Marco L. F. Giuseppin

An interlaboratory comparison of physiological and genetic properties of four Saccharomyces cerevisiae strains

Johannes P. van Dijken, J. Bauer, L Brambilla et al. · Enzyme and Microbial Technology · 2000 · 615 citations · Full text

Biology, Engineering, Genetic Properties +10

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 · 96 citations

Quantitative description of the parameters affecting the adsorption behaviour of globular proteins

Roy J. B. M. Delahaije, Harry Gruppen, Marco L. F. Giuseppin et al. · Colloids and Surfaces B Biointerfaces · 2014 · 90 citations

Protein Chemistry, Biochemistry, Protein Folding +8

Towards predicting the stability of protein-stabilized emulsions

Roy J. B. M. Delahaije, Harry Gruppen, Marco L. F. Giuseppin et al. · Advances in Colloid and Interface Science · 2015 · 82 citations · Full text

Engineering, Protein-stabilized Emulsions, Microemulsion +5

Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions

Roy J. B. M. Delahaije, Peter A. Wierenga, Neleke H. van Nieuwenhuijzen et al. · Langmuir · 2013 · 74 citations · Full text

Engineering, Biochemistry, Natural Sciences +15