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	1.	Physical and chemical interactions in cold gelation of food proteins. [electronic resource] by Alting, Arno C de Jongh, Harmen H J Visschers, Ronald W Simons, Jan-Willem F A Producer: 20020911 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Role of calcium as trigger in thermal beta-lactoglobulin aggregation. [electronic resource] by Simons, Jan-Willem F A Kosters, Hans A Visschers, Ronald W de Jongh, Harmen H J Producer: 20021119 In: Archives of biochemistry and biophysics vol. 406 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Chemical processing as a tool to generate ovalbumin variants with changed stability. [electronic resource] by Kosters, Hans A Broersen, Kerensa de Groot, Jolan Simons, Jan-Willem F A Wierenga, Peter de Jongh, Harmen H J Producer: 20040428 In: Biotechnology and bioengineering vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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