ALTING, ARNO C.: search on Z-Library

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1

Hydration of casein micelles and caseinates: Implications for casein micelle structure

Huppertz, Thom, Gazi, Inge, Luyten, Hannemieke, Nieuwenhuijse, Hans, Alting, Arno, Schokker, Erix

Journal:

International Dairy Journal

Year:

2017

Language:

english

File:

PDF, 1.65 MB

english, 2017

2

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Alting, Arno C., Hamer, Rob J., de Kruif, Cees G., Visschers, Ronald W.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 377 KB

english, 2000

3

Optimizing endovascular stroke treatment: removing the microcatheter before clot retrieval with stent-retrievers increases aspiration flow

Nikoubashman, Omid, Alt, Jan Patrick, Nikoubashman, Arash, Büsen, Martin, Heringer, Sarah, Brockmann, Carolin, Brockmann, Marc-Alexander, Müller, Marguerite, Reich, Arno, Wiesmann, Martin

Journal:

Journal of NeuroInterventional Surgery

Year:

2017

Language:

english

File:

PDF, 565 KB

english, 2017

4

Quantum engineering: An atom-sorting machine

Miroshnychenko, Yevhen, Alt, Wolfgang, Dotsenko, Igor, Förster, Leonid, Khudaverdyan, Mkrtych, Meschede, Dieter, Schrader, Dominik, Rauschenbeutel, Arno

Journal:

Year:

2006

Language:

english

File:

PDF, 198 KB

english, 2006

5

Application of whey proteins as coating ingredients

René Floris, Fred van de Velde, Igor Bodnár, Arno C Alting

Journal:

Year:

2010

Language:

english

File:

PDF, 478 KB

english, 2010

6

Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties

Alting, Arno C., Weijers, Mireille, de Hoog, Els H. A., van de Pijpekamp, Anne M., Cohen Stuart, Martien A., Hamer, Rob J., de Kruif, Cornelis G., Visschers, Ronald W.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 277 KB

english, 2004

7

Dimerization, stability and electrostatic properties of porcine β-lactoglobulin

Raffaella Ugolini, Laura Ragona, Erika Silletti, Federico Fogolari, Ronald W. Visschers, Arno C. Alting, Henriette Molinari

Journal:

Year:

2001

Language:

english

File:

PDF, 1.27 MB

english, 2001

8

Modulation of rheological properties by heat-induced aggregation of whey protein solution

Nanik Purwanti, Mary Smiddy, Atze Jan van der Goot, Renko de Vries, Arno Alting, Remko Boom

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 638 KB

english, 2011

9

Texture of acid milk gels: formation of disulfide cross-links during acidification

Astrid J Vasbinder, Arno C Alting, Ronald W Visschers, Cornelus G de Kruif

Journal:

International Dairy Journal

Year:

2003

Language:

english

File:

PDF, 261 KB

english, 2003

10

Cold-Set Globular Protein Gels: Interactions, Structure and Rheology as a Function of Protein Concentration

Alting, Arno C., Hamer, Rob J., de Kruif, Cees G., Visschers, Ronald W.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2003

Language:

english

File:

PDF, 203 KB

english, 2003

11

Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates

Bas J.H. Kuipers, Arno C. Alting, Harry Gruppen

Journal:

Biotechnology Advances

Year:

2007

Language:

english

File:

PDF, 417 KB

english, 2007

12

[IEEE 2007 European Conference on Lasers and Electro-Optics and the International Quantum Electronics Conference - Munich, Germany (2007.06.17-2007.06.22)] 2007 European Conference on Lasers and Electro-Optics and the International Quantum Electronics Conference - Controlled insertion of one and two atoms into a high-finesse optical cavity

Alt, Wolfgang, Dotsenko, Igor, Kampschulte, Tobias, Khudaverdyan, Mkrtych, Reick, Sebastian, Stiebeiner, Ariane, Meschede, Dieter, Rauschenbeutel, Arno

Year:

2007

Language:

english

File:

PDF, 713 KB

english, 2007

13

Improved creaminess in stirred yoghurt through amylomaltase-treated starch domains

Marja W. Kanning, Fred van de Velde, Arno C. Alting, Leo Mulleners, Arjen Sein, Brenda van den Akker-Bleumink, Piet Buwalda

Journal:

