Publications by Arjen Bot

(For reprints, please contact bota@euronet.nl)

 

  1. Effect of hydrolysed egg protein on brain tryptophan availability.
    E.S. Mitchell, M. Slettenaar, F. Quadt, T. Giesbrecht, J. Kloek, C. Gerhardt, A. Bot, A. Eilander & S. Wiseman
    British Journal of Nutrition 105, 611-617 (2011)
    abstract

  2. Structuring in ß-sitosterol + γ-oryzanol-based emulsion gels during various stages of a temperature cycle.
    A. Bot, R. den Adel, C. Regkos, H. Sawalha, P. Venema & E. Flöter
    Food Hydrocolloids 25, 639-646 (2011)
    abstract

  3. Multicomponent hollow tubules formed using phytosterol and γ-oryzanol-based compounds: an understanding of their molecular embrace.
    M.A. Rogers, A. Bot, R.S.H. Lam, T. Pedersen & T. May
    Journal of Physical Chemistry A 114, 8278-8285 (2010)
    abstract

  4. The influence of concentration and temperature on the formation of γ-oryzanol + ß-sitosterol tubules in edible oil organogels.
    H. Sawalha, P. Venema, A. Bot, E. Flöter & E. van der Linden
    Food Biophysics 6, 20-25 (2011)
    abstract

  5. Effect of water on self-assembled tubules in ß-sitosterol + γ-oryzanol-based organogels.
    R. den Adel, P.C.M. Heussen & A. Bot
    Journal of Physics: Conference Series 247, 012025 (2010)
    abstract

  6. Manipulation of glycaemic response with isomaltulose in a milk-based drink does not affect cognitive performance in healthy adults.
    L. Dye, M.B. Gilsenan, F. Quadt, V.E.G. Martens, A. Bot, N. Lasikiewicz, D. Camidge, F. Croden & C. Lawton
    Molecular Nutrition and Food Research 54, 506-515 (2010)
    abstract

  7. Effect of sterol type on structure of tubules in sterol + γ-oryzanol-based organogels.
    A. Bot, R. den Adel, E.C. Roijers & C. Regkos
    Food Biophysics 4, 266-272 (2009)
    abstract

  8. Casein micelles as a vehicle for iron fortification of foods.
    S. Raouche, M. Dobenesque, A. Bot, A. Lagaude & S. Marchesseau
    European Food Research and Technology 229, 929-935 (2009)
    abstract

  9. Organogel-based emulsion systems, micro-structural features and impact on in vitro digestion.
    N. Duffy, J.C.G. Blonk, C.M. Beindorff, M. Cazade, A. Bot & Guus S.M.J.E. Duchateau
    Journal of the American Oil Chemists' Society 86, 733-741 (2009)
    abstract

  10. Non-triglyceride structuring of edible oils: tubules in sterol + oryzanol-based emulsion gels.
    A. Bot, R. den Adel, E.C. Roijers & C. Regkos
    Food Rheology and Structure V (editors: P. Fischer, M. Pollard & E.J. Windhab),
    (ETH Zurich, 2009), p. 224-227
    abstract

  11. Impact of iron fortification on some physicochemical and rheological properties of dairy gels.
    S. Raouche, M. Dobenesque, A. Bot & S. Marchesseau
    Food Rheology and Structure V (editors: P. Fischer, M. Pollard & E.J. Windhab),
    (ETH Zurich, 2009), p. 714-715
    abstract

  12. Milk-based functional beverages.
    M. Mellema & A. Bot
    Functional and speciality beverage technology (editor: P. Paquin)
    (Woodhead, Cambridge, 2009), chapter 9, p. 232-258
    abstract

  13. Non-TAG structuring of edible oils and emulsions.
    A. Bot, Y.S.J. Veldhuizen, R. den Adel & E.C. Roijers
    Food Hydrocolloids 23, 1184-1189 (2009)
    abstract

  14. Iron fortification of skim milk. Minerals and 57Fe Mössbauer study.
    S. Raouche, S. Naille, M. Dobenesque, A. Bot, J.C. Jumas, J.L. Cuq & S. Marchesseau
    International Dairy Journal 19, 56-63 (2009)
    abstract

