Search Results - "Nieuwland, Maaike"

Traditional consumption of and rearing edible insects in Africa, Asia and Europe by Raheem, Dele, Carrascosa, Conrado, Oluwole, Oluwatoyin Bolanle, Nieuwland, Maaike, Saraiva, Ariana, Millán, Rafael, Raposo, António

“…The traditional consumption of edible insects is common in one third of the world's population, mostly in Latin America, Africa and Asia. There are over one…”
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Entomophagy: Nutritional, ecological, safety and legislation aspects by Raheem, Dele, Raposo, António, Oluwole, Oluwatoyin Bolanle, Nieuwland, Maaike, Saraiva, Ariana, Carrascosa, Conrado

“…Globally, there is a need to seek alternative sources of protein in addition to meat. This has led to considerable interest in edible insects. Such insects…”
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Relating water holding of ovalbumin gels to aggregate structure by Nieuwland, Maaike, Bouwman, Wim G., Pouvreau, Laurice, Martin, Anneke H., de Jongh, Harmen H.J.

“…To increase understanding of water holding in heat-set ovalbumin gels, the relation between aggregate structure (both in solution and in gels) and gel…”
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XRT for visualizing microstructure of extruded meat replacers by Nieuwland, Maaike, Heijnis, Walter, van der Goot, Atze-Jan, Hamoen, Remco

“…X-Ray Tomography (XRT) was used to visualize the microstructure of extruded meat replacers. The high moisture extrudates contained lamella, that became visible…”
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Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins by Martin, Anneke H, Nieuwland, Maaike, de Jong, Govardus A. H

“…To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was…”
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Microstructure and rheology of globular protein gels in the presence of gelatin by Ersch, Carsten, Meinders, Marcel B.J., Bouwman, Wim G., Nieuwland, Maaike, van der Linden, Erik, Venema, Paul, Martin, Anneke H.

“…The microstructure and rheological response of globular protein gels (whey protein isolate (WPI) and soy protein isolate (SPI)) in the presence of gelatin…”
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Characterization of Heat-Set Gels from RuBisCO in Comparison to Those from Other Proteins by Martin, Anneke H, Nieuwland, Maaike, Jong, Govardus A. H. de

“…To anticipate a future shortage in functional proteins, it is important to study the functionality of new alternative protein sources. Native RuBisCO was…”
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The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation by Munialo, Claire Darizu, van der Linden, Erik, Ako, Komla, Nieuwland, Maaike, Van As, Henk, de Jongh, Harmen H.J.

“…The addition of polysaccharides to proteins during gel formation can alter the mechanical and textural properties of the resultant gels. However, the effect of…”
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Isolation and Gelling Properties of Duckweed Protein Concentrate by Nieuwland, Maaike, Geerdink, Peter, Engelen-Smit, Nicole P. E., van der Meer, Ingrid M., America, Antoine H. P., Mes, Jurriaan J., Kootstra, A. Maarten J., Henket, Jolanda T. M. M., Mulder, Wim J.

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Enzymatically triggered release of dye model compounds from zein particles by Nieuwland, Maaike, Papen-Bottenhuis, Nicole E., Drost, Willem C., Slaghek, Ted M., Erich, Bart S.J.F.

“…[Display omitted] •Zein as a responsive release system is promising for use in paints and plasters.•The release system makes materials more sustainable as it…”
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The influence of amino acid sequence on structure and morphology of polydiacetylene containing peptide fibres by Nieuwland, Maaike, van Gijzel, Nicole, van Hest, Jan C M, Löwik, Dennis W P M

“…A systematic study was performed on the influence of charge and steric hindrance on the assembly into fibres of a series of pentameric peptides based on the…”
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Incorporation of Mesoporous Silica Particles in Gelatine Gels: Effect of Particle Type and Surface Modification on Physical Properties by Pérez-Esteve, Édgar, Oliver, Laura, García, Laura, Nieuwland, Maaike, de Jongh, Harmen H. J, Martínez-Máñez, Ramón, Barat, José Manuel

“…The aim of this work was to investigate the impact of mesoporous silica particles (MSPs) on the physicochemical properties of filled protein gels. We have…”
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Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles by Nieuwland, Maaike, Bouwman, Wim G., Bennink, Martin L., Silletti, Erika, de Jongh, Harmen H. J.

“…Mechanical behavior of a protein gel plays a large role in sensory properties. Despite the large amount of research on caseins, the origin of the mechanical…”
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