Author Results for "Sagis, L.M.C."

Sagis, L.M.C.
Berton-Carabin, C.C.
Hinderink, E.B.A.
van der Linden, E.
Schroen, C.G.P.H.
see all »
Venema, P.
Bijl, E.
Boom, R.M.
Nikiforidis, K.
Scholten, E.

Showing 1 - 20 results of 22 for search '"Sagis, L.M.C."', query time: 0.08s Refine Results
  1. 1
    Rheology as a design tool for novel food concepts
    Article/Letter to editor biblioteca
    WUR NL


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  2. 2
    Interfacial moduli at large strains and stability of emulsions stabilised by plant proteins at high bulk shear rates
    Article/Letter to editor biblioteca
    WUR NL


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  3. 3
    Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System
    Article/Letter to editor biblioteca
    WUR NL


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  4. 4
    Casein network formation at oil–water interfaces is reduced by β-casein and increased by Ca2+
    Article/Letter to editor biblioteca
    WUR NL


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  5. 5
    Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein
    Article/Letter to editor biblioteca
    WUR NL


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  6. 6
    Bending rigidity of aqueous biopolymer interfaces
    Article in monograph or in proceedings biblioteca
    WUR NL


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  7. 7
    Air-water interface properties and foam stabilization by midly extracted lentil protein
    Article/Letter to editor biblioteca
    WUR NL


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  8. 8
    The effect of shear flow on the percolation concentration of fibrillar protein assemblies
    Article/Letter to editor biblioteca
    WUR NL


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  9. 9
    Protein particles and their use in food
    Patent biblioteca
    WUR NL


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  10. 10
    The emulsifyiung ability of olesomes and their interfacial molecules
    Article/Letter to editor biblioteca
    WUR NL


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  11. 11
    Sequential adsorption and interfacial displacement in emulsions stabilized with plant-dairy protein blends
    Article/Letter to editor biblioteca
    WUR NL


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  12. 12
    Behavior of plant-dairy protein blends at air-water and oil-water interfaces
    Article/Letter to editor biblioteca
    WUR NL


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  13. 13
    Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein
    Patent biblioteca
    WUR NL


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  14. 14
    Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
    Article/Letter to editor biblioteca
    WUR NL


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  15. 15
    Physical and oxidative stability of food emulsions prepared with pea protein fractions
    Article/Letter to editor biblioteca
    WUR NL


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  16. 16
    Mapping the texture of plant protein blends for meat analogues
    Article/Letter to editor biblioteca
    WUR NL


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  17. 17
    Small and large oscillatory shear properties of concentrated proteins
    Article/Letter to editor biblioteca
    WUR NL


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  18. 18
    Early film formation in protein-stabilised emulsions: Insights from a microfluidic approach
    Article/Letter to editor biblioteca
    WUR NL


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  19. 19
    Rethinking plant protein extraction: Albumin - From side stream to an excellent foaming ingredient
    Article/Letter to editor biblioteca
    WUR NL


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  20. 20
    Aggregation and gelation of soy protein : Effects of selective proteolysis and physical modifications
    Other Authors: “...Sagis, L.M.C....”
    Doctoral thesis biblioteca
    WUR NL


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