A5101545604- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Muscle metabolism and nutrition
- Advanced Battery Materials and Technologies
- Advancements in Battery Materials
- Material Dynamics and Properties
- Metallurgical and Alloy Processes
- Algal biology and biofuel production
- Hydrogels: synthesis, properties, applications
- Food Chemistry and Fat Analysis
- Advanced Cellulose Research Studies
- Microencapsulation and Drying Processes
- Polysaccharides and Plant Cell Walls
- Advanced Battery Technologies Research
- Surfactants and Colloidal Systems
- Chemical Synthesis and Characterization
- Magnesium Oxide Properties and Applications
- Extraction and Separation Processes
- Electrostatics and Colloid Interactions
Danone (Netherlands)
2022-2024
Danone Nutricia Research (Netherlands)
2022-2023
Nutricia Research (Netherlands)
2022-2023
Wageningen University & Research
2016-2019
The behavior of an oil-in-water emulsion was studied in the presence protein fibrils for a wide range fibril concentrations by using rheology, diffusing wave spectroscopy, and confocal laser scanning microscopy. Results showed that above minimum concentration depletion flocculation occurred, leading to oil droplet aggregation enhanced creaming emulsion. Upon further increasing fibrils, emulsions were stabilized. In this stable regime both aggregates droplets single are present, these smaller...
Pulses are important protein sources in the current transition, but much of behavior pulse proteins food systems (e.g. foam) is still unknown. This study compared similarities and differences from three common pulses: lentil, faba bean, chickpea, at molecular, mesoscopic functionality levels. For each source, were extracted with a simple one-pot alkaline extraction, resulting extracts high content (67–85%) rich globulins (68–81%) albumins (19–32%). All fractions predominantly native state...
Lentil proteins have shown potential as substitutes for animal in foam-based food products, although the mechanisms by which stabilize air-water interface are largely unexplored. Here, we systematically studied interfacial behavior (including adsorption kinetics, and dilatational shear rheology), structures foaming properties of mildly extracted lentil protein isolate (LPI). We compared these LPI with two animal-based commonly used industry, i.e., dairy-derived whey (WPI) egg-derived egg...
Polysaccharides strongly affect the sensorial properties of foods, which is partly related to lubrication they provide. We investigated performance polysaccharides with different characteristics (i.e. molecular weight, conformation, stiffness, and charge density) identify most relevant structural features ability. The effect viscosity was excluded using isoviscous systems. Conformation resulted be a key factor in determining lubrication. Rigid rod-like (xanthan) showed higher lubricating...
Abstract In this study, we investigated the gelation of WPI fibrils in presence bacterial cellulose (BC) microfibrils at pH 2 upon prolonged heating. Rheology and microstructure were as a function BC microfibril concentration. The did not influence dynamics resulting overall structure fibrillar gel. storage modulus loss mixed WPI‐BC gels increased with increasing concentration, whereas ratio between remained constant. independently form two coexisting gel networks. Interestingly, near to...
We studied the stability of monodispersed polystyrene latex dispersions with protein fibrils at different concentrations pH 2 using microscopy and diffusing wave spectroscopy. At low fibril concentrations, induced bridging flocculation due to opposite charges between particles. higher concentration were stabilized steric and/or electrostatic repulsion. Upon further increasing concentration, we find that dispersion is destabilized again by depletion interaction. even are again. These have a...