Search Results - "van Aken, George A."

Computer modeling of digestive processes in the alimentary tract and their physiological regulation mechanisms: closing the gap between digestion models and in vivo behavior by van Aken, George A

“…A model has been developed for in silico simulation of digestion and its physiological feedback mechanisms. The model is based on known physiology described in…”
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Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles by Tzompa-Sosa, Daylan A, Ramel, Pere R, van Valenberg, Hein J. F, van Aken, George A

“…In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of…”
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Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed by Sala, Guido, van Vliet, Ton, Cohen Stuart, Martien A., Aken, George A. van, van de Velde, Fred

“…The large deformation properties of gelatine, κ-carrageenan and whey protein isolate (WPI) gels filled with bound and unbound oil droplets were studied as a…”
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Emulsion flocculation induced by saliva and mucin by Vingerhoeds, Monique H., Blijdenstein, Theo B.J., Zoet, Franklin D., van Aken, George A.

“…Upon consumption of emulsions, mixing with saliva occurs. This article shows that whole saliva and a model mucin (pig gastric mucin, PGM) are able to induce…”
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Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size by Sala, Guido, van Vliet, Ton, Cohen Stuart, Martien, van de Velde, Fred, van Aken, George A.

“…The effect of the ratio between the modulus of the oil droplets and that of the gel matrix (varied by changing gelling agent concentration and oil droplet…”
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Matrix properties affect the sensory perception of emulsion-filled gels by Sala, Guido, de Wijk, René A., van de Velde, Fred, van Aken, George A.

“…The breakdown properties and sensory perception of emulsion-filled gels with different matrices were studied at varying emulsion concentrations. The gel…”
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Fat retention at the tongue and the role of saliva: Adhesion and spreading of ‘protein-poor’ versus ‘protein-rich’ emulsions by Dresselhuis, Diane M., Stuart, Martien A. Cohen, van Aken, George A., Schipper, Raymond G., de Hoog, Els H.A.

“…Fat perception of food emulsions has been found to relate to in-mouth friction. Previously, we have shown that friction under mouth-like conditions strongly…”
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Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction by Dresselhuis, Diane M, Klok, H. Jan, Stuart, Martien A. Cohen, de Vries, Renko J, van Aken, George A, de Hoog, Els H. A

“…Fat-perception is thought to be related to a complex interplay between fat-associated flavor release and mouth-feel. Friction sensed between the tongue and the…”
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Effect of fat hardness on large deformation rheology of emulsion-filled gels by Oliver, Laura, Scholten, Elke, van Aken, George A.

“…The aim of this work was to investigate the impact on the texture properties of emulsion-filled gels when saturated solid fat is replaced by unsaturated liquid…”
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Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate by van Aken, George A., Bomhof, Esther, Zoet, Franklin D., Verbeek, Monique, Oosterveld, Alexander

“…This study focuses on the behaviour of liquid food emulsion systems in the stomach. Gastric digestion was studied in vitro using a stomach model consisting of…”
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Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream by Hotrum, Natalie E., Stuart, Martien A. Cohen, Vliet, Ton van, Avino, Serena F., van Aken, George A.

“…We studied the whipping of artificial creams composed of a blend of sunflower oil and hydrogenated palm fat stabilized by protein or a mixture or protein and…”
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Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type by Silletti, Erika, Vingerhoeds, Monique H., van Aken, George A., Norde, Willem

“…In this paper, we studied the effect of saliva on the rheological properties of β-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH = 6.7 in…”
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Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities? by van Aken, George A.

“…The gastrointestinal tract is a complex and intricate machinery to process and absorb nutrients from food in a highly controlled and efficient way. One of the…”
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Flow-Induced Coalescence in Protein-Stabilized Highly Concentrated Emulsions by van Aken, George A

“…This work gives new insight into coalescence in protein-stabilized emulsions, based on a detailed experimental study of highly concentrated protein-stabilized…”
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Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity by van Aken, George A., Vingerhoeds, Monique H., de Wijk, René A.

“…This work describes a study on the in-mouth textural perception of thickened liquid oil-in-water emulsions. The variables studied are oil content, oil…”
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Acoustic emission measurement of rubbing and tapping contacts of skin and tongue surfaces in relation to tactile perception by van Aken, George A.

“…The application of acoustic emission measurement (“acoustic tribology”) is explored for in vivo characterization of rubbing and tapping contacts of the…”
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The role of electrostatics in saliva-induced emulsion flocculation by Silletti, Erika, Vingerhoeds, Monique H., Norde, Willem, van Aken, George A.

“…Upon consumption food emulsions undergo different processes, including mixing with saliva. It has been shown that whole saliva induces emulsion flocculation…”
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Colloidal aspects of texture perception by van Vliet, Ton, van Aken, George A., de Jongh, Harmen H.J., Hamer, Rob J.

“…Recently, considerable attention has been given to the understanding of texture attributes that cannot directly be related to physical properties of food, such…”
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Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception by Vingerhoeds, Monique H., Silletti, Erika, de Groot, Jolan, Schipper, Raymond G., van Aken, George A.

“…Perception of food emulsions can often not be directly related to the structure of the products before consumption. Taking into account the changing product…”
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Food colloids under oral conditions by van Aken, George A., Vingerhoeds, Monique H., de Hoog, Els H.A.

“…Recent studies have made clear that structural and rheological changes of soft foods when they are processed in the mouth play a crucial role in sensory…”
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