Nathalie Creusot

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

Nathalie Creusot, Peter A. Wierenga, Marc C. Laus et al. · Journal of the Science of Food and Agriculture · 2010 · 99 citations

Agriculture, Biochemistry, Food Science +16

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

Nathalie Creusot, Harry Gruppen, Gerrit A. van Koningsveld et al. · International Dairy Journal · 2005 · 66 citations

Agriculture, Biochemistry, Food Science +17

Hydrolysis of Whey Protein Isolate with Bacillus licheniformis Protease: Fractionation and Identification of Aggregating Peptides

Nathalie Creusot, Harry Gruppen · Journal of Agricultural and Food Chemistry · 2007 · 59 citations

Life Sciences, Biochemistry, Food Science +17

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

Evanthia Monogioudi, Nathalie Creusot, Kristiina Kruus et al. · Food Hydrocolloids · 2009 · 54 citations

Life Sciences, Biochemistry, Molecular Biology +8

Hydrolysis of Whey Protein Isolate with <i>Bacillus licheniformis</i> Protease: Aggregating Capacities of Peptide Fractions

Nathalie Creusot, Harry Gruppen · Journal of Agricultural and Food Chemistry · 2008 · 39 citations

Life Sciences, Biochemistry, Food Science +17