Searched for: author%3A%22Walstra%2C+P.%22
(1 - 9 of 9)
document
Schokker, E.P. (author), Bos, M.A. (author), Kuijpers, A.J. (author), Wijnen, M.E. (author), Walstra, P. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Spreading of a drop of an emulsion made with milk proteins on air/water interfaces was studied. From an unheated emulsion, all oil molecules could spread onto the air/water interface, indicating that the protein layers around the oil globules in the emulsion droplet were not coherent enough to withstand the forces involved in spreading. Heat...
article 2002
document
van Koningsveld, G.A. (author), Walstra, P. (author), Gruppen, H. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Voragen, A.G.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
In the present study, foam-forming and -stabilizing properties of potato proteins were studied using whipping and sparging tests. The soluble potato proteins are mainly composed of patatin and protease inhibitors. The whipping tests showed that less foam was formed from untreated patatin than from the protease inhibitors, but patatin foam was...
article 2002
document
van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), TNO Voeding (author)
article 2002
document
van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The effects of pH and various additives on the precipitation and (re)solubility at pH 7 of potato proteins from industrial potato fruit juice (PFJ) were studied. The use of various strong and weak acids did not result in differences in protein precipitation, which on average occurred to a maximum of 60% of total protein at pH 3. Weak acids did,...
article 2002
document
van Koningsveld, G.A. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), Wijngaards, G. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author), TNO Voeding (author)
article 2001
document
TNO Voeding (author), Pots, A.M. (author), Gruppen, H. (author), de Jongh, H.H.J. (author), van Boekel, M.A.J.S. (author), Walstra, P. (author), Voragen, A.G.J. (author)
A kinetic model of the thermal aggregation of patatin is presented based on chromatographic analysis of the proportions of nonaggregated and aggregated patatin. It was observed that the decrease of the amount of nonaggregated patatin proceeded initially quickly and was followed by slower aggregation at longer incubation times. It was shown that...
article 1999
document
Keetels, C.J.A.M. (author), van Vliet, T. (author), Jurgens, A. (author), Walstra, P. (author), TNO voeding Instituut voor milieuhygiƫne en gezondheidstechniek TNO Centraal Instituut voor Voedingsonderzoek TNO (author)
article 1997
document
Keetels, C.J.A.M. (author), van Vliet, T. (author), Jurgens, A. (author), Walstra, P. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
The effects of lipid surfactants (emulsifiers) on changes in the mechanical properties of concentrated starch systems during heating, cooling and storage were studied. In the presence of glycerol monostearate (GMS) or sodium stearoyl-2-lactylate (SSL), the dynamic moduli of potato and wheat starch systems during heating and cooling were somewhat...
article 1996
document
van Vliet, T. (author), Janssen, A.M. (author), Bloksma, A.H. (author), Walstra, P. (author), Centraal Instituut voor Voedingsonderzoek TNO (author)
Mechanisms that can be responsible for the ability of wheat flour doughs to retain gas are discussed. It is concluded that the relevant types of physical instabilities are Ostwald ripening (disproportionation) and coalescence of gas cells. The extent of Ostwald ripening is probably primarily controlled by surface rheological properties; it...
article 1992
Searched for: author%3A%22Walstra%2C+P.%22
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