E-LIB Suche - Ergebnisse für: Alting, A.C.

1

Fused deposition modelling of sodium caseinate dispersions:

Schutyser, M.A.I. ; Houlder, S. ; de Wit, M...
Journal of Food Engineering. 220 (2018) - p. 49-55 , 2018

Link: https://doi.org/10.1016/..

2

Proteins as clean label ingredients in foods and beverages:

, In: Natural Food Additives, Ingredients and Flavourings,

Alting, A.C. ; van de Velde, F. - p. 197-211 , 2012

Link: https://doi.org/10.1533/..

3

Potato proteins:

, In: Handbook of Food Proteins,

Alting, A.C. ; Pouvreau, L. ; Giuseppin, M.L.F.. - p. 316-334 , 2011

Link: https://doi.org/10.1533/..

4

Control of texture of cold-set gels through programmed bact..:

Alting, A.C. ; van der Meulena, E.T. ; Hugenholtz, J..
International Dairy Journal. 14 (2004) 4 - p. 323-329 , 2004

Link: https://doi.org/10.1016/..

5

Cow's milk proteins and insulin-dependent diabetes mellitus..:

Alting, A. C. ; Meijer, R. J. G. M. ; van Beresteijn, E. C. H.
Nahrung/Food. 43 (1999) 3 - p. 209-210 , 1999

Link: https://doi.org/10.1002/..

6

The occurrence of two intracellular oligoendopeptidases in ..:

Baankreis, R. ; van Schalkwijk, S. ; Alting, A. C..
Applied Microbiology and Biotechnology. 44 (1995) 3-4 - p. 386-392 , 1995

Link: https://doi.org/10.1007/..

7

Impact of conjugation with maltodextrin on rheological prop..:

Zhang, Lu ; Versteege, Sabine ; Alting, Arno C..
International Dairy Journal. 105 (2020) - p. 104660 , 2020

Link: https://doi.org/10.1016/..

8

Effect of crosslink density on the water-binding capacity o..:

Peters, Jorien P.C.M. ; Luyten, Hannemieke ; Alting, Arno C...
Food Hydrocolloids. 44 (2015) - p. 277-284 , 2015

Link: https://doi.org/10.1016/..

9

Glutamic acid production from wheat by-products using enzym..:

Sari, Yessie W. ; Alting, Arno C. ; Floris, René..
Biomass and Bioenergy. 67 (2014) - p. 451-459 , 2014

Link: https://doi.org/10.1016/..

10

Improved creaminess in stirred yoghurt through amylomaltase..:

Kanning, Marja W. ; van de Velde, Fred ; Alting, Arno C....
International Dairy Journal. 27 (2012) 1-2 - p. 86-91 , 2012

Link: https://doi.org/10.1016/..

11

Contributor contact details:

, In: Handbook of Food Proteins,

Phillips, Glyn O. ; Williams, Pete A. ; O'Kennedy, Brendan T.... - p. xi-xiv , 2011

Link: https://doi.org/10.1016/..

12

Improved creaminess of low-fat yoghurt: The impact of amylo..:

Alting, Arno C. ; Fred van de Velde ; Kanning, Marja W....
Food Hydrocolloids. 23 (2009) 3 - p. 980-987 , 2009

Link: https://doi.org/10.1016/..

13

Dynamic rearrangement of disulfide bridges influences solub..:

Floris, René ; Bodnár, Igor ; Weinbreck, Fanny.
International Dairy Journal. 18 (2008) 5 - p. 566-573 , 2008

Link: https://doi.org/10.1016/..

14

Comparison of the aggregation behavior of soy and bovine wh..:

Kuipers, Bas J.H. ; Alting, Arno C. ; Gruppen, Harry
Biotechnology Advances. 25 (2007) 6 - p. 606-610 , 2007

Link: https://doi.org/10.1016/..

15

Opposite Contributions of Glycinin- and β-Conglycinin-Deriv..:

Kuipers, Bas J. H. ; van Koningsveld, Gerrit A. ; Alting, Arno C....
Food Biophysics. 1 (2006) 4 - p. 178-188 , 2006

Link: https://doi.org/10.1007/..