  15. Fibrils of γ-oryzanol + ß-sitosterol in edible oil organogels.
    A. Bot, R. den Adel & E.C. Roijers
    Journal of the American Oil Chemists' Society 85, 1127-1134 (2008)
    abstract

  16. Vorm volgt functie: de structuur van margarines en halvarines.
    A. Bot
    Nederlands Tijdschrift voor Natuurkunde 74, 284-287 (2008)
    abstract

  17. Stability of casein micelle subjected to CO2 reversible acidification: impact of carbonation temperature and chilled storage time.
    S. Raouche, M. Dobenesque, A. Bot, J.L. Cuq & S. Marchesseau
    International Dairy Journal 18, 221-227 (2008)
    abstract

  18. Structuring of edible oils by alternatives to crystalline fat.
    M. Pernetti, K.F. van Malssen, E. Flöter & A. Bot
    Current Opinion in Colloid and Interface Science 12, 221-231 (2007)
    abstract

  19. Stability of casein micelle subjected to CO2 reversible acidification: impact of holding time, pH and storage time after treatment.
    S. Raouche, M. Dobenesque, A. Bot, A. Lagaude, J.L. Cuq & S. Marchesseau
    International Dairy Journal 17, 873-880 (2007)
    abstract

  20. Probing the droplet cluster structure in acidified temperature-cycled o/w emulsion gels by means of SESANS.
    A. Bot, F.P. Duval, C.P. Duif & W.G. Bouwman
    International Journal of Food Science and Technology 42, 746-752 (2007)
    abstract

  21. The texture and microstructure of spreads.
    A. Bot, E. Flöter, J.G. Lammers & E.G. Pelan
    Understanding and controlling the microstructure of complex foods (editor: D.J. McClements)
    (Woodhead, Cambridge, 2007), chapter 21, p. 575-599
    abstract

  22. Microstructural aspects of protein-based drinks.
    M. Mellema & A. Bot
    Understanding and controlling the microstructure of complex foods (editor: D.J. McClements)
    (Woodhead, Cambridge, 2007), chapter 23, p. 622-647
    abstract

  23. Influence of calcium salt supplementation on calcium equilibrium in skim milk during pH cycle.
    L.S. Canabady-Rochelle, C. Sanchez, M. Mellema, A. Bot, S. Desobry & S. Banon
    Journal of Dairy Science 90, 2155-2162 (2007)
    abstract

  24. Effect of processing on droplet cluster structure in emulsion gels.
    A. Bot, F.P. Duval & W.G. Bouwman
    Food Hydrocolloids 21, 844-854 (2007)
    abstract

  25. Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR.
    F.P. Duval, J.P.M. van Duynhoven & A. Bot
    Journal of the American Oil Chemists' Society 83, 905-912 (2006)
    abstract

  26. Structuring of edible oils by mixtures of γ-oryzanol with ß-sitosterol or related phytosterols.
    A. Bot & W.G.M. Agterof
    Journal of the American Oil Chemists' Society 83, 513-521 (2006)
    abstract

  27. Developing products with modified fats.
    E. Flöter & A. Bot
    Improving the fat content of foods (editors: C.M. Williams & J. Buttriss)
    (Woodhead, Cambridge, 2006), chapter 17, p. 411-427
    abstract

  28. Spin-echo SANS to probe the droplet cluster structure of acidified temperature-cycled o/w emulsion gels.
    A. Bot, F.P. Duval, C.P. Duif & W.G. Bouwman
    Food Rheology and Structure IV (editors: P. Fischer, P. Erni & E.J. Windhab),
    (ETH Zurich, 2006), p. 299-303
    abstract

  29. Non-TAG structuring of edible oils.
    A. Bot, F.G. Gandolfo & E. Flöter
    Food Rheology and Structure IV (editors: P. Fischer, P. Erni & E.J. Windhab),
    (ETH Zurich, 2006), p. 709-710
    abstract

