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Research Output 1999 2019

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internal PhD, WU
2018

Effects of structure on hydrogel microbead function

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

Research output: Thesisinternal PhD, WUAcademic

Open Access
2017

Structuring oil by protein building blocks

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

Research output: Thesisinternal PhD, WUAcademic

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, WUAcademic

Cellulose
Emulsions
Proteins
Bacterial Proteins
Flocculation

Lubrication and perception of foods: tribological, rheological and sensory properties of particle-filled food system

Liu, K., 2016, Wageningen: Wageningen University. 236 p.

Research output: Thesisinternal PhD, WUAcademic

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, WUAcademic

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, WUAcademic

Hydration
Drying
Zein
Proteins
Pharmaceutical Preparations
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, WUAcademic

Proteins
Emulsions
Surface-Active Agents
Sonication
Air

Protein mixtures: interactions and gelation

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

Research output: Thesisinternal PhD, WUAcademic

Gelation
Gels
Proteins
Phase separation
Microstructure

Water holding of protein gels

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

Research output: Thesisinternal PhD, WUAcademic

gel
protein
water
exudation
stiffness
2014

Formation of alginate nanospheres

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

Research output: Thesisinternal PhD, WUAcademic

alginate
thesis
2013

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, WUAcademic

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, WUAcademic

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, WUAcademic

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, WUAcademic

Muramidase
Capsules
Polysaccharides
Ovalbumin
Proteins

Influence of calcium chelators on concentrated micellar casein solutions : from micellar structure to viscosity and heat stability

de Kort, E. J. P., 2012, S.l.: s.n.. 152 p.

Research output: Thesisinternal PhD, WUAcademic

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, WUAcademic

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, WUAcademic

jamming
time dependence
gels
emulsions
gelatins
2008

Protein fibrillization: preparation, mechanism and application

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

Research output: Thesisinternal PhD, WUAcademic

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, WUAcademic

2007

Fibril assembly in whey protein mixtures

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

Research output: Thesisinternal PhD, WUAcademic

Proteins
Assays
Heating
Lactoglobulins
Phase behavior

Structure-rheology relations in sodium caseinate containing systems

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

Research output: Thesisinternal PhD, WUAcademic

Caseins
Emulsions
Rheology
Sol-gels
Acidification
2006

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

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

Research output: Thesisinternal PhD, WUAcademic

2005

Kinetics of fibrilar aggregation of food proteins

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

Research output: Thesisinternal PhD, WUAcademic

2004

Microstructure, rheology and demixing in emulsions flocculated by polysaccharides

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

Research output: Thesisinternal PhD, WUAcademic

Emulsions
Rheology
Polysaccharides
Microstructure
Flocculation

Properties of Fibrillar Protein Assemblies and their Percolating Networks

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

Research output: Thesisinternal PhD, WUAcademic

Shear flow
Lactoglobulins
Ovalbumin
Gelation
Proteins
2003

Segregative phase separation in aqueous mixtures of polydisperse biopolymers

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

Research output: Thesisinternal PhD, WUAcademic

Biopolymers
Dextrans
Molar mass
Phase separation
Polyethylene oxides
2001

Formation, structure and rheological properties of soy protein gels

Renkema, J. M. S., 2001, S.l.: S.n.. 121 p.

Research output: Thesisinternal PhD, WUAcademic

soy protein
rheological properties
gels
glycinin
heat
2000

Molecular mobility in sugar glasses

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

Research output: Thesisinternal PhD, WUAcademic

Sugars
Glass
Water
Protons
Water content

Scaling relations between structure and rheology of ageing casein particle gels

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

Research output: Thesisinternal PhD, WUAcademic

Caseins
Rheology
Aging of materials
Gels
Fractals