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The conformational changes of apocytochrome c upon binding to phospholipid vesicles and micelles of phospholipid based detergents : a circular dichroism studyDE JONGH, H. H. J; DE KRUIJFF, B.Biochimica et biophysica acta. 1990, Vol 1029, Num 1, pp 105-112, issn 0006-3002, 8 p.Article

Sensorial analysis of polysaccharide-gelled protein particle dispersions in relation to lubrication and viscosity propertiesCHOJNICKA-PASZUN, A; DOUSSINAULT, S; DE JONGH, H. H. J et al.Food research international. 2014, Vol 56, pp 199-210, issn 0963-9969, 12 p.Article

Tribological Properties of Neutral Polysaccharide Solutions under Simulated Oral ConditionsZINOVIADOU, K. G; JANSSEN, A. M; DE JONGH, H. H. J et al.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, E88-E94Article

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

Heat inactivation of bovine plasminMETWALLI, A. A. M; DE JONGH, H. H. J; VAN BOEKEL, M. A. J. S et al.International dairy journal. 1998, Vol 8, Num 1, pp 47-56, issn 0958-6946Article

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

The role of the gluten network in the crispness of bread crustPRIMO-MARTIN, C; VAN DE PIJPEKAMP, A; VAN VLIET, T et al.Journal of cereal science (Print). 2006, Vol 43, Num 3, pp 342-352, issn 0733-5210, 11 p.Article

Soy glycinin : Influence of pH and ionic strength on solubility and molecular structure at ambient temperaturesLAKEMOND, 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 1985-1990, issn 0021-8561Article

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