| Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability AH Martin, K Grolle, MA Bos, MAC Stuart, T van Vliet Journal of Colloid and Interface Science 254 (1), 175-183, 2002 | 324 | 2002 |
| Reprint of" Food-grade electrospinning of proteins" M Nieuwland, P Geerdink, P Brier, P Van Den Eijnden, JTMM Henket, ... Innovative food science & emerging technologies 24, 138-144, 2014 | 222 | 2014 |
| Fibril formation from pea protein and subsequent gel formation CD Munialo, AH Martin, E Van Der Linden, HHJ De Jongh Journal of Agricultural and Food Chemistry 62 (11), 2418-2427, 2014 | 166 | 2014 |
| Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules AH Martin, MAC Stuart, MA Bos, T van Vliet Langmuir 21 (9), 4083-4089, 2005 | 151* | 2005 |
| Conformational aspects of proteins at the air/water interface studied by infrared reflection-absorption spectroscopy AH Martin, MBJ Meinders, MA Bos, MAC Stuart, T van Vliet Langmuir 19 (7), 2922-2928, 2003 | 107 | 2003 |
| Gelation and interfacial behaviour of vegetable proteins T van Vliet, AH Martin, MA Bos Current opinion in colloid & interface science 7 (5-6), 462-468, 2002 | 101 | 2002 |
| Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM) AH Martin, HD Goff, A Smith, DG Dalgleish Food Hydrocolloids 20 (6), 817-824, 2006 | 96 | 2006 |
| Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface AH Martin, MA Bos, T Van Vliet Food Hydrocolloids 16 (1), 63-71, 2002 | 92 | 2002 |
| Characterization of heat-set gels from RuBisCO in comparison to those from other proteins AH Martin, M Nieuwland, GAH de Jong Journal of agricultural and food chemistry 62 (44), 10783-10791, 2014 | 83 | 2014 |
| Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding J Jose, L Pouvreau, AH Martin Food Hydrocolloids 60, 216-224, 2016 | 81 | 2016 |
| Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates AH Martin, O Castellani, GAH de Jong, L Bovetto, C Schmitt Journal of the Science of Food and Agriculture 99 (4), 1568-1576, 2019 | 77 | 2019 |
| Stress− strain curves of adsorbed protein layers at the air/water interface measured with surface shear rheology A Martin, M Bos, M Cohen Stuart, T Van Vliet Langmuir 18 (4), 1238-1243, 2002 | 73 | 2002 |
| Relating water holding of ovalbumin gels to aggregate structure M Nieuwland, WG Bouwman, L Pouvreau, AH Martin, HHJ de Jongh Food Hydrocolloids 52, 87-94, 2016 | 54 | 2016 |
| Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles AH Martin, GAH De Jong Dairy science & technology 92, 133-149, 2012 | 45 | 2012 |
| Microstructure and rheology of globular protein gels in the presence of gelatin C Ersch, MBJ Meinders, WG Bouwman, M Nieuwland, E van der Linden, ... Food Hydrocolloids 55, 34-46, 2016 | 43 | 2016 |
| Modulating fracture properties of mixed protein systems C Ersch, I ter Laak, E van der Linden, P Venema, A Martin Food Hydrocolloids 44, 59-65, 2015 | 36 | 2015 |
| Interactions in protein mixtures. Part II: A virial approach to predict phase behavior C Ersch, E van der Linden, A Martin, P Venema Food Hydrocolloids 52, 991-1002, 2016 | 26 | 2016 |
| Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures AH Martin, E Bakhuizen, C Ersch, V Urbonaite, HHJ de Jongh, ... Food Hydrocolloids 56, 236-244, 2016 | 25 | 2016 |
| Interactions in protein mixtures. Part I: Second virial coefficients from osmometry C Ersch, LLC Meijvogel, E van der Linden, A Martin, P Venema Food Hydrocolloids 52, 982-990, 2016 | 23 | 2016 |
| Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles AH Martin, GAH de Jong European Food Research and Technology, 1-9, 2012 | 22 | 2012 |
ton van vliet在 kpnplanet.nl 的电子邮件经过验证
ton van vliet在 kpnplanet.nl 的电子邮件经过验证
Laurice PouvreauScientist Protein technology, WUR, Wageningen, The Netherlands在 wur.nl 的电子邮件经过验证