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Anneke Martin
Anneke Martin
TNO, TIFN
Email confirmado em tno.nl
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Citado por
Citado por
Ano
Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability
AH Martin, K Grolle, MA Bos, MAC Stuart, T van Vliet
Journal of Colloid and Interface Science 254 (1), 175-183, 2002
3132002
Reprint of" Food-grade electrospinning of proteins"
M Nieuwland, P Geerdink, P Brier, P Van Den Eijnden, JTMM Henket, ...
Innovative food science & emerging technologies 24, 138-144, 2014
2122014
Fibril formation from pea protein and subsequent gel formation
CD Munialo, AH Martin, E Van Der Linden, HHJ De Jongh
Journal of Agricultural and Food Chemistry 62 (11), 2418-2427, 2014
1552014
Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules
AH Martin, MAC Stuart, MA Bos, T van Vliet
Langmuir 21 (9), 4083-4089, 2005
150*2005
Conformational aspects of proteins at the air/water interface studied by infrared reflection-absorption spectroscopy
AH Martin, MBJ Meinders, MA Bos, MAC Stuart, T van Vliet
Langmuir 19 (7), 2922-2928, 2003
1052003
Gelation and interfacial behaviour of vegetable proteins
T van Vliet, AH Martin, MA Bos
Current opinion in colloid & interface science 7 (5-6), 462-468, 2002
1002002
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)
AH Martin, HD Goff, A Smith, DG Dalgleish
Food Hydrocolloids 20 (6), 817-824, 2006
952006
Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
AH Martin, MA Bos, T Van Vliet
Food Hydrocolloids 16 (1), 63-71, 2002
902002
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
J Jose, L Pouvreau, AH Martin
Food Hydrocolloids 60, 216-224, 2016
762016
Stress− strain curves of adsorbed protein layers at the air/water interface measured with surface shear rheology
A Martin, M Bos, M Cohen Stuart, T Van Vliet
Langmuir 18 (4), 1238-1243, 2002
722002
Characterization of heat-set gels from RuBisCO in comparison to those from other proteins
AH Martin, M Nieuwland, GAH de Jong
Journal of agricultural and food chemistry 62 (44), 10783-10791, 2014
672014
Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates
AH Martin, O Castellani, GAH de Jong, L Bovetto, C Schmitt
Journal of the Science of Food and Agriculture 99 (4), 1568-1576, 2019
602019
Relating water holding of ovalbumin gels to aggregate structure
M Nieuwland, WG Bouwman, L Pouvreau, AH Martin, HHJ de Jongh
Food Hydrocolloids 52, 87-94, 2016
502016
Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles
AH Martin, GAH De Jong
Dairy science & technology 92, 133-149, 2012
422012
Microstructure and rheology of globular protein gels in the presence of gelatin
C Ersch, MBJ Meinders, WG Bouwman, M Nieuwland, E van der Linden, ...
Food Hydrocolloids 55, 34-46, 2016
392016
Modulating fracture properties of mixed protein systems
C Ersch, I ter Laak, E van der Linden, P Venema, A Martin
Food Hydrocolloids 44, 59-65, 2015
352015
Interactions in protein mixtures. Part II: A virial approach to predict phase behavior
C Ersch, E van der Linden, A Martin, P Venema
Food Hydrocolloids 52, 991-1002, 2016
252016
Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures
AH Martin, E Bakhuizen, C Ersch, V Urbonaite, HHJ de Jongh, ...
Food hydrocolloids 56, 236-244, 2016
232016
Interactions in protein mixtures. Part I: Second virial coefficients from osmometry
C Ersch, LLC Meijvogel, E van der Linden, A Martin, P Venema
Food Hydrocolloids 52, 982-990, 2016
232016
Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles
AH Martin, GAH de Jong
European Food Research and Technology, 1-9, 2012
212012
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Artigos 1–20