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Journal of Agricultural and Food Chemistry|May 2, 2003
Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentrationArno C Alting, Rob J Hamer, Cees G de Kruif, et al.Journal of Agricultural and Food Chemistry|March 14, 2007
Oscillatory water sorption test for determining water uptake behavior in bread crustNeleke H van Nieuwenhuijzen, R Hans Tromp, Rob J Hamer, et al.Current Opinion in Biotechnology|March 10, 2006
Nutridynamics--studying the dynamics of food components in products and in the consumerWillem M de Vos, Jacqueline Jm Castenmiller, Rob J Hamer, et al.Biotechnology and Bioengineering|March 10, 2004
Glycoforms of beta-lactoglobulin with improved thermostability and preserved structural packingKerensa Broersen, Alphons G J Voragen, Rob J Hamer, et al.Biomacromolecules|May 1, 2007
Effect of protein charge on the generation of aggregation-prone conformersKerensa Broersen, Mireille Weijers, Jolan de Groot, et al.Advances in Colloid and Interface Science|May 22, 2009
Colloidal aspects of texture perceptionTon van Vliet, George A van Aken, Harmen H J de Jongh, et al.Journal of Agricultural and Food Chemistry|July 10, 2008
Water uptake mechanism in crispy bread crustNeleke H van Nieuwenhuijzen, Marcel B J Meinders, R Hans Tromp, et al.Journal of Agricultural and Food Chemistry|March 1, 2007
Aggregation of beta-lactoglobulin regulated by glucosylationKerensa Broersen, Marijke Elshof, Jolan De Groot, et al.Journal of Agricultural and Food Chemistry|July 6, 2006
Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?Kerensa Broersen, Annemarie M M Van Teeffelen, Anneke Vries, et al.Pageof 2