  30. Hydrocolloid functionality in spreads and related products.
    A. Bot & S. Vervoort
    Gums and stabilisers for the food industry 13 (editors: P.A. Williams & G.O. Phillips),
    (RSC Publishing, Cambridge, 2006), p. 381-394
    abstract

  31. Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion.
    S. Kiokias & A. Bot
    Food Hydrocolloids 20, 245-252 (2006)
    abstract

  32. Cream cheese as an acidified protein-stabilised emulsion gel.
    A. Bot, F.A.M. Kleinherenbrink, M. Mellema & C.K. Magnani
    Handbook of Food Products Manufacturing (editors: Y.H. Hui & al)
    (Wiley, New York, 2007), chapter 28, p. 651-672
    abstract

  33. Προιοντα βασισμενα σε γαλακτωματα τροφιμων με πρωτείνες γαλακτος - νεες τασεις της αγορας.
    Σ. Κιόκιας & A. Bot
    Τρόφιμα και ποτά (Food and Drinks) 286, 64-67 (3/2005)
    abstract

  34. Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels.
    S. Kiokias & A. Bot
    Food Hydrocolloids 19, 493-501 (2005)
    abstract

  35. Stability of whey-protein-stabilised oil-in-water emulsions during chilled storage and temperature cycling.
    S. Kiokias, C.K. Reiffers-Magnani & A. Bot
    Journal of Agricultural and Food Chemistry 52, 3823-3830 (2004)
    abstract

  36. Influence of crystallisation conditions on the large deformation rheology of inulin gels.
    A. Bot, U. Erle, R. Vreeker & W.G.M. Agterof
    Food Hydrocolloids 18, 547-556 (2004)
    abstract

  37. The use of static light scattering and pulsed-field gradient NMR to measure droplet sizes in heat-treated acidified protein-stabilised oil-in-water emulsion gels.
    S. Kiokias, A.A. Reszka & A. Bot
    International Dairy Journal 14, 287-295 (2004)
    abstract

  38. Controlling the texture of spreads.
    A. Bot, E. Flöter, J.G. Lammers & E.G. Pelan
    Texture in Foods, volume 1: Semi-solid foods (editor: B.M. McKenna)
    (Woodhead, Cambridge, 2003), chapter 14, p. 350-372
    abstract

  39. Properties and applications of protein-polysaccharide mixtures in food products.
    A. Bot, M. Mellema & C.K. Reiffers-Magnani
    Industrial Proteins 11, 11-13 (april 2003)
    abstract

  40. Droplet size measurements in heat-treated acidified protein-stabilised oil-in-water emulsions using static light scattering and low-field NMR.
    A. Bot, S. Kiokias, E. van Maurik, P.B. Hoos & A.A. Reszka
    Food Rheology and Structure III (editors: P. Fischer, I. Marti & E.J. Windhab),
    (ETH Zurich, 2003), p. 353-357
    abstract

  41. Melting behaviour of schizophyllan and scleroglucan exopolysaccharide gels at temperatures between 5 and 20 °C.
    A. Bot, H.E. Smorenburg, R. Vreeker, M. Pâques & A.H. Clark
    Food Rheology and Structure III (editors: P. Fischer, I. Marti & E.J. Windhab),
    (ETH Zurich, 2003), p. 501-502
    abstract

  42. Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles.
    A.J. Vasbinder, H.S. Rollema, A. Bot & C.G. de Kruif
    Journal of Dairy Science 86, 1556-1563 (2003)
    abstract

  43. Phase diagram of mixtures of stearic acid and stearyl alcohol.
    F.G. Gandolfo, A. Bot & E. Flöter
    Thermochimica Acta 404, 9-17 (2003)
    abstract

  44. Structuring of edible oils by long chain fatty acids, fatty alcohols and their mixtures.
    F.G. Gandolfo, A. Bot & E. Flöter
    Journal of the American Oil Chemists' Society 81, 1-6 (2004)
    abstract

