Ronald W. Visschers

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 · 239 citations

Protein Chemistry, Cold Gelation, Engineering +15

Genetically modified photosynthetic antenna complexes with blueshifted absorbance bands

Gregory J.S. Fowler, Ronald W. Visschers, G. G. Grief et al. · Nature · 1992 · 235 citations

Photochemistry, Natural Sciences, Spectroscopy +6

The gap between food gel structure, texture and perception

D. Renard, Fred van de Velde, Ronald W. Visschers · Food Hydrocolloids · 2005 · 170 citations

Nutrition, Sensory Science, Food Gel Structure +4

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 · 159 citations · Full text

Cold Gelation, Food Biophysics, Protein Phase Separation +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 · 159 citations · Full text

Food Colloid, Engineering, Thiol Groups +5