Gruppen H - Search Results

1

Aggregation of peptides during hydrolysis as a cause of reduced enzymatic extractability of soybean meal proteins.

Fischer M, Gruppen H, Piersma SR, Kofod LV, Schols HA, Voragen AG. Fischer M, et al. Among authors: gruppen h. J Agric Food Chem. 2002 Jul 31;50(16):4512-9. doi: 10.1021/jf0114785. J Agric Food Chem. 2002. PMID: 12137469

2

Characterisation by 1H NMR spectroscopy of enzymically derived oligosaccharides from alkali-extractable wheat-flour arabinoxylan.

Gruppen H, Hoffmann RA, Kormelink FJ, Voragen AG, Kamerling JP, Vliegenthart JF. Gruppen H, et al. Carbohydr Res. 1992 Sep 2;233:45-64. doi: 10.1016/s0008-6215(00)90919-4. Carbohydr Res. 1992. PMID: 1332824 No abstract available.

3

Mode of action of (1-->4)-beta-D-arabinoxylan arabinofuranohydrolase (AXH) and alpha-L-arabinofuranosidases on alkali-extractable wheat-flour arabinoxylan.

Kormelink FJ, Gruppen H, Voragen AG. Kormelink FJ, et al. Among authors: gruppen h. Carbohydr Res. 1993 Nov 3;249(2):345-53. doi: 10.1016/0008-6215(93)84099-r. Carbohydr Res. 1993. PMID: 8275504

4

Mode of action of the xylan-degrading enzymes from Aspergillus awamori on alkali-extractable cereal arabinoxylans.

Kormelink FJ, Gruppen H, Viëtor RJ, Voragen AG. Kormelink FJ, et al. Among authors: gruppen h. Carbohydr Res. 1993 Nov 3;249(2):355-67. doi: 10.1016/0008-6215(93)84100-k. Carbohydr Res. 1993. PMID: 8275505

5

Characterisation by 1H NMR spectroscopy of oligosaccharides derived from alkali-extractable wheat-flour arabinoxylan by digestion with endo-(1-->4)-beta-D-xylanase III from Aspergillus awamori.

Kormelink FJ, Hoffmann RA, Gruppen H, Voragen AG, Kamerling JP, Vliegenthart JF. Kormelink FJ, et al. Among authors: gruppen h. Carbohydr Res. 1993 Nov 3;249(2):369-82. doi: 10.1016/0008-6215(93)84101-b. Carbohydr Res. 1993. PMID: 8275506

6

The effect of thermal processing and enzyme treatments of soybean meal on growth performance, ileal nutrient digestibilities, and chyme characteristics in broiler chicks.

Marsman GJ, Gruppen H, van der Poel AF, Kwakkel RP, Verstegen MW, Voragen AG. Marsman GJ, et al. Among authors: gruppen h. Poult Sci. 1997 Jun;76(6):864-72. doi: 10.1093/ps/76.6.864. Poult Sci. 1997. PMID: 9181620 Free article.

7

Heat-induced conformational changes of patatin, the major potato tuber protein.

Pots AM, de Jongh HH, Gruppen H, Hamer RJ, Voragen AG. Pots AM, et al. Among authors: gruppen h. Eur J Biochem. 1998 Feb 15;252(1):66-72. doi: 10.1046/j.1432-1327.1998.2520066.x. Eur J Biochem. 1998. PMID: 9523713 Free article.

8

Functionality of beta-casein peptides: importance of amphipathicity for emulsion-stabilizing properties.

Caessens PW, Gruppen H, Slangen CJ, Visser S, Voragen AG. Caessens PW, et al. Among authors: gruppen h. J Agric Food Chem. 1999 May;47(5):1856-62. doi: 10.1021/jf9809479. J Agric Food Chem. 1999. PMID: 10552462

9

beta-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease.

Caessens PW, Visser S, Gruppen H, Voragen AG. Caessens PW, et al. Among authors: gruppen h. J Agric Food Chem. 1999 Aug;47(8):2973-9. doi: 10.1021/jf981229p. J Agric Food Chem. 1999. PMID: 10552596

10

beta-lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasmin.

Caessens PW, Daamen WF, Gruppen H, Visser S, Voragen AG. Caessens PW, et al. Among authors: gruppen h. J Agric Food Chem. 1999 Aug;47(8):2980-90. doi: 10.1021/jf981230o. J Agric Food Chem. 1999. PMID: 10552597

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