  45. Osmotic properties of gluten.
    A. Bot & D.W. de Bruijne
    Cereal Chemistry 80, 404-408 (2003)
    abstract

  46. Differential Scanning Calorimetric study on the effect of frozen storage on gluten and dough.
    A. Bot
    Cereal Chemistry 80, 366-370 (2003)
    abstract

  47. Alimentos elaborados basados en grasa.
    D.W. de Bruijne & A. Bot
    Textura de los alimentos: medida y percepción (editors: A.J. Rosenthal y A. Ibarz Ribas)
    (Acribia, Zaragoza, 2001), capítulo 7, p. 181-222
    abstract

  48. Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy.
    A.J. Vasbinder, P.J.J.M. van Mil, A. Bot & C.G. de Kruif
    Colloids and Surfaces B 21, 245-250 (2001)
    abstract

  49. Melting behaviour of schizophyllan extracellular polysaccharide gels in the temperature range between 5 and 20 °C.
    A. Bot, H.E. Smorenburg, R. Vreeker, M. Pâques & A.H. Clark
    Carbohydrate Polymers 45, 363-372 (2001)
    abstract

  50. Food emulsions inside and outside the mouth.
    A. Bot & E.G. Pelan
    Food Ingredients and Analysis International 22(6), 53-58 (october-november 2000)
    abstract

  51. Fabricated fat-based foods.
    D.W. de Bruijne & A. Bot
    Food texture: measurement and perception (editor: A.J. Rosenthal)
    (Aspen, Gaithersburg, 1999), chapter 7, p. 185-227
    abstract

  52. The transition zone for gelatin gels as measured by high-frequency rheology.
    A. Bot, R.H.W. Wientjes & K.H. de Haas
    Imaging Science Journal 45, 191-196 (1997)
    abstract

  53. An ultra high vacuum (UHV) apparatus to study the interaction between adsorbates and photons.
    H.G. Jenniskens, A. Bot, P.W.F. Dorlandt, W. van Essenberg, E. de Haas & A.W. Kleyn
    Measurement Science and Technology 8, 1313-1322 (1997)
    abstract

  54. Time-temperature superposition for glutenin subfractions and their mixtures.
    A.A. Tsiami, A. Bot & W.G.M. Agterof
    Food Rheology and Structure I (editors: E.J. Windhab & B. Wolf),
    (Vincentz Verlag, Hannover, 1997), p. 123-127
    abstract

  55. Rheology of mixtures of glutenin subfractions.
    A.A. Tsiami, A. Bot & W.G.M. Agterof
    Journal of Cereal Science 26, 279-287 (1997)
    abstract

  56. Rheological properties of glutenin subfractions in relation to their molecular weight.
    A.A. Tsiami, A. Bot, W.G.M. Agterof & R.D. Groot
    Journal of Cereal Science 26, 15-27 (1997)
    abstract

  57. Large deformation rheology of gelatin gels.
    A. Bot, I.A. van Amerongen, R.D. Groot, L.L. Hoekstra & W.G.M. Agterof
    Polymer Gels and Networks 4, 189-227 (1996)
    abstract

  58. Effect of deformation rate on the stress-strain curves of gelatin gels.
    A. Bot, I.A. van Amerongen, R.D. Groot, L.L. Hoekstra & W.G.M. Agterof
    Journal de Chimie Physique 93, 837-849 (1996)
    abstract

  59. Molecular theory of the yield behaviour of a polymer gel: Application to gelatin.
    R.D. Groot, A. Bot & W.G.M. Agterof
    Journal of Chemical Physics 104, 9220-9233 (1996)
    abstract

  60. Molecular theory of strain hardening of a polymer gel: Application to gelatin.
    R.D. Groot, A. Bot & W.G.M. Agterof
    Journal of Chemical Physics 104, 9202-9219 (1996)
    abstract

  61. Non-linear elasticity and rupture of gelatin gels.
    A. Bot, R.D. Groot & W.G.M. Agterof
    Gums and stabilisers for the food industry 8 (editors: G.O. Phillips, P.A. Williams & D.J. Wedlock),
    (IRL Press, Oxford, 1996), p. 117-126
    abstract

