Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Fibrillar structures in mixed systems
Peng, Jinfeng - \ 2016
University. Promotor(en): Erik van der Linden, co-promotor(en): Paul Venema; K.P. Velikov. - Wageningen : Wageningen University - ISBN 9789462578265 - 284
cellulose - bacteria - fibres - protein isolates - whey - mixtures - emulsions - mechanical properties - bacteriën - vezels - eiwitisolaten - wei - mengsels - emulsies - mechanische eigenschappen

Fibrillar structures are important structuring elements for food products. Understanding the behaviour of fibrillar structures in complex food systems is essential for successful industrial applications. This thesis presents the behaviour of two different fibrillar structures, i.e. whey protein isolate (WPI) fibrils and bacterial cellulose (BC) microfibrils in mixtures under various conditions. The WPI fibrils are prepared from WPI and the BC microfibrils are extracted from commercial available ‘Nata de Coco’ by high-energy de-agglomeration. In Chapter 1, a general introduction is given, where we introduce two different fibrillar structures that were studied in this thesis. Also, the aim and the outline of the thesis are presented. In Chapter 2, 3, 4 and 5, the behaviour of mixtures containing WPI and BC microfibrils under different conditions are investigated. By varying the concentration ratios, pH, NaCl concentration and further applying heating treatment, their physico-chemical properties in mixed solutions, mixed solutions after heating and further heat-induced mixed gels are investigated and characterized at both pH 2 and pH 7. In general, both mixing WPI and BC microfibrils without heating and subsequently applying heating treatment lead to stable and homogeneous mixtures at pH 7, as long as BC microfibril concentration is above a critical value. Microscopic images showed that the WPI aggregates and BC microfibrils co-existed in the system. WPI denatured and aggregated in the mixture in the same way as when it is heated alone. Upon gelation, the WPI and BC microfibrils form a duplex gel consisting of two independent and homogeneous networks spanning the whole system. At pH 2, the WPI and BC microfibrils also form stable and homogeneous mixtures in the liquid state, both before and after heating. Microscopic images showed two fibrillar structures that are uniformly and independently present. Upon gelation at higher WPI concentration, a bi-fibrillar gel is formed consisting of a WPI fibrilllar gel and BC microfibrillar gel that co-exist. In Chapter 6 and 7, the behaviour of WPI fibrils at pH 2 in dispersions containing spheres, i.e. emulsions and polystyrene latex dispersions are studied. When WPI and spheres are both positively charged (i.e. WPI-stabilized emulsion), we observed depletion flocculation and depletion stabilization when the WPI fibril concentration increases. When WPI and the spheres are oppositely charged (i.e. polystyrene latex dispersions), bridging flocculation and steric/electrostatic stabilization were observed at low WPI fibril concentration, followed by depletion flocculation and depletion stabilization upon increasing WPI fibril concentrations. In Chapter 8 the stability of emulsions at pH 2 in the presence of only BC microfibrils and in the presence of both BC microfibrils and WPI fibrils was studied. When only BC microfibrils added at a sufficiently high concentration, the emulsions are stabilized by the presence of a yield stress as generated by the BC network. When both WPI fibrils and BC microfibrils are added to the emulsions, the networks they form behave in the same way, as when they are added to the emulsions separately. The WPI fibrils induced depletion flocculation and stabilization of the emulsions, despite the presence of the BC microfibrils. However, at high enough BC microfibril concentrations, the emulsions can be stabilized against depletion flocculation as induced by the WPI fibrils. The competition between stabilization and/or de-stabilization induced by the BC microfibrils and the WPI fibrils can lead to emulsions with different microstructures and rheological properties. A general discussion on the results obtained in this thesis is presented in Chapter 9, which includes recommendations for further research and concluding remarks.

