Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology von Verheul, M., Roefs, S.P.F.M.

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Kinetics of Heat-Induced Aggregation of β-Lactoglobulin von Verheul, Marleen, Roefs, Sebastianus P. F. M, de Kruif, Kees G

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model for the denaturation and aggregation of beta-lactoglobulin von Roefs, S.P.F.M, Kruif, K.G. de

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Structure of Particulate Whey Protein Gels:  Effect of NaCl Concentration, pH, Heating Temperature, and Protein Composition von Verheul, Marleen, Roefs, Sebastianus P. F. M

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Pulse NMR of Casein Dispersions von ROEFS, S.P.F.M., AS, H. VAN, VLIET, T. VAN

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Structure of acid casein gels 2. Dynamic measurements and type of interaction forces von Roefs, S.P.F.M., Van Vliet, T.

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Structure of acid casein gels 1. Formation and model of gel network von Roefs, S.P.F.M., De Groot-Mostert, A.E.A., Van Vliet, T.

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Adsorption Theory for Polydisperse Polymers von Roefs, S. P. F. M, Scheutjens, J. M. H. M, Leermakers, F. A. M

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Comparison of the Effect of Heating on the Thermal Denaturation of Nine Different β-Lactoglobulin Preparations of Genetic Variants A, B or A/B, as Measured by Microcalorimetry von Holt, C., Waninge, R., Sellers, P., Paulsson, M., Bauer, R., Øgendal, L., Roefs, S.P.F.M., van Mill, P., de Kruif, C.G., Léonil, J., Fauquant, J., Maubois, J.L.

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Aggregation and gelation of whey proteins: specific effect of divalent cations? von Roefs, S.P.F.M, Peppelman, H.A

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Rheological properties of skim milk gels at various temperatures ; interrelation between the dynamic moduli and the relaxation modulus von ZOON, P, ROEFS, S. P. F. M, DE CINDIO, B, VAN VLIET, T

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Rheological properties of skimmilk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus von Zoon, P, Roefs, S.P.F.M, Cindio, B., de, Vliet, T., van

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Structure of acid casein gels. 2. Dynamic measurement and type of interaction forces von Roefs, S.P.F.M, Vliet, T., van

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