  62. Time-temperature superposition for networks formed by gluten subfractions.
    A. Tsiami, A. Bot, W.G.M. Agterof, A. Graveland & T. Henderson
    Wheat structure, biochemistry and functionality (editor: J.D. Schofield),
    Royal Society of Chemistry Special Publication 212,
    (Royal Society of Chemistry, London, 2000), p. 99-105
    abstract

  63. Brillouin light scattering from a biopolymer gel: Hypersonic sound waves in gelatin.
    A. Bot, R.P.C. Schram & G.H. Wegdam
    Colloid and Polymer Science 273, 252-256 (1995)
    abstract

  64. Rayleigh Brillouin light scattering: Spectral moments and sum rules.
    R.P.C. Schram, G.H. Wegdam & A. Bot
    Journal of Physical Chemistry 98, 3139-3147 (1994)
    abstract

  65. The adsorption of Ba on Ag(111).
    U. van Slooten, W.R. Koppers, A. Bot, H.M. van Pinxteren, A.M.C. Moutinho, J.W.M. Frenken & A.W. Kleyn
    Journal of Physics: Condensed Matter 5, 5411-5428 (1993)
    abstract

  66. Comment on "Refractive index variations in pure liquids: A new theoretical relation".
    A. Bot
    Journal of Physical Chemistry 97, 2804 (1993)
    abstract

  67. Surface diffusion during thin film annealing studied by XPS.
    A. Bot, U. van Slooten, W.R. Koppers & A.W. Kleyn
    Surface Science 287/288, 901-906 (1993)
    abstract

  68. Light scattering as a probe of thermodynamic quantities in a binary mixture.
    A. Bot & G.H. Wegdam
    Fluid Phase Equilibria 77, 285-295 (1992)
    abstract

  69. Rayleigh Brillouin light scattering study of both fast and slow sound in binary gas mixtures.
    R.P.C. Schram, G.H. Wegdam & A. Bot
    Physical Review A 44, 8062-8071 (1991)
    abstract

  70. Rayleigh Brillouin light scattering from noble gas mixtures. 2. Partial structure factors.
    A. Bot & G.H. Wegdam
    Journal of Physical Chemistry 95, 4679-4685 (1991)
    abstract

  71. Rayleigh Brillouin light scattering from noble gas mixtures. 1. The Landau Placzek ratio.
    A. Bot, H.M. Schaink, R.P.C. Schram & G.H. Wegdam
    Journal of Physical Chemistry 95, 4673-4679 (1991)
    abstract

  72. Fast and slow sound in binary fluid mixtures.
    R.P.C. Schram, A. Bot, H.M. Schaink & G.H. Wegdam
    Journal of Physics: Condensed Matter 2, SA157-SA160 (1990)
    abstract

  73. Observation of fast sound in disparate mass gas mixtures by light scattering.
    G.H. Wegdam, A. Bot, R.P.C. Schram & H.M. Schaink
    Physical Review Letters 63, 2697-2700 (1989)
    abstract

  74. The transition from the hydrodynamic regime to the kinetic regime in Helium+Xenon gas mixtures as measured by light scattering.
    G.H. Wegdam, A. Bot & H.M. Schaink
    Static and dynamic properties of liquids (editors: M. Davidovic & A.K. Soper)
    Springer Proceedings in Physics 40, 27-30 (1989)
    abstract

  75. Rayleigh Brillouin light scattering from multicomponent mixtures: The Landau-Placzek ratio.
    J. van der Elsken & A. Bot
    Journal of Applied Physics 66, 2118-2121 (1989)
    abstract

  76. Small angle x-ray scattering from supercooled water.
    J.C.F. Michielsen, A. Bot & J. van der Elsken
    Physical Review A 38, 6439-6441 (1988)
    abstract

  77. Hydrodynamic states in water below the temperature of the density maximum: The limit to supercooling.
    J. van der Elsken, L. van Boom & A. Bot
    Chemical Physics Letters 145, 242-246 (1988)
    abstract

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