Comparison of Protein Hydrolysis Catalyzed by Bovine, Porcine, and Human Trypsins

por Deng, Yuxi, Gruppen, Harry, Wierenga, Peter A.
Publicado 2018

Hydrophobicity Enhances the Formation of Protein-Stabilized Foams

por Delahaije, Roy J. B. M., Wierenga, Peter A.
Publicado 2022

Comparison of Protein Extracts from Various Unicellular Green Sources

por Teuling, Emma, Wierenga, Peter A., Schrama, Johan W., Gruppen, Harry
Publicado 2017

Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties

por Meijers, Maud G. J., Meinders, Marcel B. J., Vincken, Jean-Paul, Wierenga, Peter A.
Publicado 2023

Gastrointestinal Protein Hydrolysis Kinetics: Opportunities for Further Infant Formula Improvement

por Abrahamse, Evan, Thomassen, Gabriël G. M., Renes, Ingrid B., Wierenga, Peter A., Hettinga, Kasper A.
Publicado 2022

Reactive lysine content in commercially available pet foods

por van Rooijen, Charlotte, Bosch, Guido, van der Poel, Antonius F. B., Wierenga, Peter A., Alexander, Lucille, Hendriks, Wouter H.
Publicado 2014

Urinary excretion of advanced glycation end products in dogs and cats

por Palaseweenun, Pornsucha, Hagen‐Plantinga, Esther A., Schonewille, J. Thomas, Koop, Gerrit, Butre, Claire, Jonathan, Melliana, Wierenga, Peter A., Hendriks, Wouter H.
Publicado 2020

Apparent ileal digestibility of Maillard reaction products in growing pigs

por Salazar-Villanea, Sergio, Butré, Claire I., Wierenga, Peter A., Bruininx, Erik M. A. M., Gruppen, Harry, Hendriks, Wouter H., van der Poel, Antonius F. B.
Publicado 2018