Jennyfer Fortuin

Wageningen University & Research | WUR · Group of Food Quality and Design

The present study investigated Spirulina (Arthrospira platensis) protein isolate (SPI) for its ability to preserve the biological activity of L. rhamnosus GG (LGG) cells under diverse physicochemical stressors associated with the lyophilisation process, storage, and in vitro digestion. The lyoprotective and stabilising effects of SPI were compared...

Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to inv...

The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, d...

Cryotropic gelation is one of the most common approaches to design novel hydrogels with multifaceted technological and biological functionalities. In the present paper, we studied the ability of highly galactosyl-substituted galactomannans, i.e. fenugreek and alfalfa gum, to form physically crosslinked hydrogels via cryogenic processing. Cycling of...