Harmen H. J. de Jongh

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 et al. · Journal of Agricultural and Food Chemistry · 2000 · 227 citations

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 et al. · Journal of Biotechnology · 2000 · 206 citations · Full text

Food Chemistry, Protein Chemistry, Heat Denaturation +10

Fibril Formation from Pea Protein and Subsequent Gel Formation

Claire D. Munialo, Anneke H. Martin, Erik van der Linden et al. · Journal of Agricultural and Food Chemistry · 2014 · 194 citations · Full text

Engineering, Soy Protein, Biofabrication +17

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

Jason R. Stokes, Lubica Macáková, Agnieszka Chojnicka-Paszun et al. · Langmuir · 2011 · 178 citations

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 et al. · Journal of Biological Chemistry · 1999 · 173 citations · Full text