Replace oil and fat with potato-based ingredient = Le remplacement des huiles et des corps gras par un ingrédient à base de pomme de terreKAPER, F. S; GRUPPEN, H.Food technology (Chicago). 1987, Vol 41, Num 3, pp 112-113, issn 0015-6639Article

New views on foams from protein solutionsWIERENGA, P. A; GRUPPEN, H.Current opinion in colloid & interface science. 2010, Vol 15, Num 5, pp 365-373, issn 1359-0294, 9 p.Article

Characterization and mode of action of two acetyl xylan esterases from Chrysosporium lucknowense C1 active towards acetylated xylansPOUVREAU, L; JONATHAN, M. C; KABEL, M. A et al.Enzyme and microbial technology. 2011, Vol 49, Num 3, pp 312-320, issn 0141-0229, 9 p.Article

Mode of action of Chrysosporium lucknowense C1 α-L-arabinohydrolasesKÜHNEL, S; WESTPHAL, Y; HINZ, S. W. A et al.Bioresource technology. 2011, Vol 102, Num 2, pp 1636-1643, issn 0960-8524, 8 p.Article

Introducing porous graphitized carbon liquid chromatography with evaporative light scattering and mass spectrometry detection into cell wall oligosaccharide analysisWESTPHAL, Y; SCHOLS, H. A; VORAGEN, A. G. J et al.Journal of chromatography. 2010, Vol 1217, Num 5, pp 689-695, issn 0021-9673, 7 p.Article

Effect of water unextractable solids on gluten formation and properties: Mechanistic considerationsWANG, M; HAMER, R. J; VAN VLIE, T et al.Journal of cereal science (Print). 2003, Vol 37, Num 1, pp 55-64, issn 0733-5210, 10 p.Article

Bacterial conversion of secoisolariciresinol and anhydrosecoisolariciresinolSTRUIJS, K; VINCKEN, J.-P; GRUPPEN, H et al.Journal of applied microbiology (Print). 2009, Vol 107, Num 1, pp 308-317, issn 1364-5072, 10 p.Article

SELDI-TOF-MS as a rapid tool to study food related protein—peptide interactionsKOSTERS, H. A; WIERENGA, Pa; GRUPPEN, H et al.Food hydrocolloids. 2010, Vol 24, Num 6-7, pp 667-673, issn 0268-005X, 7 p.Article

Stability of pea DDMP saponin and the mechanism of its decompositionHENG, L; VINCKEN, J.-P; HOPPE, K et al.Food chemistry. 2006, Vol 99, Num 2, pp 326-334, issn 0308-8146, 9 p.Article

Heat denaturation of soy glycinin : Influence of pH and ionic strength on molecular structureLAKEMOND, C. M. M; DE JONGH, H. H. J; HESSING, M et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 6, pp 1991-1995, issn 0021-8561Article

Degradation of rye arabinoxylans in the large intestine of pigsGLITSØ, L; GRUPPEN, H; SCHOLS, H. A et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 7, pp 961-969, issn 0022-5142Article

Heat-induced aggregation and covalent linkages in β-casein model systemsPELLEGRINO, L; VAN BOEKEL, M. A. J. S; GRUPPEN, H et al.International dairy journal. 1999, Vol 9, Num 3-6, pp 255-260, issn 0958-6946Conference Paper

The pH dependence of the structural stability of patatinPOTS, A. M; DE JONGH, H. H. J; GRUPPEN, H et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 7, pp 2546-2553, issn 0021-8561Article

Protein hydrolysis during soybean tempe fermentation with Rhizopus oliposporusDE REU, J. C; TEN WOLDE, R. M; DE GROOT, J et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2235-2239, issn 0021-8561Article

The effect of shear forces and addition of a mixture of a protease and a hemicellulase on chemical, physical and physiological parameters during extrusion of soybean mealMARSMAN, G. J. P; GRUPPEN, H; VAN DER POEL, A. F. B et al.Animal feed science and technology. 1995, Vol 56, Num 1-2, pp 21-35, issn 0377-8401Article

Enzymatic degradation of water-unextractable cell wall material and arabinoxylans from wheat flourGRUPPEN, H; KORMELINK, F. J. M; VORAGEN, A. G. J et al.Journal of cereal science (Print). 1993, Vol 18, Num 2, pp 129-143, issn 0733-5210Article

Two-step enzymatic fingerprinting of sugar beet pectinREMOROZA, C; BROXTERMAN, S; GRUPPEN, H et al.Carbohydrate polymers. 2014, Vol 108, pp 338-347, issn 0144-8617, 10 p.Article

Screening for distinct xylan degrading enzymes in complex shake flask fermentation supernatantsVAN GOOL, M. P; VANCSO, I; SCHOLS, H. A et al.Bioresource technology. 2011, Vol 102, Num 10, pp 6039-6047, issn 0960-8524, 9 p.Article

Protein-flavour interactions in relation to development of novel protein foodsHENG, Lynn; VAN KONINGSVELD, G. A; GRUPPEN, H et al.Trends in food science & technology (Regular ed.). 2004, Vol 15, Num 3-4, pp 217-224, issn 0924-2244, 8 p.Conference Paper

The effect of pH on heat denaturation and gel forming properties of soy proteinsRENKEMA, J. M. S; LAKEMOND, C. M. M; DE JONGH, H. H. J et al.Journal of biotechnology. 2000, Vol 79, Num 3, pp 223-230, issn 0168-1656Conference Paper

Kinetic modeling of the thermal aggregation of patatinPOTS, A. M; GRUPPEN, H; DE JONGH, H. H. J et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 11, pp 4593-4599, issn 0021-8561Article

Rye water-soluble arabinoxylans also vary in their 2-monosubstituted xylose contentVINKX, C. J. A; DELCOUR, J. A; VERBRUGGEN, M. A et al.Cereal chemistry. 1995, Vol 72, Num 2, pp 227-228, issn 0009-0352Article

Physicochemical and functional properties of rye nonstarch polysaccharides. VI: Variability in the structure of water-unextractable arabinoxylansVINKX, C. J. A; STEVENS, I; GRUPPEN, H et al.Cereal chemistry. 1995, Vol 72, Num 4, pp 411-418, issn 0009-0352Article

Characterisation by ¹H NMR spectroscopy of enzymically derived oligosaccharides from alkali-extractable wheat-flour arabinoxylanGRUPPEN, H; HOFFMANN, R. A; KORMELINK, F. J. M et al.Carbohydrate research. 1992, Vol 233, pp 45-64, issn 0008-6215Article

A Bacillus licheniformis pectin acetylesterase is specific for homogalacturonans acetylated at O-3REMOROZA, C; WAGENKNECHT, M; GU, F et al.Carbohydrate polymers. 2014, Vol 107, pp 85-93, issn 0144-8617, 9 p.Article