thesisinternal PhD, WU

Open Access

Microstructure, rheology and demixing in emulsions flocculated by polysaccharides

Blijdenstein, T. B. J., 2004, Wageningen: S.n.. 121 p.

Research output: Thesisinternal PhD, WU

Open Access
Emulsions
Rheology
Polysaccharides
Microstructure
Flocculation

Molecular modification of starch during thermomechanical treatment

van den Einde, R. M., 2004, Wageningen: s.n.. 144 p.

Research output: Thesisinternal PhD, WU

Open Access

Properties of Fibrillar Protein Assemblies and their Percolating Networks

Veerman, C., 2004, [S.I.]: S.n.. 128 p.

Research output: Thesisinternal PhD, WU

Open Access
Shear flow
Lactoglobulins
Ovalbumin
Gelation
Proteins
2003

Deformation and fracture behavior of simulated particle gels

Rzepiela, A. A., 2003, [S.I.]: S.n.. 109 p.

Research output: Thesisinternal PhD, WU

Open Access

Effect of pentosans on gluten formation and properties.

Wang, M., 2003, Wageningen: WU. 190 p.

Research output: Thesisinternal PhD, WU

Open Access

Large-Deformation Properties of Wheat Flour and Gluten Dough

Sliwinski, E. L., 2003, [S.I.]: S.n.. 194 p.

Research output: Thesisinternal PhD, WU

Open Access

Mechanical and conformational aspects of protein layers on water

Martin, A. H., 2003, [S.I.]: S.n.. 126 p.

Research output: Thesisinternal PhD, WU

Open Access

Segregative phase separation in aqueous mixtures of polydisperse biopolymers

Edelman, M. W., 2003, [S.l.]: S.n.. 94 p.

Research output: Thesisinternal PhD, WU

Open Access
Biopolymers
Dextrans
Molar mass
Phase separation
Polyethylene oxides
2000

Molecular mobility in sugar glasses

van den Dries, I. J., 2000, S.l.: S.n.. 106 p.

Research output: Thesisinternal PhD, WU

Open Access
Sugars
Glass
Water
Protons
Water content

Proteins and protein/surfactant mixtures at interfaces in motion

Boerboom, F. J. G., 2000, S.l.: S.n.. 213 p.

Research output: Thesisinternal PhD, WU

Open Access
surfactants
proteins
interfacial tension
foaming
falling

Scaling relations between structure and rheology of ageing casein particle gels

Mellema, M., 2000, S.l.: S.n.. 139 p.

Research output: Thesisinternal PhD, WU

Open Access
rheology
gel
microscopy
milk
simulation