Authors:
HOLT C
WANINGE R
SELLERS P
PAULSSON M
BAUER R
OGENDAL L
ROEFS SPFM
VANMILL P
DEKRUIF CG
LEONIL J
FAUQUANT J
MAUBOIS JL
Citation: C. Holt et al., COMPARISON OF THE EFFECT OF HEATING ON THE THERMAL-DENATURATION OF 9 DIFFERENT BETA-LACTOGLOBULIN PREPARATIONS OF GENETIC-VARIANT-A, GENETIC-VARIANT-B OR GENETIC-VARIANT-A B, AS MEASURED BY MICROCALORIMETRY/, International dairy journal, 8(2), 1998, pp. 99-104
Citation: M. Verheul et Spfm. Roefs, STRUCTURE OF WHEY-PROTEIN GELS, STUDIED BY PERMEABILITY, SCANNING ELECTRON-MICROSCOPY AND RHEOLOGY, Food hydrocolloids, 12(1), 1998, pp. 17-24
Citation: M. Verheul et al., KINETICS OF HEAT-INDUCED AGGREGATION OF BETA-LACTOGLOBULIN, Journal of agricultural and food chemistry, 46(3), 1998, pp. 896-903
Citation: Cg. Dekruif et Spfm. Roefs, SKIM MILK ACIDIFICATION AT LOW-TEMPERATURES - A MODEL FOR THE STABILITY OF CASEIN MICELLES, Netherlands milk and dairy journal, 50(2), 1996, pp. 113-120
Authors:
HOFFMANN MAM
ROEFS SPFM
VERHEUL M
VANMIL PJJM
DEKRUIF KG
Citation: Mam. Hoffmann et al., AGGREGATION OF BETA-LACTOGLOBULIN STUDIED BY IN-SITU LIGHT-SCATTERING, Journal of Dairy Research, 63(3), 1996, pp. 423-440
Authors:
DESMEDT SC
LAUWERS A
DEMEESTER J
VANSTEENBERGEN MJ
HENNINK WE
ROEFS SPFM
Citation: Sc. Desmedt et al., CHARACTERIZATION OF THE NETWORK STRUCTURE OF DEXTRAN GLYCIDYL METHACRYLATE HYDROGELS BY STUDYING THE RHEOLOGICAL AND SWELLING BEHAVIOR, Macromolecules, 28(14), 1995, pp. 5082-5088
Citation: Spfm. Roefs et al., PROPERTIES OF DISPERSIONS OF SOYA AND WHEY PROTEINS - A TECHNOLOGICALAPPROACH, Netherlands milk and dairy journal, 48(1), 1994, pp. 41-55
Citation: Spfm. Roefs et Kg. Dekruif, A MODEL FOR THE DENATURATION AND AGGREGATION OF BETA-LACTOGLOBULIN, European journal of biochemistry, 226(3), 1994, pp. 883-889