E
E. van der Linden
Researcher at Wageningen University and Research Centre
Publications - 64
Citations - 1988
E. van der Linden is an academic researcher from Wageningen University and Research Centre. The author has contributed to research in topics: Whey protein isolate & Whey protein. The author has an hindex of 24, co-authored 61 publications receiving 1684 citations. Previous affiliations of E. van der Linden include Royal Netherlands Meteorological Institute.
Papers
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Journal ArticleDOI
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate.
C. Akkermans,A.J. van der Goot,P. Venema,Harry Gruppen,J.M. Vereijken,E. van der Linden,Remko M. Boom +6 more
TL;DR: Flow-induced birefringence measurements showed that the behavior of the fibrils under flow can be described by scaling relations derived for rodlike macromolecules.
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Effect of electrostatic Interactions on the Percolation Concentration of Fibrillar ß-Lactoglobuline Gels
TL;DR: The effect of electrostatic interactions on the critical percolation concentration (c(p)) of fibrillar beta-lactoglobulin gels at pH 2 was investigated using rheological measurements, transmission electron microscopy (TEM), and performing conversion experiments and a decreasing c(p) with increasing ionic strength was found.
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Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
TL;DR: In this article, the microstructure affects the gels breakdown properties as well as serum release which occurred during compression of gels, which can be further classified into protein continuous, bicontinuous and coarse stranded microstructures.
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Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
TL;DR: In this paper, several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated.
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Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
TL;DR: In this paper, the effect of fat droplet characteristics in emulsion-filled gels on their dynamic rheological, tribological and microstructure properties during breakdown, and their sensory perceptions was investigated.