
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