Anneke Martin
Anneke Martin
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Cited by
Cited by
Liquid crystal dimers and oligomers
CT Imrie, PA Henderson
Current opinion in colloid & interface science 7 (5-6), 298-311, 2002
Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability
AH Martin, K Grolle, MA Bos, MAC Stuart, T van Vliet
Journal of Colloid and Interface Science 254 (1), 175-183, 2002
Correlation between mechanical behavior of protein films at the air/water interface and intrinsic stability of protein molecules
AH Martin, MAC Stuart, MA Bos, T van Vliet
Langmuir 21 (9), 4083-4089, 2005
Reprint of" Food-grade electrospinning of proteins"
M Nieuwland, P Geerdink, P Brier, P Van Den Eijnden, JTMM Henket, ...
Innovative food science & emerging technologies 24, 138-144, 2014
Conformational aspects of proteins at the air/water interface studied by infrared reflection-absorption spectroscopy
AH Martin, MBJ Meinders, MA Bos, MAC Stuart, T van Vliet
Langmuir 19 (7), 2922-2928, 2003
Gelation and interfacial behaviour of vegetable proteins
T van Vliet, AH Martin, MA Bos
Current opinion in colloid & interface science 7 (5-6), 462-468, 2002
Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM)
AH Martin, HD Goff, A Smith, DG Dalgleish
Food Hydrocolloids 20 (6), 817-824, 2006
Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
AH Martin, MA Bos, T Van Vliet
Food Hydrocolloids 16 (1), 63-71, 2002
Fibril formation from pea protein and subsequent gel formation
CD Munialo, AH Martin, E Van Der Linden, HHJ De Jongh
Journal of Agricultural and Food Chemistry 62 (11), 2418-2427, 2014
Stress− strain curves of adsorbed protein layers at the air/water interface measured with surface shear rheology
A Martin, M Bos, M Cohen Stuart, T Van Vliet
Langmuir 18 (4), 1238-1243, 2002
Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
J Jose, L Pouvreau, AH Martin
Food Hydrocolloids 60, 216-224, 2016
Studying food colloids: past, present and future
P Walstra
Food colloids, biopolymers and materials 284, 391-400, 2003
Enhancing the in vitro Fe2+ bio-accessibility using ascorbate and cold-set whey protein gel particles
AH Martin, GAH De Jong
Dairy science & technology 92 (2), 133-149, 2012
Characterization of heat-set gels from RuBisCO in comparison to those from other proteins
AH Martin, M Nieuwland, GAH de Jong
Journal of agricultural and food chemistry 62 (44), 10783-10791, 2014
Microstructure and rheology of globular protein gels in the presence of gelatin
C Ersch, MBJ Meinders, WG Bouwman, M Nieuwland, E van der Linden, ...
Food Hydrocolloids 55, 34-46, 2016
Relating water holding of ovalbumin gels to aggregate structure
M Nieuwland, WG Bouwman, L Pouvreau, AH Martin, HHJ de Jongh
Food Hydrocolloids 52, 87-94, 2016
Modulating fracture properties of mixed protein systems
C Ersch, I ter Laak, E van der Linden, P Venema, A Martin
Food Hydrocolloids 44, 59-65, 2015
Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles
AH Martin, GAH de Jong
European Food Research and Technology, 1-9, 2012
Interactions in protein mixtures. Part II: A virial approach to predict phase behavior
C Ersch, E van der Linden, A Martin, P Venema
Food Hydrocolloids 52, 991-1002, 2016
Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation
CD Munialo, HHJ De Jongh, K Broersen, E Van Der Linden, AH Martin
Journal of agricultural and food chemistry 61 (47), 11628-11635, 2013
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