Thesis reports MSc students


2014

  • Nieke Westerik: The effect of calcium on the composition and physical properties if whey protein particles (03/14)
  • Casper Horn: Effect of SDS addition on the interfacial properties of heat-treated BSA solutions (04/14)
  • Martin Haagh: Describing the acid induced decay of microbubbles (02/14)
  • Surya Venkataraman: Establishing the effect of soy nana-aggregate surface on gel rheology (03/14)
  • Marcell Kustos: Authority of novel terroir models: Case study on the characteristics of Traditional Specialty Guaranteed Gouda Farmhouse cheese (07/14)
  • Marijn van Muijden: Effect of fat and sugar reduction on physical changes in muffins and muffin batter (04/14)
  • Robin Laarman: High Density Whey Protein Microparticles Obtained by W/O Emulsions (06/14)
  • Anna Sijbrandij: Dense protein particles: Oil extraction and drying with supercritical CO2 (02/14)
  • Maaike Renssen: Characterisation of double emusions stabilised by osmotic pressure tailoring and gelling agents (02/14)
  • Merlin Wensink: The effect of salts on the stability of dense protein particle disperions (02/14)
  • Lieke Berndsen: Emulsion filled gels: The influence of emulsion droplet aggregation on the rheological properties of the gel (03/14)
  • Sabrina Buitenhuis: Behaviour of high protein micro-particle dispersions (03/14)
  • Laura Weck: The effect of matrix inhomogeneity on the taxtural behaviour of emulsion-filled casein gels (03/14)
  • Willian Ainis: Interactions between whey proteins and bacterial cellulose at pH 7 (03/14)
  • Joana Ralfas Simon: Depletion stabilisation caused by protein fibrils (03/14)
  • Julia Geurtz: The effect of bacterial cellulose on whey protein fibril formation at pH 2 (03/14)
  • Dimitris Karefyllkis: Chitin nanocrystals: Foam generation and stability (04/14)
  • Jente Andriessen: The effect of different sugar compositions on the physical properties of alcoholic sorbet (05/14)
  • Yvonne Crijns: Inhomogeneous multi-layered gels (06/14)
  • Linde Gerritsen: Protein microparticle production by cold-set gelation (08/14)

2013

  • Shengle (Robert) Li:  Interfacial properties of fibrils from dairy proteins
  • Ilse-Marte de Leeuw: Characterisation of double emusions, stabilized by gelling agents (09/13)
  • André Leitao: Production of microbubbles for the food industry using animal protein sources (07/13)
  • Linda Sjardin: The effect of fat concentration on the textural properties of ice cream (06/13)
  • Laurens Kroon: Protein gel based ultrasound-active microcapsules (03/13)
  • Lex van Rouwendaal: Dispersed fat in Dairy acidified gels (8/13)
  • Ilona de Kok: Effect of crosslinking on the stability of BSA microbubbles against pH changes, SDS addition and centrifugation (11/13)
  • Agnes Tol: Stabilization of gas bubbles in bread by use of bread improvers (04/13)

2012

  • Martijn Weterings - Oil structuring
  • Ania Warczak - Oligofructose lauric acid esters
  • Emke van Wijlen - Savoury Cotton Candy
  • Merel van den Berg - Functionality of dense protein particles in mixed systems
  • Roderik de Harder - Fat dough interactions applied to sheeted dough products
  • Anne van der Meijde - Preparation and characterization of microbubbles te be used in foods
  • Auke de Vries -Oil-filled gels
  • Jerôme Vlaanderen - Functionality of different fat replacers in low fat mayonnaise
  • Elsbeth Badura - Influence of broccoli particle types on durum wheat semonila pasta-like products
  • Ricarda Enke - Oligofructose fatty acid esters
  • Lisanne den Hertog - Characterization of commercial dysphagia thickeners (internship)
  • Meike Birkenhake - Influence of additives with different water binding capacities on pasta-like products
  • Veerle Buijs - Effect of inhomogeneous fracture behaviour on sensory perception of gels
  • Cécile Forquenot - Effect of solid fat content on textural properties of acid curds
  • Marlies Versteeg - Contribution of different elements in alcoholic sorbets on the rheological behaviour
  • Karlijn Maas - Surface properties and foam stablility of mixed oligofructose palmitic acid ester / whey protein isolate systems
  • Violet van Kogelenberg - Operation window for low viscosity, high concentrated WPI solutions
  • Charlotte Bosschaart - The effect of the microstructre of ganache on the flavour release
  • Susan The - The influence of different fats on casein micelles acidified gels
  • Jan Pijnenburg - Chemical and physicochemical properties of organic milk with poor foaming behaviour
  • Luis Oritte Leyva - Delay collapse and interparticle interactions effects of oil in water model emulsion
  • Linda Antens - Creating microbubbles with low molecular weight surfactants
  • Lenka Tonneijck-Srpová - Feasibility study on introduction of vegetable proteins in tube feed

