Searched for: author%3A%22Martin%2C+A.H.%22
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Martin, A.H. (author), Bakhuizen, E. (author), Ersch, C. (author), Urbonaite, V. (author), de Jongh, H.H.J. (author), Pouvreau, L. (author)
To understand the origin of water holding of mixed protein gels, a study was performed on water exudation from mixed whey protein (WP)-gelatin gels upon applied pressure. Mixed gels were prepared with varying WP and gelatin concentration and gelatin type to obtain gels with a wide range of gel properties. Gels were characterized for their water...
article 2016
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Martin, A.H. (author), de los Reyes Jiménez, M.L. (author), Pouvreau, L. (author)
Partial replacement of milk proteins with plant proteins is a challenge due to the reported negative effect on physical and sensory properties. Understanding of how the mechanical properties of acidified milk gels can be restored when 30% casein is replaced with soy proteins is therefore explored. Mixtures of sodium caseinate (CAS) and soy...
article 2016
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Ersch, C. (author), Meinders, M/B.J. (author), Bouwman, W.G. (author), Nieuwland, M. (author), van der Linden, E. (author), Venema, P. (author), Martin, A.H. (author)
The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin (type A, type B and hydrolyzed type A) was investigated. Microstructural information was obtained using a combination of confocal laser scanning microscopy (CLSM) and spin echo small-angle...
article 2016
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Jose, J. (author), Pouvreau, L. (author), Martin, A.H. (author)
To design food products based on mixtures of proteins from animal and plant sources, understanding of how the structural and mechanical properties of mixed protein systems can benefit from selectively mixing is essential. Heat-induced gels were prepared from mixtures of whey proteins (WP) and soy proteins (SP) at different ratios and constant...
article 2016
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Nieuwland, M. (author), Bouwman, W.G. (author), Pouvreau, L. (author), Martin, A.H. (author), de Jongh, H.H.J. (author)
To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel coarseness or gel stiffness is studied. The aggregate morphology obtained by preparation of ovalbumin gels between pH 5.8 and 6.8 differs, as shown by a combination of light scattering, confocal...
article 2016
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Ersch, C.E. (author), ter Laak, I. (author), van der Linden, E. (author), Venema, P. (author), Martin, A.H. (author)
To design foods with desired textures it is important to understand structure build-up and breakdown. One can obtain a wide range of structures using mixtures of different structuring ingredients such as for example protein mixtures. Mixed soy protein isolate (SPI)/gelatine gels were analyzed for their linear rheological properties, fracture...
article 2015
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Munialo, XC.D. (author), Martin, A.H. (author), van der Linden, E. (author), de Jongh, H.H.J. (author)
The objective of this study was to characterize fibrillar aggregates made using pea proteins, to assemble formed fibrils into protein-based gels, and to study the rheological behavior of these gels. Micrometer-long fibrillar aggregates were observed after pea protein solutions had been heated for 20 h at pH 2.0. Following heating of pea proteins...
article 2014
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Nieuwland, M. (author), Geerdink, P. (author), Brier, P. (author), van den Eijnden, P. (author), Henket, J.T.M.M. (author), Langelaan, M.L.P. (author), Stroeks, N. (author), van Deventer, H.C. (author), Martin, A.H. (author)
Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning - a technique which produces thin fibrils with a high aspect ratio. The spinning of proteins is...
article 2014
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Martin, A.H. (author), Nieuwland, M. (author), de Jong, G.A.H. (author)
To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was extracted from spinach, and its gelation behavior was compared to other native proteins from animal and plant origins. Protein gels were analyzed for their mechanical gel properties during...
article 2014
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Munialo, C.D. (author), de Jongh, H.H.J. (author), Broersen, K. (author), van der Linden, E. (author), Martin, A.H. (author)
Fibrillar and spherical aggregates were prepared from whey protein isolate (WPI). These aggregates were thiolated to a substantial degree to observe any impact on functionality. Sulfur-containing groups were introduced on these aggregates which could be converted to thiol groups by deblocking. Changes on a molecular and microstructural level...
article 2013
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Nieuwland, M. (author), Geerdink, P. (author), Brier, P. (author), van den Eijnden, P. (author), Henket, J.T.M.M. (author), Langelaan, M.L.P. (author), Stroeks, N. (author), van Deventer, H.C. (author), Martin, A.H. (author)
Developing non-meat food products with an appealing structure is a challenge. In this study, we investigate the possibility to produce thin fibrils as building blocks for texturally interesting meat replacers. The technique applied is electrospinning—a technique which produces thin fibrilswith a high aspect ratio. The spinning of proteins is...
article 2013
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Centraal Instituut voor Voedingsonderzoek TNO (author), Martin, A.H. (author), Baigts Allende, D. (author), Munialo, C.D. (author), Urbonaite, V. (author), Pouvreau, L. (author), de Jongh, H.H.J. (author)
The exploration of microstructures and textures of protein based systems is essential to understand (oral) breakdown properties and thereby textural aspects, or macroscopic functionalities such as water holding. Upon structure breakdown, the applied energy (W) is primarily directed towards fracture (Wf) for particulate gels. For stranded gels...
conference paper 2013
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Martin, A.H. (author), de Jong, G.A.H. (author)
This paper investigates the possibility for iron fortification of food using protein gel particles in which iron is entrapped using cold-set gelation. The aim is to optimize the iron encapsulation efficiency of whey protein by giving the whey protein different heat treatment prior to gelation with iron. The effect of the heat treatment...
article 2012
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Martin, A.H. (author), de Jong, G.A.H. (author)
article 2012
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Martin, A.H. (author), Cohen Stuart, M.A. (author), Bos, M.A. (author), van Vliet, T. (author), TNO Kwaliteit van Leven (author)
The relation between mechanical film properties of various adsorbed protein layers at the air/water interface and intrinsic stability of the corresponding proteins is discussed. Mechanical film properties were determined by surface deformation in shear and dilation. In shear, fracture stress, σf, and fracture strain, γf, were determined, as well...
article 2005
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Martin, A.H. (author), Meinders, M.B.J. (author), Bos, M.A. (author), Cohen Stuart, M.A. (author), van Vliet, T. (author), TNO Voeding (author)
conference paper 2003
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Martin, A.H. (author), Meinders, M.B.J. (author), Bos, M.A. (author), Cohen Stuart, M.A. (author), van Vliet, T. (author)
From absorption spectra obtained with infrared reflection - absorption spectroscopy (IRRAS), it is possible to obtain information on conformational changes at a secondary folding level of proteins adsorbed at the air/water interface. In addition, information on protein concentration at the interface can be retrieved by means of spectral...
article 2003
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van Vliet, T. (author), van Aken, G.A. (author), Bos, M.A. (author), Martin, A.H. (author), TNO Voeding (author)
conference paper 2003
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van Vliet, T. (author), Martin, A.H. (author), Bos, M.A. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Recent studies on gelation and interfacial properties of vegetable protiens are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properteis of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy...
article 2002
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Martin, A.H. (author), Grolle, K. (author), Bos, M.A. (author), Stuart, M.A.C. (author), van Vliet, T. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
A series of proteins was studied with respect to their ability to form a network at the air/water interface and their suitability as foaming agents and foam stabilizers. Proteins were chosen with a range of structures from flexible to rigid/globular: β-casein, β-lactoglobulin, ovalbumin, and (soy) glycinin. Experiments were performed at neutral...
article 2002
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