Research output per year
Research output per year
- 18 results
Search results
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2024
Crystal type, chain length and polydispersity impact the resistant starch type 3 immunomodulatory capacity via Toll-like receptors
Silva Lagos, L., Klostermann, C. E., López-Velázquez, G., Fernández-Lainez, C., Leemhuis, H., Oudhuis, L., Buwalda, P., Schols, H. A. & de Vos, P., 15 Jan 2024, In: Carbohydrate Polymers. 324Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
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2023
3D-geprint voedsel
Oudhuis, L., 7 Dec 2023, In: Food & Agribusiness. p. 5 1 p.Research output: Contribution to journal › Article › Popular
1 Downloads (Pure) -
Dietitians’ preferences for plant-based energy and protein enriched products for treatment of (risk of) malnutrition: A prove study
MONDAY & Odé, C., Dec 2023, In: Clinical Nutrition ESPEN. 58, p. 577-578 2 p.Research output: Contribution to journal › Article › Academic › peer-review
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2021
GtfC Enzyme of Geobacillus sp. 12AMOR1 Represents a Novel Thermostable Type of GH70 4,6-α-Glucanotransferase That Synthesizes a Linear Alternating (α1 → 6)/(α1 → 4) α-Glucan and Delays Bread Staling
Te Poele, E. M., Van Der Hoek, S. E., Chatziioannou, A. C., Gerwig, G. J., Duisterwinkel, W. J., Oudhuis, L. A. A. C. M., Gangoiti, J., Dijkhuizen, L. & Leemhuis, H., 24 Aug 2021, In: Journal of Agricultural and Food Chemistry. 69, 34, p. 9859-9868 10 p.Research output: Contribution to journal › Article › Academic › peer-review
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2019
Higher Chain Length Distribution in Debranched Type-3 Resistant Starches (RS3) Increases TLR Signaling and Supports Dendritic Cell Cytokine Production
Lépine, A. F. P., de Hilster, R. H. J., Leemhuis, H., Oudhuis, L., Buwalda, P. L. & de Vos, P., Jan 2019, In: Molecular Nutrition and Food Research. 63, 2Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
2018
The evolution of enzyme-treated starches from sweeteners to healthy ingredients
Oudhuis, A. A. C. M. & Buwalda, P. L., Jul 2018, In: Cereal Foods World. 63, 4, p. 155-157 3 p.Research output: Contribution to journal › Article › Academic › peer-review
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2016
Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men
Eelderink, C., Noort, M. W. J., Sozer, N., Koehorst, M., Holst, J. J., Deacon, C. F., Rehfeld, J. F., Poutanen, K., Vonk, R. J., Oudhuis, L. & Priebe, M. G., 8 Feb 2016, In: European Journal of Nutrition. 56, 3, p. 1063-1076 14 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
2015
The effect of oral processing on the viscosity of thickened drinks for patients with dysphagia
Vallons, K. J. R., Oudhuis, L. A. A. C. M., Helmens, H. J. & Kistemaker, C., 26 Oct 2015, In: Annals of Rehabilitation Medicine. 39, 5, p. 772-777 6 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
The proof of the pudding... onderzoek naar een praktische aanpak voor klantgerichter innoveren in de foodsector
Alsem, K. J., Binnema, D. J. & Oudhuis, L., 2015, Groningen: Hanzehogeschool Groningen. 24 p.Research output: Book/Report › Report › Professional
11 Downloads (Pure) -
The structure of wheat bread influences the postprandial metabolic response in healthy men
Eelderink, C., Noort, M. W. J., Sozer, N., Koehorst, M., Holst, J. J., Deacon, C. F., Rehfeld, J. F., Poutanen, K., Vonk, R. J., Oudhuis, L. & Priebe, M. G., 7 Aug 2015, In: Food and Function. 6, 10, p. 3236-3248 13 p.Research output: Contribution to journal › Article › Academic › peer-review
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2013
Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions
Ahmadi-Abhari, S., Woortman, A. J. J., Hamer, R. J., Oudhuis, A. A. C. M. & Loos, K., Mar 2013, p. 224-231. 8 p.Research output: Contribution to conference › Paper › Academic
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The effect of temperature and time on the formation of amylose- lysophosphatidylcholine inclusion complexes
Ahmadi-Abhari, S., Woortman, A. J. J., Oudhuis, A. A. C. M., Hamer, R. J. & Loos, K., 6 Aug 2013, In: Starch/Staerke. 66, 3-4, p. 251-259 9 p.Research output: Contribution to journal › Article › Academic › peer-review
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The influence of amylose-LPC complex formation on the susceptibility of wheat starch to amylase
Ahmadi-Abhari, S., Woortman, A. J. J., Oudhuis, A. A. C. M., Hamer, R. J. & Loos, K., 12 Sept 2013, In: Carbohydrate Polymers. 97, 2, p. 436-440 5 p.Research output: Contribution to journal › Article › Academic › peer-review
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2012
Routes to a healthy extruded snack: influence input materials on expansion behaviour
Oudhuis, L., Nagtegaal, R., Vallons, K., van Maanen, J., Maarschalkerweerd, T. & Essers, M., 2012Research output: Non-textual form › Digital or Visual Products › Academic
Open Access -
Slowly and rapidly digestible starchy foods can elicit a similar glycemic response because of differential tissue glucose uptake in healthy men
Eelderink, C., Schepers, M., Preston, T., Vonk, R. J., Oudhuis, L. & Priebe, M. G., Nov 2012, In: American Journal of Clinical Nutrition. 96, 5, p. 1017-1024 8 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
2011
Healthy carbohydrates for the manufacture of food and nutrition
Oudhuis, L., 2011Research output: Non-textual form › Digital or Visual Products › Academic
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1994
The thermal characterization of multi-component systems by enthalpy relaxation
ten Brinke, G., Oudhuis, L. & Ellis, T. S., 15 Jun 1994, In: Thermochimica Acta. 238, C, p. 75-98 24 p.Research output: Contribution to journal › Article › Academic › peer-review