Search Results - "Woortman, A. J. J"

Lipase-Catalyzed Ring-Opening Copolymerization of ε‑Caprolactone and β‑Lactam by Stavila, E, Alberda van Ekenstein, G. O. R, Woortman, A. J. J, Loos, K

“…The enzymatic ring-opening copolymerization of ε-caprolactone (ε-CL) and β-lactam by using Candida antarctica lipase B (CAL-B) as catalyst was studied…”
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Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Oudhuis, A.A.C.M., Loos, K.

“…► We study the influence of LPC on structural properties of wheat starch suspensions. ► The influence of LPC on the starch gelation was examined at different…”
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The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase by Ahmadi-Abhari, S., Woortman, A.J.J., Oudhuis, A.A.C.M., Hamer, R.J., Loos, K.

“…•We study the influence of LPC on amylase susceptibility of wheat starch suspensions.•The influence of LPC on the starch degradation was examined at different…”
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Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Loos, K.

“…•We developed an in vitro digestion method usable for diluted starch suspensions.•The effect of amylose-LPC complexation on amylolysis of gelatinised starch…”
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Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases by Ahmadi-Abhari, S., Woortman, A.J.J., Hamer, R.J., Loos, K.

“…•Amylose–LPC complexation was induced at different starch gelation phases.•Starch shows different viscosity behaviors due to LPC addition at each gelation…”
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