N. Creusot

发表

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.

M. Laus, H. Gruppen, P. Wierenga, 2011, Journal of the science of food and agriculture.

Cross-linking of β-casein by Trichoderma reesei tyrosinase and Streptoverticillium mobaraense transglutaminase followed by SEC-MALLS.

J. Buchert, H. Gruppen, M. Mattinen, 2009 .

Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates

C. G. D. Kruif, H. Gruppen, A. Voragen, 2006 .

Dilational Rheology of Mixed β-Casein/Tween 20 and β-Casein (f114-169)/Tween 20 Films at Oil-Water Interface

J. Girardet, J. Gaillard, S. Campagna, 2001 .

Hydrolysis of whey protein isolate with Bacillus licheniformis protease: fractionation and identification of aggregating peptides.

H. Gruppen, N. Creusot, 2007, Journal of agricultural and food chemistry.

Enzyme-induced aggregation of whey proteins with Bacillus licheniformis protease

N. Creusot, 2006 .

Enzyme-induced aggregation and gelation of proteins.

H. Gruppen, N. Creusot, 2007, Biotechnology advances.

Protein-peptide interactions in mixtures of whey peptides and whey proteins.

H. Gruppen, N. Creusot, 2007, Journal of agricultural and food chemistry.

Hydrolysis of whey protein isolate with Bacillus licheniformis protease: aggregating capacities of peptide fractions.

H. Gruppen, N. Creusot, 2008, Journal of agricultural and food chemistry.

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.

H. Gruppen, P. Wierenga, M. L. Giuseppin, 2011, Journal of the science of food and agriculture.