Hulpmeststoffen : beschikbaarheid en opname van stikstof in de biologische teelt van zomertarwe
Cuijpers, W.J.M. ; Hospers-Brands, A.J.T.M. - \ 2008
Driebergen : Louis Bolk Instituut - 33 p.
biologische landbouw - akkerbouw - stikstofmeststoffen - tarwe - vinasse - verenmeel - luzernebrokken - ricinus communis - raapzaadolie - moutgerst - wei - pluimveemest - landbouwplantenteelt - voedergewassen - bemesting - vergelijkend onderzoek - sierteelt - organic farming - arable farming - nitrogen fertilizers - wheat - feather meal - lucerne pellets - rapeseed oil - malting barley - whey - poultry manure - crop husbandry - fodder crops - fertilizer application - comparative research - ornamental horticulture
The characteristics of 12 additional fertilizers that are applied in organic agriculture, were investigated in a field experiment in 2007 by Louis Bolk Institute.
Opties voor beheersing van valse meeldauw in ui zonder synthetische bestrijdingsmiddelen
Termorshuizen, A.J. ; Volker, D. - \ 2007
Wageningen : Wetenschapswinkel Wageningen UR (Rapport / Wetenschapswinkel Wageningen UR 232) - 20
peronospora destructor - peronospora - peronospora farinosa - melkproducten - wei - biologische bestrijding - allium cepa - uien - plantenziekteverwekkende schimmels - akkerbouw - milk products - whey - biological control - onions - plant pathogenic fungi - arable farming
In dit verslag van de wetenschapswinkel Wageningen wordt gerapporteerd over het onderzoek naar het gebruik van kaaswei in de teelt van uien, ter bestrijding van valse meeldauw. Valse meeldauw in ui, veroorzaakt door Peronospora destructor, is een toenemend probleem in de Nederlandse akkerbouw. In de gangbare teelt van uien zijn fungiciden beschikbaar voor effectieve bestrijding. Voor de biologische teelt zijn er echter geen mogelijkheden voor beheersing van deze ziekte.
Chromatografie wordt industriële scheidingstechniek
Merck, K. - \ 2000
Voedingsmiddelentechnologie 33 (2000)12. - ISSN 0042-7934 - p. 33 - 35.
chromatografie - innovaties - voedselindustrie - voedseltechnologie - eiwitten - wei - technologie - verwerking - onderzoek - onderzoeksinstituten - veluwe - gelderland - chromatography - innovations - food industry - food technology - proteins - whey - technology - processing - research - research institutes
Nieuwe toepassingen; vooroordelen en randvoorwaarden zijn belicht
IDF collaborative study on the determination of aflatoxin M1 in milkpowder, using immuno-affinity columns
Tuinstra, L.G.M.T. ; Roos, A.H. ; Trijp, J.M.P. van - \ 1992
Wageningen : DLO-Rijks-Kwaliteitsinstituut voor Land- en Tuinbouwprodukten (Report / RIKILT-DLO 92.14) - 17
wei - melkpoeder - aflatoxinen - elisa - whey - dried milk - aflatoxins
Verslag van het 2e interlaboratoriumonderzoek bepaling van lebweibestanddelen met behulp van reversed phase hogeprestatievloeistofchromatografie
Olieman, C. ; Sledsens, A.M.J. - \ 1988
Wageningen : RIKILT (Rapport / RIKILT 88.81) - 6
weipoeder - wei - hplc - vloeistofchromatografie met omgekeerde fase - analytische methoden - dried whey - whey - reverse phase liquid chromatography - analytical methods
Met brief nr. 0587 van het RIKILT dd. 1988-02-16 werden de resultaten verzonden van de "proefronde" bepaling van lebweibestanddelen met behulp van reversed phase hogeprestatievloeistofchromatografie (RP HPLC). Uit dat onderzoek bleek dat alle deelnemende laboratoria in staat moesten worden geacht lebweibestanddelen in melkpoeders te kunnen bepalen met behulp van RP HPLC. Daarom werd besloten een tweede interlaboratoriumonderzoek te houden ter vaststelling van de precisie (herhaalbaarheid en reproduceerbaarheid) van de methode.
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