Search Results - Ganzevles, R.A.

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  1. 1
    On the link between surface rheology and foam disproportionation in mixed hydrophobin HFBII and whey protein systems

    On the link between surface rheology and foam disproportionation in mixed hydrophobin HFBII and whey protein systems by Blijdenstein, T.B.J., Ganzevles, R.A., de Groot, P.W.N., Stoyanov, S.D.

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  2. 2
    Modulating Surface Rheology by Electrostatic Protein/Polysaccharide Interactions

    Modulating Surface Rheology by Electrostatic Protein/Polysaccharide Interactions by Ganzevles, Renate A, Zinoviadou, Kyriaki, van Vliet, Ton, Cohen Stuart, Martien A, de Jongh, Harmen H. J

    Published in Langmuir
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  3. 3
    Use of polysaccharides to control protein adsorption to the air–water interface

    Use of polysaccharides to control protein adsorption to the air–water interface by Ganzevles, Renate A., Cohen Stuart, Martien A., Vliet, Ton van, de Jongh, Harmen H.J.

    Published in Food hydrocolloids
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  4. 4
    Structure of mixed β-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study

    Structure of mixed β-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study by Ganzevles, Renate A., Fokkink, Remco, van Vliet, Ton, Cohen Stuart, Martien A., de Jongh, Harmen H.J.

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  5. 5
    Polysaccharide Charge Density Regulating Protein Adsorption to Air/Water Interfaces by Protein/Polysaccharide Complex Formation

    Polysaccharide Charge Density Regulating Protein Adsorption to Air/Water Interfaces by Protein/Polysaccharide Complex Formation by Ganzevles, Renate A, Kosters, Hans, van Vliet, Ton, Cohen Stuart, Martien A, de Jongh, Harmen H. J

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  6. 6
    Mesoscopic structure and viscoelastic properties of ß-lactoglobulin gels at low pH and low ionic strength

    Mesoscopic structure and viscoelastic properties of ß-lactoglobulin gels at low pH and low ionic strength by Sagis, L.M.C, Veerman, C, Ganzevles, R.A, Ramaekers, M, Bolder, S.G, Linden, E., van der

    Published in Food hydrocolloids
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