Gruppen, Harry

Influence of pH and Ionic Strength on Heat-Induced Formation and Rheological Properties of Soy Protein Gels in Relation to Denaturation and Their Protein Compositions

Renkema, J. M. S., Gruppen, H., & van Vliet, T. (2002) · Journal of Agricultural and Food Chemistry

Proteins in Food SystemsPolysaccharides Composition and Applications

Cited by 262

Genetic Variation in Pea Seed Globulin Composition

Tzitzikas, E. N., Vincken, J.-P., de Groot, J., Gruppen, H., & Visser, R. G. F. (2006) · Journal of Agricultural and Food Chemistry

Genetic and Environmental Crop StudiesFood Nutrient Composition and Product Development

Cited by 242

Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

Weel, K. G. C., Boelrijk, A. E. M., Alting, A. C., van Mil, P. J. J. M., Burger, J. J., Gruppen, H., Voragen, A. G. J., & Smit, G. (2002) · Journal of Agricultural and Food Chemistry

Sensory Analysis and Statistical MethodsProteins in Food Systems

Cited by 216

Characterization of Pea Vicilin. 1. Denoting Convicilin as the α-Subunit of the Pisum Vicilin Family

O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H., & van Boekel, M. A. J. S. (2004) · Journal of Agricultural and Food Chemistry

Proteins in Food SystemsFood Nutrient Composition and Product Development

Cited by 138

Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish ( Clarias gariepinus )

Agboola, J. O., Teuling, E., Wierenga, P. A., Gruppen, H., & Schrama, J. W. (2019) · Aquaculture Nutrition

Aquaculture Nutrition and GrowthAlgal biology and biofuel production

Cited by 52