Marja W. Kanning

Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks

Patricia Ruas‐Madiedo, Remco Tuinier, Marja W. Kanning et al. · International Dairy Journal · 2002 · 150 citations

Agriculture, Food Science, Microbiology +14

Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

Arno C. Alting, Fred van de Velde, Marja W. Kanning et al. · Food Hydrocolloids · 2008 · 86 citations

Agriculture, Food Science, Nutritional Sciences +16

Increased Exopolysaccharide Production in <i>Lactococcus lactis</i> due to Increased Levels of Expression of the NIZO B40 <i>eps</i> Gene Cluster

Ingeborg C. Boels, Richard van Kranenburg, Marja W. Kanning et al. · Applied and Environmental Microbiology · 2003 · 59 citations · Full text

Agriculture, Food Science, Microbiology +11

Failure of sucrose replacement with the non-nutritive sweetener erythritol to alter GLP-1 or PYY release or test meal size in lean or obese people

Joost Overduin, Tinh‐Hai Collet, Nenad Medić et al. · Appetite · 2016 · 39 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +16

Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Marja W. Kanning, Fred van de Velde, Arno C. Alting et al. · International Dairy Journal · 2012 · 10 citations

Agriculture, Biochemistry, Food Science +14