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Journal of Chromatography. A|November 22, 2011
Characterizing plant cell wall derived oligosaccharides using hydrophilic interaction chromatography with mass spectrometry detectionA G M Leijdekkers, M G Sanders, H A Schols, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Functionality of beta-casein peptides: importance of amphipathicity for emulsion-stabilizing propertiesP W Caessens, H Gruppen, C J Slangen, et al.Journal of Chromatography. A|May 13, 2005
Simultaneous quantification of differently glycosylated, acetylated, and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one-conjugated soyasaponins using reversed-phase high-performance liquid chromatography with evaporative light scattering detectionK Decroos, J P Vincken, L Heng, et al.Journal of Agricultural and Food Chemistry|October 16, 2001
Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristicsC van der Ven, H Gruppen, D B de Bont, et al.Bioresource Technology|October 12, 2010
Mode of action of Chrysosporium lucknowense C1 α-l-arabinohydrolasesS Kühnel, Y Westphal, S W A Hinz, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
beta-lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasminP W Caessens, W F Daamen, H Gruppen, et al.Bioresource Technology|April 14, 2012
Performance of hemicellulolytic enzymes in culture supernatants from a wide range of fungi on insoluble wheat straw and corn fiber fractionsM P van Gool, K Toth, H A Schols, et al.Journal of Agricultural and Food Chemistry|July 11, 2000
Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperaturesC M Lakemond, H H de Jongh, M Hessing, et al.Journal of Agricultural and Food Chemistry|July 11, 2000
Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structureC M Lakemond, H H de Jongh, M Hessing, et al.Journal of Agricultural and Food Chemistry|December 20, 1999
Isolation and characterization of patatin isoformsA M Pots, H Gruppen, M Hessing, et al.Pageof 5