Cornelly van der Ven

Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

Cornelly van der Ven, Harry Gruppen, Dries B.A. de Bont et al. · International Dairy Journal · 2002 · 173 citations · Full text

Protein Chemistry, Whey Protein, Biochemistry +10

Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics

Cornelly van der Ven, Harry Gruppen, Dries B.A. de Bont et al. · Journal of Agricultural and Food Chemistry · 2001 · 136 citations

Food Chemistry, Food Colloid, Biomanufacturing +14

Correlations between Biochemical Characteristics and Foam-Forming and -Stabilizing Ability of Whey and Casein Hydrolysates

Cornelly van der Ven, Harry Gruppen, Dries B.A. de Bont et al. · Journal of Agricultural and Food Chemistry · 2002 · 115 citations · Full text

FTIR Spectra of Whey and Casein Hydrolysates in Relation to Their Functional Properties

Cornelly van der Ven, Sorel Mureşan, Harry Gruppen et al. · Journal of Agricultural and Food Chemistry · 2002 · 111 citations

Functional Property, Food Analysis, Food Chemistry +18

Inactivation of Soybean Trypsin Inhibitors and Lipoxygenase by High-Pressure Processing

Cornelly van der Ven, A.M. Matser, Robert W. Berg · Journal of Agricultural and Food Chemistry · 2005 · 84 citations

Food Chemistry, Engineering, Biochemistry +15