Arjen Bot
Arjen Bot
Unilever R&D
Geverifieerd e-mailadres voor - Homepage
Geciteerd door
Geciteerd door
Structuring of edible oils by alternatives to crystalline fat
M Pernetti, KF van Malssen, E Flöter, A Bot
Current Opinion in Colloid & Interface Science 12 (4-5), 221-231, 2007
Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols
A Bot, WGM Agterof
Journal of the American Oil Chemists' Society 83 (6), 513-521, 2006
Influence of crystallisation conditions on the large deformation rheology of inulin gels
A Bot, U Erle, R Vreeker, WGM Agterof
Food hydrocolloids 18 (4), 547-556, 2004
Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures
FG Gandolfo, A Bot, E Flöter
Journal of the American Oil Chemists' Society 81 (1), 1-6, 2004
Large deformation rheology of gelatin gels
A Bot, IA van Amerongen, RD Groot, NL Hoekstra, WGM Agterof
Polymer Gels and Networks 4 (3), 189-227, 1996
Fibrils of γ‐oryzanol+ β‐sitosterol in edible oil organogels
A Bot, R den Adel, EC Roijers
Journal of the American Oil Chemists' Society 85 (12), 1127-1134, 2008
Non-TAG structuring of edible oils and emulsions
A Bot, YSJ Veldhuizen, R den Adel, EC Roijers
Food Hydrocolloids 23 (4), 1184-1189, 2009
Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy
AJ Vasbinder, PJJM Van Mil, A Bot, KG De Kruif
Colloids and Surfaces B: Biointerfaces 21 (1-3), 245-250, 2001
Textura de los alimentos: medida y percepción
AJ Rosenthal
Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles
AJ Vasbinder, HS Rollema, A Bot, CG De Kruif
Journal of Dairy Science 86 (5), 1556-1563, 2003
Molecular theory of strain hardening of a polymer gel: application to gelatin
RD Groot, A Bot, WGM Agterof
The Journal of chemical physics 104 (22), 9202-9219, 1996
Edible oleogels in molecular gastronomy
MA Rogers, T Strober, A Bot, JF Toro-Vazquez, T Stortz, AG Marangoni
International Journal of Gastronomy and Food Science 2 (1), 22-31, 2014
Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability
H Sawalha, R den Adel, P Venema, A Bot, E Flöter, E van der Linden
Journal of agricultural and food chemistry 60 (13), 3462-3470, 2012
Osmotic properties of gluten
A Bot, DW de Bruijne
Cereal chemistry 80 (4), 404-408, 2003
Phase diagram of mixtures of stearic acid and stearyl alcohol
FG Gandolfo, A Bot, E Flöter
Thermochimica acta 404 (1-2), 9-17, 2003
Rheological properties of glutenin subfractions in relation to their molecular weight
AA Tsiami, A Bot, WGM Agterof, RD Groot
Journal of Cereal Science 26 (1), 15-27, 1997
Organogel‐based emulsion systems, micro‐structural features and impact on in vitro digestion
N Duffy, HCG Blonk, CM Beindorff, M Cazade, A Bot, GS Duchateau
Journal of the American Oil Chemists' Society 86 (8), 733-741, 2009
Effect of sterol type on structure of tubules in sterol+ γ-oryzanol-based organogels
A Bot, R Den Adel, EC Roijers, C Regkos
Food Biophysics 4 (4), 266-272, 2009
Understanding and controlling the microstructure of complex foods
DJ McClements
Elsevier, 2007
The influence of concentration and temperature on the formation of γ-oryzanol+ β-sitosterol tubules in edible oil organogels
H Sawalha, P Venema, A Bot, E Flöter, E van der Linden
Food biophysics 6 (1), 20-25, 2011
Het systeem kan de bewerking nu niet uitvoeren. Probeer het later opnieuw.
Artikelen 1–20