2011

  • Hisfazilah Saari - Soy protein as encapsulation materials
  • Rosanne Fortuin - Production and characterization of protein dense particles
  • Giel Margry - Effect of Polarity in the Continuous Oil Phase on the ß-Sitosterol and gamma-Oryzanol Tubule Formation
  • Beibei Zhou - Multilayer microcapsules based on α-lactalbumin aggregates
  • Mariëtte Broers - Structure and Properties of high-carrot-content Spätzle
  • Xiaohong Guo - Encapsulation system. Based on lysozyme-pectin (HEWL: HMP) complexes and lysozyme (HEWL) fibrils
  • Pauline van Leusden - Physical instability in hypo-allergenic RTF
  • Teun Blaak - Alginate beads prepared by internal gelation with CaCO3 nanoparticles
  • Pauline van Leusden - The effects of addition of kiwe juice and subsequent pulsed electric field (PEF) or thermal processing on quality aspects of orange juice, both after treatment and during storage. (internship)
  • Mariette Broers - Development of no sugar added caramel (internship)

2010

  • Niki de Jonge - The production of microcapsules by electrostatic layer-by-layer deposition of alpha-lactalbumin fibrils and pectin molecules
  • Maarten Stolk - Layer-by-layer Encapsulation, based on Ovalbumin-HM Pectin Complexes and Ovalbumin Fibrils
  • Joke Amelink - Mechanical properties of filled whey protein gels
  • Hui Zhang - The development and physical properties of a high content broccoli noodle
  • Sha Liu - Encapsulation system based on lyzsosyme-pectin complexes
  • Jing Shi - Modification of functional properties of protein micro-particles

2009

  • Hanneke van der Zanden - The development and characterizations of a high vegetable content pasta
  • Kang Ning - New protein drink development (internship)
  • Karina Lewerissa - Phosphate binding mechanisms in a model system upon acidification (internship)
  • Yi Liya - Protein - Carbohydrate interactions occuring in tube feeds during processing (internship)
  • Hui Zhang - Multi-layer microcapsules based on bovine serum albumin and pectin complex
  • Erik van Stratum - Characterization and stability of high protein particles made by double emulsification
  • Kang Ning - Properties of purified fibrils formed from ß-lactoglobulin and the non-aggregating fraction
  • Roy Delahaije - Synthesis and characterization of oligosaccharide fatty acid esters
  • Tessa van Ruremonde - WPI fibril gel beads: Preparation and characterization
  • Miriam Peters - Spinning of whey protein fibrils in pure form and in mixture
  • Yi Liya - Micro-capsules based on lysozyme and pectin complexes

2008

  • Tijs Rovers - Multi-layer microcapsules, using casein micelles and chitosan
  • Ellen Hornman - k-carrageenan-milk gels before and after freeze drying
  • Dilek Saglam - Enzymatic synthesis and functionality of oligosaccharide fatty acid esters
  • Silvia van Kempen - Sodium caseinate gelation by transglutaminase
  • Jacqueline Braun - Molecular Gastronomy: Exploring the structure and texture of a freeze dried foam
  • Annemieke Pustjens - Molecular Gastronomy: Explore the applicability of protein and polysaccharide systems to create an iridescent colloidal crystal