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 · 241 citations

Agriculture, Biochemistry, Food Science +17

Genetically modified photosynthetic antenna complexes with blueshifted absorbance bands

Gregory J.S. Fowler, Ronald W. Visschers, G. G. Grief et al. · Nature · 1992 · 236 citations

Life Sciences, Plant Biology, Plant Sciences +14

The gap between food gel structure, texture and perception

D. Renard, Fred van de Velde, Ronald W. Visschers · Food Hydrocolloids · 2005 · 172 citations

Agriculture, Food Science, Food Processing +11

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