Showing results (11-20 of 76) with videos related to
Sort By:
Pageof 8
Nutrition Reviews|July 16, 2015
Dairy in a sustainable diet: a question of balanceToon van Hooijdonk, Kasper HettingaJournal of Dairy Science|February 8, 2021
Variations in N-linked glycosylation of glycosylation-dependent cell adhesion molecule 1 (GlyCAM-1) whey protein: Intercow differences and dietary effectsRivca L Valk-Weeber, Kelly Nichols, Lubbert Dijkhuizen, et al.Journal of Agricultural and Food Chemistry|January 28, 2025
Suckling Rat Pup Model: Do Caprine Milk Lactoferrin and Immunoglobulins Have Different Digestion and Absorption Properties from That of Human and Bovine Species?Lina Zhang, Ying Ma, Kasper Hettinga, et al.Data in Brief|February 20, 2020
Dataset on proteomic changes of whey protein after different heat treatmentLing Xiong, Sjef Boeren, Jacques Vervoort, et al.Journal of Colloid and Interface Science|February 4, 2025
Casein micelle reassembly affects the interfacial properties of fluid-fluid interfacesAnteun de Groot, Zekun Fan, Tessa Vissers, et al.Food Chemistry|September 14, 2020
Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatmentLing Xiong, Sjef Boeren, Jacques Vervoort, et al.Proteome Science|February 3, 2017
An interactomics overview of the human and bovine milk proteome over lactationLina Zhang, Aalt D J van Dijk, Kasper HettingaFood Ethics|January 30, 2026
Beyond Intention: An Exploration on How Precision Fermentation Technology for Animal-Free Cheese may Affect the Meaning of CheeseRenske Bouma, Kasper Hettinga, Mariana Hase Ueta, et al.Journal of Colloid and Interface Science|February 21, 2026
Foam stabilization by two genetic variants of recombinant αs1-caseinVega Mora Mortes, Anteun de Groot, Emmanouil Chatzigiannakis, et al.Food Research International (Ottawa, Ont.)|December 29, 2019
Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteinsLing Xiong, Chengkang Li, Sjef Boeren, et al.Pageof 8