de Jongh HH - Search Results

1

Tribological properties of neutral polysaccharide solutions under simulated oral conditions.

Zinoviadou KG, Janssen AM, de Jongh HH. Zinoviadou KG, et al. Among authors: de jongh hh. J Food Sci. 2008 Mar;73(2):E88-94. doi: 10.1111/j.1750-3841.2007.00649.x. J Food Sci. 2008. PMID: 18298730

2

Modulating surface rheology by electrostatic protein/polysaccharide interactions.

Ganzevles RA, Zinoviadou K, van Vliet T, Cohen MA, de Jongh HH. Ganzevles RA, et al. Among authors: de jongh hh. Langmuir. 2006 Nov 21;22(24):10089-96. doi: 10.1021/la061537e. Langmuir. 2006. PMID: 17107004

3

Toward the recognition of structure-function relationships in galactomannans.

Daas PJ, Grolle K, Van Vliet T, Schols HA, De Jongh HH. Daas PJ, et al. Among authors: de jongh hh. J Agric Food Chem. 2002 Jul 17;50(15):4282-9. doi: 10.1021/jf011399t. J Agric Food Chem. 2002. PMID: 12105959

4

On the galactosyl distribution of commercial galactomannans.

Daas PJ, Schols HA, de Jongh HH. Daas PJ, et al. Among authors: de jongh hh. Carbohydr Res. 2000 Nov 17;329(3):609-19. doi: 10.1016/s0008-6215(00)00209-3. Carbohydr Res. 2000. PMID: 11128589

5

Colloidal aspects of texture perception.

van Vliet T, van Aken GA, de Jongh HH, Hamer RJ. van Vliet T, et al. Among authors: de jongh hh. Adv Colloid Interface Sci. 2009 Aug 30;150(1):27-40. doi: 10.1016/j.cis.2009.04.002. Epub 2009 Apr 24. Adv Colloid Interface Sci. 2009. PMID: 19457463 Review.

6

Calcium Binding Restores Gel Formation of Succinylated Gelatin and Reduces Brittleness with Preservation of the Elastically Stored Energy.

Baigts Allende D, de Jongh HH. Baigts Allende D, et al. Among authors: de jongh hh. J Agric Food Chem. 2015 Aug 12;63(31):7058-65. doi: 10.1021/acs.jafc.5b01962. Epub 2015 Jul 31. J Agric Food Chem. 2015. PMID: 26154824

7

Polysaccharide charge density regulating protein adsorption to air/water interfaces by protein/polysaccharide complex formation.

Ganzevles RA, Kosters H, Vliet Tv, Stuart MA, de Jongh HH. Ganzevles RA, et al. Among authors: de jongh hh. J Phys Chem B. 2007 Nov 15;111(45):12969-76. doi: 10.1021/jp075441k. Epub 2007 Oct 19. J Phys Chem B. 2007. PMID: 17949032

8

Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation.

Munialo CD, de Jongh HH, Broersen K, van der Linden E, Martin AH. Munialo CD, et al. Among authors: de jongh hh. J Agric Food Chem. 2013 Nov 27;61(47):11628-35. doi: 10.1021/jf403723m. Epub 2013 Nov 15. J Agric Food Chem. 2013. PMID: 24206422

9

Do sulfhydryl groups affect aggregation and gelation properties of ovalbumin?

Broersen K, Van Teeffelen AM, Vries A, Voragen AG, Hamer RJ, De Jongh HH. Broersen K, et al. Among authors: de jongh hh. J Agric Food Chem. 2006 Jul 12;54(14):5166-74. doi: 10.1021/jf0601923. J Agric Food Chem. 2006. PMID: 16819931

10

Fibril formation from pea protein and subsequent gel formation.

Munialo CD, Martin AH, van der Linden E, de Jongh HH. Munialo CD, et al. Among authors: de jongh hh. J Agric Food Chem. 2014 Mar 19;62(11):2418-27. doi: 10.1021/jf4055215. Epub 2014 Mar 5. J Agric Food Chem. 2014. PMID: 24564788

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