X-ray and light scattering study of the structure of large protein aggregates at neutral pH von Pouzot, M., Nicolai, T., Visschers, R.W., Weijers, M.

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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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The gap between food gel structure, texture and perception von Renard, Denis, van de Velde, Fred, Visschers, Ronald W.

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Ultrafast dynamics within the B820 subunit from the core (LH-1) antenna complex of Rs. rubrum von Kumble, Ranjit, Palese, S., Visschers, R.W., Leslie Dutton, P., Hochstrasser, Robin M.

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Rheology and structure of milk protein gels von van Vliet, Ton, Lakemond, Catriona M.M., Visschers, Ronald W.

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Spectroscopic properties of the light-harvesting complexes from Rhodospirillum molischianum von Visschers, R.W., Germeroth, L., Michel, H., Monshouwer, R., van Grondelle, R.

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Heat‐induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first‐order kinetics von Weijers, Mireille, Barneveld, Peter A., Cohen Stuart, Martien A., Visschers, Ronald W.

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Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact von Chojnicka, Agnieszka, de Jong, Saskia, de Kruif, Cornelus G, Visschers, Ronald W

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Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate von Alting, Arno C, Hamer, Rob J, de Kruif, Cees G, Visschers, Ronald W

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Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels von Alting, Arno C, Hamer, Rob J, de Kruif, Cornelus G, Paques, M, Visschers, Ronald W

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Structure and rheological properties of acid-induced egg white protein gels von Weijers, Mireille, van de Velde, Fred, Stijnman, Ann, van de Pijpekamp, Anne, Visschers, Ronald W.

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Physical and Chemical Interactions in Cold Gelation of Food Proteins von Alting, Arno C, de Jongh, Harmen H. J, Visschers, Ronald W, Simons, Jan-Willem F. A

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Energy transfer and aggregate size effects in the inhomogeneously broadened core light-harvesting complex of Rhodobacter sphaeroides von van Mourik, F., Visschers, R.W., van Grondelle, R.

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Net Charge Affects Morphology and Visual Properties of Ovalbumin Aggregates von Weijers, Mireille, Broersen, Kerensa, Barneveld, Peter A, Cohen Stuart, Martien A, Hamer, Rob J, De Jongh, Harmen H. J, Visschers, Ronald W

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Role of calcium as trigger in thermal β-lactoglobulin aggregation von Simons, Jan-Willem F.A, Kosters, Hans A, Visschers, Ronald W, de Jongh, Harmen H.J

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Discussion session on food gels von Dejmek, Petr, Visschers, Ronald W.

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Engineering freshness cues in milk von Visschers, R.W., Boussion, E., Boelrijk, A., Hummel, Thomas

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Control of texture of cold-set gels through programmed bacterial acidification von Alting, A.C., van der Meulena, E.T., Hugenholtz, J., Visschers, R.W.

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Structure and rheological properties of acid-induced egg white protein gels von Weijers, M, Velde, F., van de, Stijnman, A, Pijpekamp, A., van de, Visschers, R.W

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Heat-induced formation of ordered structures of ovalbumin at low ionic strength studied by small angle X-ray scattering von Weijers, M, Hoog, E.H.A., de, Cohen Stuart, M.A, Visschers, R.W, Barneveld, P.A

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