Visschers RW - Search Results

1

Lubrication properties of protein aggregate dispersions in a soft contact.

Chojnicka A, de Jong S, de Kruif CG, Visschers RW. Chojnicka A, et al. Among authors: visschers rw. J Agric Food Chem. 2008 Feb 27;56(4):1274-82. doi: 10.1021/jf0720988. Epub 2008 Feb 1. J Agric Food Chem. 2008. PMID: 18237125

2

Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate.

Alting AC, Hamer RJ, de Kruif CG, Visschers RW. Alting AC, et al. Among authors: visschers rw. J Agric Food Chem. 2000 Oct;48(10):5001-7. doi: 10.1021/jf000474h. J Agric Food Chem. 2000. PMID: 11052769

3

Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.

Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW. Alting AC, et al. Among authors: visschers rw. J Agric Food Chem. 2004 Feb 11;52(3):623-31. doi: 10.1021/jf034753r. J Agric Food Chem. 2004. PMID: 14759159

4

Physical and chemical interactions in cold gelation of food proteins.

Alting AC, de Jongh HH, Visschers RW, Simons JW. Alting AC, et al. Among authors: visschers rw. J Agric Food Chem. 2002 Jul 31;50(16):4682-9. doi: 10.1021/jf011657m. J Agric Food Chem. 2002. PMID: 12137497

5

Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration.

Alting AC, Hamer RJ, de Kruif CG, Visschers RW. Alting AC, et al. Among authors: visschers rw. J Agric Food Chem. 2003 May 7;51(10):3150-6. doi: 10.1021/jf0209342. J Agric Food Chem. 2003. PMID: 12720407

6

Thermodynamic stability of porcine beta-lactoglobulin. A structural relevance.

Burova TV, Grinberg NV, Visschers RW, Grinberg VY, De Kruif CG. Burova TV, et al. Among authors: visschers rw. Eur J Biochem. 2002 Aug;269(16):3958-68. doi: 10.1046/j.1432-1033.2002.03081.x. Eur J Biochem. 2002. PMID: 12180972 Free article.

7

Cross-modality of texture and aroma perception is independent of orthonasal or retronasal stimulation.

Visschers RW, Jacobs MA, Frasnelli J, Hummel T, Burgering M, Boelrijk AE. Visschers RW, et al. J Agric Food Chem. 2006 Jul 26;54(15):5509-15. doi: 10.1021/jf060533c. J Agric Food Chem. 2006. PMID: 16848539

8

Disulphide bond formation in food protein aggregation and gelation.

Visschers RW, de Jongh HH. Visschers RW, et al. Biotechnol Adv. 2005 Jan;23(1):75-80. doi: 10.1016/j.biotechadv.2004.09.005. Biotechnol Adv. 2005. PMID: 15610968 Review.

9

Net charge affects morphology and visual properties of ovalbumin aggregates.

Weijers M, Broersen K, Barneveld PA, Cohen Stuart MA, Hamer RJ, De Jongh HH, Visschers RW. Weijers M, et al. Among authors: visschers rw. Biomacromolecules. 2008 Nov;9(11):3165-72. doi: 10.1021/bm800751e. Epub 2008 Oct 10. Biomacromolecules. 2008. PMID: 18844431

10

Role of calcium as trigger in thermal beta-lactoglobulin aggregation.

Simons JW, Kosters HA, Visschers RW, de Jongh HH. Simons JW, et al. Among authors: visschers rw. Arch Biochem Biophys. 2002 Oct 15;406(2):143-52. doi: 10.1016/s0003-9861(02)00429-0. Arch Biochem Biophys. 2002. PMID: 12361702

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