Arno C. Alting

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Arno C. Alting, R.J. Hamer, Cees G. de Kruif et al. · Journal of Agricultural and Food Chemistry · 2000 · 241 citations

Agriculture, Biochemistry, Food Science +17

Flavor Release and Perception of Flavored Whey Protein Gels:  Perception Is Determined by Texture Rather than by Release

Koen G. C. Weel, Alexandra E. M. Boelrijk, Arno C. Alting et al. · Journal of Agricultural and Food Chemistry · 2002 · 214 citations

Agriculture, Dairy Science, Food Science +17

Hydration of casein micelles and caseinates: Implications for casein micelle structure

Thom Huppertz, Inge Gazi, H. Luyten et al. · International Dairy Journal · 2017 · 198 citations

Natural Sciences, Biochemistry, Biophysics +14

Physical and Chemical Interactions in Cold Gelation of Food Proteins

Arno C. Alting, Harmen H. J. de Jongh, Ronald W. Visschers et al. · Journal of Agricultural and Food Chemistry · 2002 · 160 citations

Agriculture, Biochemistry, Food Science +17

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C. Alting, R.J. Hamer, Cornelus G. de Kruif et al. · Food Hydrocolloids · 2003 · 160 citations

Agriculture, Biochemistry, Food Science +14