Research Output 1992 2020

Filter
internal PhD, WU

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

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

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

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

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

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

Effect of pentosans on gluten formation and properties.

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

Research output: Thesisinternal PhD, WU

Open Access

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

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
Open Access
Energy storage
Energy dissipation
Gels
Proteins
Microstructure
Open Access

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

Fibrillar structures in mixed systems

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

Research output: Thesisinternal PhD, WU

Cellulose
Emulsions
Proteins
Bacterial Proteins
Flocculation

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

Formation of alginate nanospheres

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

Research output: Thesisinternal PhD, WU

Open Access
alginate
thesis
Open Access
heat stability
chelating agents
casein
viscosity
calcium

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

Kinetics of fibrilar aggregation of food proteins

Arnaudov, L. N., 2005, [S.l.]: S.n.. 128 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
Open Access
Lubrication
Fats
Friction
Ball bearings
Gels

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

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

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 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

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

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

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

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

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

Protein/polysaccharide complexes at air/water interfaces

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

Research output: Thesisinternal PhD, WU

Open Access

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

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

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

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

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

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

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

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

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)

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

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