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

1

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/..

2

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/..

3

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/..

4

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/..

5

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/..

6

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/..

7

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/..

8

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/..

9

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/..

10

Enzymatic Hydrolysis as a Means of Expanding the Cold Gelat..:

Kuipers, Bas J. H. ; van Koningsveld, Gerrit A. ; Alting, Arno C....
Journal of Agricultural and Food Chemistry. 53 (2005) 4 - p. 1031-1038 , 2005

Link: https://doi.org/10.1021/..

11

Effect of exopolysaccharides and proteolytic activity of La..:

Ruas-Madiedo, Patricia ; Alting, Arno C. ; Zoon, Pieternella
International Dairy Journal. 15 (2005) 2 - p. 155-164 , 2005

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

12

Acid-Induced Cold Gelation of Globular Proteins: Effects o..:

Alting, Arno C. ; Weijers, Mireille ; de Hoog, Els H. A....
Journal of Agricultural and Food Chemistry. 52 (2004) 3 - p. 623-631 , 2004

Link: https://doi.org/10.1021/..

13

Quantification of heat-induced casein–whey protein interact..:

Vasbinder, Astrid J ; Alting, Arno C ; de Kruif, Kees G
Colloids and Surfaces B: Biointerfaces. 31 (2003) 1-4 - p. 115-123 , 2003

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

14

Texture of acid milk gels: formation of disulfide cross-lin..:

Vasbinder, Astrid J ; Alting, Arno C ; Visschers, Ronald W.
International Dairy Journal. 13 (2003) 1 - p. 29-38 , 2003

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

15

Number of thiol groups rather than the size of the aggregat..:

Alting, Arno C ; Hamer, Rob J ; de Kruif, Cornelus G..
Food Hydrocolloids. 17 (2003) 4 - p. 469-479 , 2003

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