Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers : Role of hydrogen bonding and plasticizer molar volume

by Renzetti, Stefano, van den Hoek, Irene A.F., van der Sman, Ruud G.M.

Amino acids, polyols and soluble fibres as sugar replacers in bakery applications : Egg white proteins denaturation controlled by hydrogen bond density of solutions

by Renzetti, Stefano, van den Hoek, Irene A.F., van der Sman, Ruud G.M.

The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts : Explained by aggregation and protein composition

by Yang, Jack, Mocking-Bode, Helene C.M., van den Hoek, Irene A.F., Theunissen, Mira, Voudouris, Panayiotis, Meinders, Marcel B.J., Sagis, Leonard M.C.