Ruud ter Haar

Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of α-Lactalbumin Glycated via the Maillard Reaction

Ruud ter Haar, Henk A. Schols, Harry Gruppen · Journal of Agricultural and Food Chemistry · 2011 · 65 citations

Agriculture, Biochemistry, Food Science +13

Cross-Linking Behavior and Foaming Properties of Bovine α-Lactalbumin after Glycation with Various Saccharides

Ruud ter Haar, Yvonne Westphal, Peter A. Wierenga et al. · Journal of Agricultural and Food Chemistry · 2011 · 39 citations · Full text

Life Sciences, Biochemistry, Food Science +17

TEMPO oxidation of gelatinized potato starch results in acid resistant blocks of glucuronic acid moieties

Ruud ter Haar, Johan W. Timmermans, Ted M. Slaghek et al. · Carbohydrate Polymers · 2010 · 25 citations

Agriculture, Biochemistry, Food Science +14

Synthesis and application of epoxy starch derivatives

Annemarie M.L. Huijbrechts, Ruud ter Haar, Henk A. Schols et al. · Carbohydrate Polymers · 2009 · 23 citations

Natural Sciences, Chemistry, Materials Science +9

Molecular sieves provoke multiple substitutions in the enzymatic synthesis of fructose oligosaccharide–lauryl esters

Ruud ter Haar, Henk A. Schols, L.A.M. van den Broek et al. · Journal of Molecular Catalysis B Enzymatic · 2009 · 21 citations

Pharmacy, Biochemistry, Biocatalysis +11