Harmen H. J. de Jongh

Author

Also Known As

H. H. J. de Jongh, H. H.J. de Jongh, H.H.J. De Jongh, H.H.J. de Jongh, HARMEN H.J. DE JONGH, Harmen H. J. De Jongh, Harmen H. J. de Jongh, Harmen H.J de Jongh, Harmen H.J. De Jongh, Harmen H.J. de Jongh

121

Publications

6.1K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research TiFN Food & Nutrition Nederlands Instituut Voor Zuivel Oonderzoek Pension Fund for Care and Well-Being

About

Harmen H. J. de Jongh is an author at Wageningen University & Research specializing in biophysics, protein folding, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	24	28	1.9K
2	Natural Sciences	19	22	1.4K
3	Engineering	18	22	1.4K
4	Health Sciences	7	7	553
5	Public Health	1	1	17

Harmen H. J. de Jongh

Publications

5.6K

Citations

H-Index

Page 1

	Year	Citations
Soy Glycinin: Influence of pH and Ionic Strength on Solubility and Molecular Structure at Ambient Temperatures C.M.M. Lakemond, Harmen H. J. de Jongh, Martin Hessing, Journal of Agricultural and Food Chemistry	2000	227
The effect of pH on heat denaturation and gel forming properties of soy proteins Jacoba M.S. Renkema, C.M.M. Lakemond, Harmen H. J. de Jongh, Journal of Biotechnology Food ChemistryProtein ChemistryHeat DenaturationBiochemistryProtein Folding	2000	206
Fibril Formation from Pea Protein and Subsequent Gel Formation Claire D. Munialo, Anneke H. Martin, Erik van der Linden, Journal of Agricultural and Food Chemistry EngineeringSoy ProteinBiofabricationCytoskeletonProtein Phase Separation	2014	194
Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions Jason R. Stokes, Lubica Macáková, Agnieszka Chojnicka-Paszun, Langmuir	2011	178
Heat-induced Conformational Changes of Ara h 1, a Major Peanut Allergen, Do Not Affect Its Allergenic Properties Stef J. Koppelman, Carla A.F.M. Bruijnzeel-Koomen, Martin Hessing, Journal of Biological Chemistry	1999	173
Sensory perception and lubrication properties of milk: Influence of fat content Agnieszka Chojnicka-Paszun, Harmen H. J. de Jongh, C. G. de Kruif International Dairy Journal NutritionSensory PerceptionFat ContentSensory ScienceFood Texture	2012	167
Physical and Chemical Interactions in Cold Gelation of Food Proteins Arno C. Alting, Harmen H. J. de Jongh, Ronald W. Visschers, Journal of Agricultural and Food Chemistry Cold GelationFood BiophysicsProtein Phase SeparationProtein AggregatesProtein Refolding	2002	159
Protein Exposed Hydrophobicity Reduces the Kinetic Barrier for Adsorption of Ovalbumin to the Air−Water Interface Peter A. Wierenga, Marcel B.J. Meinders, Maarten R. Egmond, Langmuir Air−water InterfaceProtein ChemistryCaprylated OvalbuminEngineeringBiochemistry	2003	156
Heat Denaturation of Soy Glycinin: Influence of pH and Ionic Strength on Molecular Structure C.M.M. Lakemond, Harmen H. J. de Jongh, Martin Hessing, Journal of Agricultural and Food Chemistry Food ChemistryProtein ChemistrySoy GlycininHeat DenaturationGlycinin Equilibrium	2000	139
On the galactosyl distribution of commercial galactomannans Piet Daas, Henk A. Schols, Harmen H. J. de Jongh Carbohydrate Research Food ChemistryGalactosyl DistributionGlycobiologyPolysaccharide	2000	138

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