Publications by authors named "J P van Duynhoven"
High-moisture (HM) extrusion is the dominant industrial process to create structured plant-based protein products that can be used for animal-free meat alternatives. Yet, the underlying mechanisms, such as phase separation, that govern structure formation in plant-protein extrudates, are still poorly understood. Current hypotheses require experimental data in order to be verified, but measurement techniques able to quantify phase-separated anisotropic protein extrudates are lacking, or have yet to be validated.
View Article and Find Full Text PDFGastric milk protein coagulation has been extensively studied using in vitro and animal models. Yet, verifying these results in humans remains essential. In this study, we assessed the feasibility of using MT MRI for monitoring milk protein coagulation in vivo in humans.
View Article and Find Full Text PDFThe growing trend of substituting animal-based proteins with plant-based proteins requires more understanding of the functionality and stability of vegan mayonnaises, especially regarding their susceptibility to lipid and protein oxidation. Here, we investigate the spatial and temporal dynamics of lipid and protein oxidation in emulsions stabilized with legume ((hydrolyzed) soy, pea, and faba bean) protein isolates (hSPI, SPI, PPI, FPI). We assessed lipid oxidation globally by NMR and locally by confocal laser scanning microscopy using the oxidation-sensitive fluorescent dye BODIPY 665/676.
View Article and Find Full Text PDFArticle Synopsis
- Understanding lipid and protein oxidation is crucial for maintaining the quality of emulsified foods rich in polyunsaturated fatty acids.
- The study validated BODIPY 665/676 as a reliable marker for tracking local peroxyl radical formation and analyzed the effects of different emulsification methods on oxidation kinetics in whey protein emulsions.
- Results showed that larger droplet sizes in polydisperse emulsions led to increased lipid oxidation, while monodisperse emulsions resulted in less oxidation due to more uniform protein packing at the droplet surface.
Article Synopsis
- * In the study, DMOs were created using whey protein isolate (WPI), pea protein isolate (PPI), and non-protein CITREM, with only slight differences in oxidation rates observed between free and encapsulated fats.
- * The DMO using PPI showed minimal oxidation after 7 weeks at 40 °C, while those with WPI and CITREM experienced higher oxidation levels, indicating that PPI could enhance the oxidative stability of DMOs.