Mireille Weijers

Heat‐induced denaturation and aggregation of ovalbumin at neutral pH described by irreversible first‐order kinetics

Mireille Weijers, Peter A. Barneveld, Martien A. Cohen Stuart et al. · Protein Science · 2003 · 138 citations · Full text

Salt Concentration, Engineering, Differential Scanning Calorimetry +20

Acid-Induced Cold Gelation of Globular Proteins:  Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Arno C. Alting, Mireille Weijers, Els H. A. de Hoog et al. · Journal of Agricultural and Food Chemistry · 2004 · 119 citations · Full text

Protein Chemistry, Biopolymer Gel, Cold Gelation +15

Rheology and structure of ovalbumin gels at low pH and low ionic strength

Mireille Weijers, Leonard M.C. Sagis, Cecile Veerman et al. · Food Hydrocolloids · 2002 · 109 citations · Full text

Biopolymer Gel, Engineering, Low Ph +8

Structure and rheological properties of acid-induced egg white protein gels

Mireille Weijers, Fred van de Velde, Ann Stijnman et al. · Food Hydrocolloids · 2005 · 104 citations · Full text

Biopolymer Gel, Food Colloid, Engineering +6

Light Scattering Study of Heat-Induced Aggregation and Gelation of Ovalbumin

Mireille Weijers, Ronald W. Visschers, Taco Nicolaï · Macromolecules · 2002 · 96 citations

Colloidal Material, Engineering, Low Ionic Strength +16