van Duynhoven JPM - Search Results

1

Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise.

Yang S, Verhoeff AA, Merkx DWH, van Duynhoven JPM, Hohlbein J. Yang S, et al. Among authors: van duynhoven jpm. Antioxidants (Basel). 2020 Dec 15;9(12):1278. doi: 10.3390/antiox9121278. Antioxidants (Basel). 2020. PMID: 33333764 Free PMC article.

2

Complex Coacervate Core Micelles with Spectroscopic Labels for Diffusometric Probing of Biopolymer Networks.

Bourouina N, de Kort DW, Hoeben FJ, Janssen HM, Van As H, Hohlbein J, van Duynhoven JP, Kleijn JM. Bourouina N, et al. Langmuir. 2015 Nov 24;31(46):12635-43. doi: 10.1021/acs.langmuir.5b03496. Epub 2015 Nov 13. Langmuir. 2015. PMID: 26535962

3

Quantification of food polysaccharide mixtures by ¹H NMR.

Merkx DWH, Westphal Y, van Velzen EJJ, Thakoer KV, de Roo N, van Duynhoven JPM. Merkx DWH, et al. Among authors: van duynhoven jpm, van velzen ejj. Carbohydr Polym. 2018 Jan 1;179:379-385. doi: 10.1016/j.carbpol.2017.09.074. Epub 2017 Sep 28. Carbohydr Polym. 2018. PMID: 29111064

4

Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by ¹H NMR.

Merkx DWH, Hong GTS, Ermacora A, van Duynhoven JPM. Merkx DWH, et al. Among authors: van duynhoven jpm. Anal Chem. 2018 Apr 3;90(7):4863-4870. doi: 10.1021/acs.analchem.8b00380. Epub 2018 Mar 15. Anal Chem. 2018. PMID: 29505233

5

³¹ P NMR assessment of the phosvitin-iron complex in mayonnaise.

Merkx DWH, Delić F, Wierenga PA, Hennebelle M, van Duynhoven JPM. Merkx DWH, et al. Among authors: van duynhoven jpm. Magn Reson Chem. 2019 Sep;57(9):540-547. doi: 10.1002/mrc.4808. Epub 2018 Dec 21. Magn Reson Chem. 2019. PMID: 30474149

6

Spatiotemporal Heterogeneity of κ-Carrageenan Gels Investigated via Single-Particle-Tracking Fluorescence Microscopy.

Martens KJA, van Duynhoven J, Hohlbein J. Martens KJA, et al. Langmuir. 2020 May 26;36(20):5502-5509. doi: 10.1021/acs.langmuir.0c00393. Epub 2020 May 12. Langmuir. 2020. PMID: 32343144 Free PMC article.

7

Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise.

Merkx DWH, Plankensteiner L, Yu Y, Wierenga PA, Hennebelle M, Van Duynhoven JPM. Merkx DWH, et al. Among authors: van duynhoven jpm. Food Chem. 2021 Jan 1;334:127578. doi: 10.1016/j.foodchem.2020.127578. Epub 2020 Jul 18. Food Chem. 2021. PMID: 32721836

8

Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise.

Merkx DWH, Swager A, van Velzen EJJ, van Duynhoven JPM, Hennebelle M. Merkx DWH, et al. Among authors: van duynhoven jpm, van velzen ejj. Antioxidants (Basel). 2021 Feb 15;10(2):287. doi: 10.3390/antiox10020287. Antioxidants (Basel). 2021. PMID: 33671957 Free PMC article.

9

Enabling single-molecule localization microscopy in turbid food emulsions.

Jabermoradi A, Yang S, Gobes MI, van Duynhoven JPM, Hohlbein J. Jabermoradi A, et al. Among authors: van duynhoven jpm. Philos Trans A Math Phys Eng Sci. 2022 Apr 4;380(2220):20200164. doi: 10.1098/rsta.2020.0164. Epub 2022 Feb 14. Philos Trans A Math Phys Eng Sci. 2022. PMID: 35152755

10

Quantitative assessment of epoxide formation in oil and mayonnaise by ¹H-¹³C HSQC NMR spectroscopy.

Boerkamp VJP, Merkx DWH, Wang J, Vincken JP, Hennebelle M, van Duynhoven JPM. Boerkamp VJP, et al. Among authors: van duynhoven jpm. Food Chem. 2022 Oct 1;390:133145. doi: 10.1016/j.foodchem.2022.133145. Epub 2022 May 6. Food Chem. 2022. PMID: 35605552 Free article.

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