Complexation of Whey Proteins with Carrageenan von Weinbreck, Fanny, Nieuwenhuijse, Hans, Robijn, Gerard W, de Kruif, Cornelis G

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Complex Formation of Whey Proteins:  Exocellular Polysaccharide EPS B40 von Weinbreck, Fanny, Nieuwenhuijse, Hans, Robijn, Gerard W, de Kruif, Cornelis G

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Rheological properties of whey protein/gum arabic coacervates von Weinbreck, Fanny, Wientjes, Roland H. W., Nieuwenhuijse, Hans, Robijn, Gerard W., de Kruif, Cornelus G.

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Determination of the structure of the exopolysaccharide produced by Lactobacillus sake 0–1 von Robijn, Gerard W., van den Berg, Dick J.C., Haas, Han, Kamerling, Johannis P., Vliegenthart, Johannes F.G.

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The structure of the exopolysaccharide produced by Lactobacillus helveticus 766 von Robijn, Gerard W., Thomas, Jerry R., Haas, Han, van den Berg, Dick J.C., Kamerling, Johannis P., Vliegenthart, Johannes F.G.

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Production of a novel extracellular polysaccharide by Lactobacillus sake 0-1 and characterization of the polysaccharide von VAN DEN BERG, D. J. C, ROBIJN, G. W, JANSSEN, A. C, GIUSEPPIN, M. L. F, VREEKER, R, KAMERLING, J. P, VLIEGENTHART, J. F. G, LEDEBOER, A. M, VERRIPS, C. T

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Structural characterization of the exopolysaccharide produced by Lactobacillus acidophilus LMG9433 von Robijn, G.W, Gallego, R.G, Berg, D.J.C. van den, Haas, H, Kamerling, J.P, Vliegenthart, J.F.G

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Structural studies of the exopolysaccharide produced by Lactobacillus paracasei 34-1 von Robijn, G.W, Wienk, H.L.J, Berg, D.J.C. van den, Haas, H, Kamerling, J.P, Vliegenthart, J.F.G

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Structural characterization of the exopolysaccharide produced by Lactobacillus acidophilus LMG9433 von Robijn, Gerard W., Gutiérrez Gallego, Ricardo, van den Berg, Dick J.C., Haas, Han, Kamerling, Johannis P., Vliegenthart, Johannes F.G.

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Structural studies of the exopolysaccharide produced by Lactobacillus paracasei 34-1 von Robijn, Gerard W., Wienk, Hans L.J., van den Berg, Dick J.C., Haas, Han, Kamerling, Johannis P., Vliegenthart, Johannes F.G.

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Predicting helical structures of the exopolysaccharide produced by Lactobacillus sake 0- 1 von Robijn, G W, Imberty, A, van den Berg, D J, Ledeboer, A M, Kamerling, J P, Vliegenthart, J F, Pérez, S

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Ost med lavt fedtsyreindhold og metode til at lave samme von HEUVELMAN, LAMBERTUS, KOMAN-BOTERBLOM, HENDRIKA, ROBIJN, GERARD, WILLEM

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von HEUVELMAN, LAMBERTUS, KOMAN-BOTERBLOM, HENDRIKA, ROBIJN, GERARD, WILLEM

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von HEUVELMAN, LAMBERTUS, KOMAN-BOTERBLOM, HENDRIKA, ROBIJN, GERARD, WILLEM

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Predicting helical structures of the exopolysaccharide produced by Lactobacillus sake 0–1 von Robijn, Gerard W., Imberty, Anne, van den Berg, Dick J.C., Ledeboer, Aat M., Kamerling, Johannis P., Vliegenthart, Johannes F.G., Pérez, Serge

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von HEUVELMAN, LAMBERTUS, KOMAN-BOTERBLOM, HENDRIKA, ROBIJN, GERARD, WILLEM

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von HEUVELMAN, LAMBERTUS, ROBIJN, GERARD WILLEM, KOMAN-BOTERBLOM, HENDRIKA

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Queso bajo en ácidos grasos saturados y método para su elaboración von HEUVELMAN, LAMBERTUS, ROBIJN, GERARD, KOMAN-BOTERBLOM, HENDRIKA

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von KOMAN-BOTERBLOM Hendrika, ROBIJN Gerard, Willem, HEUVELMAN Lambertus

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CHEESE LOW IN SATURATED FATTY ACIDS AND METHOD OF MAKING SAME von HEUVELMAN LAMBERTUS, KOMAN-BOTERBLOM HENDRIKA, ROBIJN GERARD, WILLEM

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