Lizette Oudhuis

Keyphrases

1. Cytokine Production 100%
2. Receptor Signaling 100%
3. Resistant Starch 100%
4. Type 3 Resistant Starch 100%
5. Glucagon-like 100%
6. Geobacillus Sp 100%
7. GtfC 100%
8. GH70 100%
9. Bread Staling 100%
10. Thickener 100%
11. Thickened Drinks 100%
12. Oral Processing 100%
13. Pasta 100%
14. Starchy Foods 100%
15. Food Cans 100%
16. Enthalpy Relaxation 100%
17. Glucose Uptake 100%
18. Thermal Characterization 100%
19. Multi-component System 100%
20. Viscosity 100%
21. Dysphagia 100%
22. Expansion Behavior 100%
23. Health-promoting Food 100%
24. Late Results 100%
25. Cholesterol Levels 100%
26. Webcast 100%
27. Expanded Snacks 100%
28. Extruded Snacks 100%
29. Satiety 100%
30. Amylose 100%
31. Temperature Effect 100%
32. Plant-based 100%
33. Protein Enriched Products 100%
34. Time Effect 100%
35. Sweeteners 100%
36. Healthy Ingredients 100%
37. Lysophosphatidylcholine 100%
38. Inclusion Complex 100%
39. Flatbread 80%
40. Gelatinization 66%
41. Compact Structure 60%
42. Appearance Rate 60%
43. Exogenous Glucose 60%
44. Glucose Clearance 60%
45. Glucose-dependent Insulinotropic Polypeptide 60%
46. Clearance Rate 60%
47. Crystalline-amorphous 50%
48. Amorphous Glassy Polymers 50%
49. Interfacial Phenomena 50%
50. Block Copolymer 50%