Relation between gel stiffness and water holding for coarse and fine-stranded protein gels von Urbonaite, V., van der Kaaij, S., de Jongh, H.H.J., Scholten, E., Ako, K., van der Linden, E., Pouvreau, L.

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Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness von Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.

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The role of the gluten network in the crispness of bread crust von Primo-Martín, C., Pijpekamp, A. van de, Vliet, T. van, Jongh, H.H.J. de, Plijter, J.J., Hamer, R.J.

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Permeability of gels is set by the impulse applied on the gel von Urbonaite, V., de Jongh, H.H.J., van der Linden, E., Pouvreau, L.

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The effect of pH on heat denaturation and gel forming properties of soy proteins von Renkema, Jacoba M.S, Lakemond, Catriona M.M, de Jongh, Harmen H.J, Gruppen, Harry, van Vliet, Ton

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Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough? von Primo Martin, C, Hamer, R.J, Jongh, H.H.J. de

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Origin of Water Loss from Soy Protein Gels von Urbonaite, V, de Jongh, H. H. J, van der Linden, E, Pouvreau, L

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The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm von MUNIALO, Claire Darizu, VAN DER LINDEN, Erik, DE JONGH, Harmen H. J

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Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels von Munialo, Claire D., van der Linden, Erik, Ako, Komla, de Jongh, Harmen H.J.

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Glycoforms of B-Lactoglobulin with improved thermostability and preserved structural packing von Broersen, K, Voragen, A.G.J, Hamer, R.J, Jongh, H.H.J., de

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Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures von Martin, Anneke H., Bakhuizen, Eline, Ersch, Carsten, Urbonaite, Vaida, de Jongh, Harmen H.J., Pouvreau, Laurice

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Disulphide bond formation in food protein aggregation and gelation von Visschers, Ronald W., de Jongh, Harmen H.J.

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Calcium Binding Restores Gel Formation of Succinylated Gelatin and Reduces Brittleness with Preservation of the Elastically Stored Energy von Baigts Allende, Diana, de Jongh, Harmen H. J

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Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels von Munialo, Claire Darizu, van der Linden, Erik, de Jongh, Harmen H.J.

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Protein Aggregates May Differ in Water Entrapment but Are Comparable in Water Confinement von Urbonaite, V, de Jongh, H. H. J, van der Linden, E, Pouvreau, L

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Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks von Baigts Allende, Diana, de Jongh, Harmen H.J.

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Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels von Pouvreau, Laurice, van Wijlen, Emke, Klok, Jan, Urbonaite, Vaida, Munialo, Claire D., de Jongh, Harmen H.J.

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The pH Dependence of the Structural Stability of Patatin von Pots, André M, de Jongh, Harmen H. J, Gruppen, Harry, Hessing, Martin, Voragen, Alphons G. J

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Modulation of the Gelation Efficiency of Fibrillar and Sherical Aggregates by Means of Thiolation von Munialo, C.D, Jongh, H.H.J., de, Broersen, K, Linden, E., van der, Martin, A.H

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The contribution of time-dependent stress relaxation in protein gels to the recoverable energy that is used as a tool to describe food texture von de Jong, Saskia, van Vliet, Ton, de Jongh, Harmen H. J.

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