H. Jongh

发表

Jaw muscle EMG-activity and static loading of the mandible.

J. J. Bosch, G. Prum, H. Jongh, 1978 .

Sensory perception and lubrication properties of milk: Influence of fat content

C. G. D. Kruif, H. Jongh, A. Chojnicka-Paszun, 2012 .

Structure and dynamics of egg white ovalbumin adsorbed at the air/water interface

M. Meinders, A. Visser, E. Kudryashova, 2003, European Biophysics Journal.

Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks

H. Jongh, D. B. Allende, 2015 .

Use of polysaccharides to control protein adsorption to the air-water interface

R. A. Ganzevles, T. Vliet, H. Jongh, 2006 .

Relating water holding of ovalbumin gels to aggregate structure

L. Pouvreau, H. Jongh, W. Bouwman, 2016 .

Chapter III Globular proteins

H. Jongh, 2003 .

The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives

P. Walstra, M. Boekel, H. Gruppen, 2002 .

IRRAS, a new tool in food science

M. Meinders, H. Jongh, Marcel B.J. Meinders, 2000 .

Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface

M. Meinders, M. Egmond, H. Jongh, 2003 .

Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation.

T. Vliet, H. Gruppen, C. Lakemond, 2003 .

Application Potential of Food Protein Modification

Harmen H.J. de Jongh, Kerensa Broersen, H. Jongh, 2012 .

Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions

H. Jongh, A. Chojnicka-Paszun, 2014 .

Functional Morphology of the Jaw Apparatus of Larval and Metamorphosing Rana Temporaria L

H. Jongh, 1967 .

Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins

R. W. Visschers, E. Dickinson, C. Kruif, 2003 .

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

E. Linden, L. Pouvreau, E. Scholten, 2016 .

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness.

E. Linden, L. Pouvreau, H. Jongh, 2015 .

The pH dependence of the structural stability of patatin.

H. Gruppen, A. Voragen, H. Jongh, 1998 .

5 Application Potential of Food Protein Modification

H. Jongh, K. Broersen, 2018 .

Role of calcium as trigger in thermal β-lactoglobulin aggregation

R. W. Visschers, H. Jongh, J. Simons, 2002 .

Characterizing Length Scales that Determine the Mechanical Behavior of gels from Crosslinked Casein Micelles

M. Bennink, E. Silletti, H. Jongh, 2015, Food Biophysics.

Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

H. Jongh, V. Urbonaite, Anneke H. Martin, 2016 .

Permeability of gels is set by the impulse applied on the gel

E. Linden, L. Pouvreau, H. Jongh, 2015 .

The conformational changes of apocytochrome c upon binding to phospholipid vesicles and micelles of phospholipid based detergents: a circular dichroism study

B. Kruijff, H. Jongh, 1990 .

Activity of the body wall musculature of the African Clawed Toad, Xenopus laevis (Daudin), during diving and respiration

H. Jongh, 1972 .

Calcium Binding Restores Gel Formation of Succinylated Gelatin and Reduces Brittleness with Preservation of the Elastically Stored Energy

H. Jongh, D. B. Allende, 2015 .

2 – Proteins in food microstructure formation

D. Mcclements, H. Jongh, 2007 .

The spectrum of splenogonadal fusion

A. Gouw, H. Jongh, M. Bink-Boelkens, 1985, European Journal of Pediatrics.

Lipid involvement in protein translocation

J. Killian, E. Breukink, R. Demel, 1992 .

Surface Layer Properties of Dough Liquor Components: Are They Key Parameters in Gas Retention in Bread Dough?

R. Hamer, H. Jongh, C. Primo-Martín, 2006 .

Heat inactivation of bovine plasmin

M. Boekel, H. Jongh, A. Metwalli, 1998 .

Three-dimensional reconstruction of the hip muscles on the basis of magnetic resonance images

S. M. Jaegers, R. Dantuma, H. Jongh, 2005, Surgical and Radiologic Anatomy.

The role of the gluten network in the crispness of bread crust

R. Hamer, T. Vliet, A. V. D. Pijpekamp, 2006 .

Sensorial analysis of polysaccharide-gelled protein particle dispersions in relation to lubrication and viscosity properties

H. Jongh, A. Chojnicka-Paszun, S. Doussinault, 2014 .

The presence of heat-stable conformers of ovalbumin affects properties of thermally formed aggregates.

J. D. Groot, H. Jongh, 2003 .

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

H. As, E. Linden, C. Munialo, 2016 .

The helix nucleation site and propensity of the synthetic mitochondrial presequence of ornithine carbamoyltransferase.

H. Jongh, 2000 .

Modification of β-lactoglobulin by oligofructose: Impact on protein adsorption at the air-water interface

H. Jongh, D. Trofimova, 2004 .

Relevant time and length scales for mechanical behavior of protein-based systems.

E. Linden, H. Jongh, C. Ersch, 2011 .

Origin of water loss from soy protein gels.

H. D. de Jongh, E. Linden, L. Pouvreau, 2014, Journal of agricultural and food chemistry.

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

E. Linden, C. Munialo, H. Jongh, 2015 .

Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels

E. Linden, C. Munialo, H. Jongh, 2016 .

The contribution of time-dependent stress relaxation in protein gels to the recoverable energy that is used as a tool to describe food texture

S. Jong, T. Vliet, H. Jongh, 2015 .

Muscle force prediction during human gait

Hubertus F.J.M. Koopman, H. J. Grootenboer, J.G.M. Thunnissen, 1992 .

Circular Dichroism of Proteins in Solution and at Interfaces

A. Visser, H. D. de Jongh, H. Jongh, 2000 .

On the galactosyl distribution of commercial galactomannans.

H. D. de Jongh, H. Jongh, H. Schols, 2000, Carbohydrate research.