The Port of Rotterdam experiences large amounts of siltation from the upstream rivers in its basins and canals every year. Furthermore, container vessels increase in size every decade and therefore require a larger navigational depth. These two factors cause the yearly amount of dredged material to increase. Currently, mainly trailing suction hoppe...
Published in Journal of food science and technology
Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the...
Published in Dysphagia
Children with dysphagia, or swallowing disorder, are at an increased risk for developing respiratory compromise, failure to thrive, and aversion. Thickened liquids can be recommended for children with dysphagia, if shown to be effective on instrumental examination and if strategies/interventions with thin liquids are not successful. Thickened liqui...
Heteroprotein complex coacervation between lactoferrin (LF) and β-lactoglobulin (β-LG), two oppositely charged proteins from whey, occurred under specific conditions of pH, ionic strength and protein molar ratio. The present work aims at characterizing the rheological properties of the concentrated phase called coacervate obtained after phase separ...
Published in Journal of food science and technology
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality...
Published in Journal of food science and technology
A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results...
Published in Food Chemistry: X
Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEPGs) were studied. Those WEPGs are physical gels in...
Published in International microbiology : the official journal of the Spanish Society for Microbiology
The marine bacterial exopolysaccharides (EPS) have transfigured the biotech sector with their myriad applications and prospects. This work was carried out to characterize and analyze the functional and biochemical properties of an EPS (EPS-DR3A) produced by a marine bacterium, Pseudoalteromonas sp. YU16-DR3A. The bacterium was cultured in Zobell ma...
Published in International journal of biological macromolecules
Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power. Acc...
