Search Results - "Heussen, P."

Colloidal approach to prepare colour blends from colourants with different solubility profiles by Patel, A.R., Heussen, P.C.M., Dorst, E., Hazekamp, J., Velikov, K.P.

“…•Curcumin–Indigocarmine co-incorporation in zein colloidal particles via anti-solvent precipitation.•Characterization of particle size, surface potential and…”
Get full text

Raman hyperspectral imaging and analysis of fat spreads by Dalen, G., Velzen, E. J. J., Heussen, P. C. M., Sovago, M., Malssen, K. F., Duynhoven, J. P. M.

“…The microstructure of fat spreads is of fundamental importance to their sensorial properties such as texture, mouthfeel and spreadability. Fat spreads are…”
Get full text

The structural and hydration properties of heat-treated rice studied at multiple length scales by Witek, M., Węglarz, W.P., de Jong, L., van Dalen, G., Blonk, J.C.G., Heussen, P., Van Velzen, E., Van As, H., van Duynhoven, J.

“…The impact of heat-treatment on structure and hydration properties of rice was studied at different length scales (μm–nm). Heat-treatment introduced micro- and…”
Get full text

Correlative microscopy of detergent granules by VAN DALEN, G., NOOTENBOOM, P., HEUSSEN, P. C. M.

“…Summary The microstructure of detergent products for textile cleaning determines to a large extent the physical properties of these products. Correlative…”
Get full text

The use of ATR-FTIR imaging to study coated oil capsules by Heussen, P.C.M., van Dalen, G., Nootenboom, P., Smit, I., van Duynhoven, J.

“…Fourier transform infrared (FTIR) spectroscopic imaging using a large Internal Reflection Element (IRE), also called Attenuated Total Reflection (ATR) crystal,…”
Get full text

The structural and hydration properties of heat-treated rice studied at multiple lenght scales by Witek, M.M, Weglarz, W, Jong, L., de, Dalen, G., van, Blonk, J.C.G, Heussen, P, Velzen, E., van, As, H., van, Duynhoven, J.P.M., van

“…The impact of heat-treatment on structure and hydration properties of rice was studied at different length scales (µm–nm). Heat-treatment introduced micro- and…”
Get full text

Multivariate modelling of the microstructural quality of food emulsions based on NMR by Haiduc, Adrian M., van Duynhoven, John P.M., Heussen, Patricia, Reszka, Aleksander A., Reiffers-Magnani, Christel

“…Understanding the relations between sensory/physical parameters and the underlying microstructural features is an essential step for designing and…”
Get full text