Search Results - "Sagis, L.M.C"

Modeling soft interface dominated systems: A comparison of phase field and Gibbs dividing surface models by Lamorgese, A., Mauri, R., Sagis, L.M.C.

“…The two main continuum frameworks used for modeling the dynamics of soft multiphase systems are the Gibbs dividing surface model, and the diffuse interface…”
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Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids by Silva, E., Birkenhake, M., Scholten, E., Sagis, L.M.C., van der Linden, E.

“…Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of…”
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Engineering of acidic O/W emulsions with pectin by Alba, K., Sagis, L.M.C., Kontogiorgos, V.

“…[Display omitted] •Stable emulsions were fabricated using pectin at low pH environments.•Pectin extracted at pH 6 is better emulsifier than pectin extracted at…”
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Lipase diffusion in oil-filled, alginate micro- and macrobeads by van Leusden, P., den Hartog, G.J.M., Bast, A., Postema, M., van der Linden, E., Sagis, L.M.C.

“…Triglycerides, which are broken down in the lower part of the intestinal tract, give a stronger ileal brake feedback, resulting in a feeling of satiety and…”
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Permeation of probe molecules into alginate microbeads: Effect of salt and processing by van Leusden, P., den Hartog, G.J.M., Bast, A., Postema, M., van der Linden, E., Sagis, L.M.C.

“…The ability to exclude harmful factors from a hydrogel microbead is important for the degree of protection the beads offers to what is encapsulated within. The…”
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Effect of matrix and particle type on rheological, textural and structural properties of broccoli pasta and noodles by Silva, E., Sagis, L.M.C., van der Linden, E., Scholten, E.

“…•Adding high amounts of broccoli particles to starch dough affects its structure.•Swelling of broccoli particles is an important parameter in structure…”
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Dynamic surface tension of complex fluid-fluid interfaces: A useful concept, or not? by Sagis, L.M.C.

“…Dilatational moduli are typically determined by subjecting interfaces to oscillatory area deformations, and are often defined in terms of the difference…”
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Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin by Humblet-Hua, K.N.P., Scheltens, G., van der Linden, E., Sagis, L.M.C.

“…In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of…”
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Strength of microbeads for the encapsulation of heat sensitive, hydrophobic components by van Leusden, P., den Hartog, G.J.M., Bast, A., Postema, M., van der Linden, E., Sagis, L.M.C.

“…Hydrophobic food ingredients sensitive to degradation can be protected from their environment by microencapsulation. In an O/W1/W2 system, these hydrophobic…”
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Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin by Humblet-Hua, K.N.P., Scheltens, G., van der Linden, E., Sagis, L.M.C.

“…In this study we produced microcapsules using layer-by-layer adsorption of food-grade polyelectrolytes. The shell was built with alternating layers of…”
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Generalized surface momentum balances for the analysis of surface dilatational data by Sagis, L.M.C.

“…Dilatational rheological properties of interfaces are often determined using drop tensiometers, in which the interface of the droplet is subjected to…”
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Modeling interfacial dynamics using nonequilibrium thermodynamics frameworks by Sagis, L.M.C.

“…In recent years several nonequilibrium thermodynamic frameworks have been developed capable of describing the dynamics of multiphase systems with complex…”
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Influence of swelling of vegetable particles on structure and rheology of starch matrices by Silva, E., Scholten, E., van der Linden, E., Sagis, L.M.C.

“…► Adding high amounts of dried broccoli powder to starch dough affects its rheology. ► Swelling of the broccoli particles is a major factor in the system’s…”
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Normal stresses in surface shear experiments by Sagis, L.M.C.

“…When viscoelastic bulk phases are sheared, the deformation of the sample induces not only shear stresses, but also normal stresses. This is a well known and…”
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Protein transfer to membranes upon shape deformation by Sagis, L.M.C., Bijl, E., Antono, L., de Ruijter, N.C.A., van Valenberg, H.

“…Red blood cells, milk fat droplets, or liposomes all have interfaces consisting of lipid membranes. These particles show significant shape deformations as a…”
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Rheology and structure of ovalbumin gels at low pH and low ionic strength by Weijers, M, Sagis, L.M.C, Veerman, C, Sperber, B, van der Linden, E

“…The objective of this study was to relate the rheological behavior of ovalbumin gels at low pH and low ionic strength to their mesoscopic structure, using…”
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Casein network formation at oil–water interfaces is reduced by β -casein and increased by Ca 2 by de Groot, A., Bijl, E., Sagis, L.M.C.

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Interfacial network formation by casein blends in the presence of Ca2+ is dominated by β- and κ-casein by de Groot, A., Bijl, E., Sagis, L.M.C.

“…With the increasing interest in precision fermentation for food purposes, the opportunity arises to produce individual casein fractions or specific blends…”
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Dynamic properties of interfaces in soft matter: Experiments and theory by Sagis, Leonard M. C.

“…The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of multiphase soft condensed matter systems. These properties affect…”
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Casein network formation at oil–water interfaces is reduced by β-casein and increased by Ca2 by de Groot, A., Bijl, E., Sagis, L.M.C.

“…Mixtures of bovine caseins can serve as a benchmark for understanding the functionality of microbial-based recombinant caseins at oil–water interfaces. In this…”
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