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	1.	Dephosphorylation-induced structural changes in beta-casein and its amphiphilic fragment in relation to emulsion properties. [electronic resource] by Darewicz, M Dziuba, J Caessens, P W Gruppen, H Producer: 20000712 In: Biochimie vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	beta-lactoglobulin hydrolysis. 1. Peptide composition and functional properties of hydrolysates obtained by the action of plasmin, trypsin, and Staphylococcus aureus V8 protease. [electronic resource] by Caessens, P W Visser, S Gruppen, H Voragen, A G Producer: 20000912 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The adsorption-induced secondary structure of beta-casein and of distinct parts of its sequence in relation to foam and emulsion properties. [electronic resource] by Caessens, P W De Jongh, H H Norde, W Gruppen, H Producer: 19990401 In: Biochimica et biophysica acta vol. 1430 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Differential effects of milk proteins, BSA and soy protein on 4NQO- or MNNG-induced SCEs in V79 cells. [electronic resource] by Bosselaers, I E Caessens, P W Van Boekel, M A Alink, G M Producer: 19941220 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Functionality of beta-casein peptides: importance of amphipathicity for emulsion-stabilizing properties. [electronic resource] by Caessens, P W Gruppen, H Slangen, C J Visser, S Voragen, A G Producer: 20000818 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	beta-lactoglobulin hydrolysis. 2. Peptide identification, SH/SS exchange, and functional properties of hydrolysate fractions formed by the action of plasmin. [electronic resource] by Caessens, P W Daamen, W F Gruppen, H Visser, S Voragen, A G Producer: 20000912 In: Journal of agricultural and food chemistry vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)