International Dairy Journal

Year:

2012

Language:

english

File:

PDF, 992 KB

english, 2012

14

Quantification of heat-induced casein–whey protein interactions in milk and its relation to gelation kinetics

Astrid J Vasbinder, Arno C Alting, Kees G de Kruif

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2003

Language:

english

File:

PDF, 428 KB

english, 2003

15

Physical and Chemical Interactions in Cold Gelation of Food Proteins

Alting, Arno C., de Jongh, Harmen H. J., Visschers, Ronald W., Simons, Jan-Willem F. A.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 183 KB

english, 2002

16

The Neuroprotective Potential of Rho-Kinase Inhibition in Promoting Cell Survival and Reducing Reactive Gliosis in Response to Hypoxia in Isolated Bovine Retina

Alt, Aizhan, Hilgers, Ralf-Dieter, Tura, Aysegül, Nassar, Khaled, Schneider, Toni, Hueber, Arno, Januschowski, Kai, Grisanti, Salvatore, Lüke, Julia, Lüke, Matthias

Journal:

Cellular Physiology and Biochemistry

Year:

2013

Language:

english

File:

PDF, 3.07 MB

english, 2013

17

Effect of exopolysaccharides and proteolytic activity of Lactococcus lactis subsp. cremoris strains on the viscosity and structure of fermented milks

Patricia Ruas-Madiedo, Arno C. Alting, Pieternella Zoon

Journal:

International Dairy Journal

Year:

2005

Language:

english

File:

PDF, 308 KB

english, 2005

18

Dynamic rearrangement of disulfide bridges influences solubility of whey protein coatings

René Floris, Igor Bodnár, Fanny Weinbreck, Arno C. Alting

Journal:

International Dairy Journal

Year:

2008

Language:

english

File:

PDF, 613 KB

english, 2008

19

Opposite Contributions of Glycinin- and β-Conglycinin-Derived Peptides to the Aggregation Behavior of Soy Protein Isolate Hydrolysates

Bas J. H. Kuipers, Gerrit A. van Koningsveld, Arno C. Alting, Frank Driehuis, Alphons G. J. Voragen, Harry Gruppen

Journal:

Food Biophysics

Year:

2006

Language:

english

File:

PDF, 405 KB

english, 2006

20

Purification and characterization of the mature, membrane-associated cell-envelope proteinase ofLactobacillus helveticusL89

M. Carmen Martín-Hernández, Arno C. Alting…

Journal:

Applied Microbiology and Biotechnology

Year:

1994

Language:

english

File:

PDF, 909 KB

english, 1994

21

Effect of crosslink density on the water-binding capacity of whey protein microparticles

Peters, Jorien P.C.M., Luyten, Hannemieke, Alting, Arno C., Boom, Remko M., van der Goot, Atze Jan

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 1.16 MB

english, 2015

22

Flavor Release and Perception of Flavored Whey Protein Gels: Perception Is Determined by Texture Rather than by Release

Weel, Koen G. C., Boelrijk, Alexandra E. M., Alting, Arno C., van Mil, Peter J. J. M., Burger, Jack J., Gruppen, Harry, Voragen, Alphons G. J., Smit, Gerrit

Journal:

Journal of Agricultural and Food Chemistry

Year:

2002

Language:

english

File:

PDF, 125 KB

english, 2002

23

Synergistic Effects of Elevated Systolic Blood Pressure and Hypercholesterolemia on Carotid Intima–Media Thickness in Children and Adolescents

Andreas Krebs, Arno Schmidt-Trucksäss, Janine Alt, Jürgen Doerfer, Kristin Krebs, Karl Winkler, Karl Otfried Schwab

Journal:

Pediatric Cardiology

Year:

2009

Language:

english

File:

PDF, 201 KB

english, 2009

24

Enzymatic Hydrolysis as a Means of Expanding the Cold Gelation Conditions of Soy Proteins

Kuipers, Bas J. H., van Koningsveld, Gerrit A., Alting, Arno C., Driehuis, Frank, Gruppen, Harry, Voragen, Alphons G. J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 503 KB

english, 2005

25

The Conversion of the α-s1-Casein-(1-23)-Fragment by the Free and Bound Form of the Cell-Envelope Proteinase of Lactococcus lactis subsp. cremoris Under Conditions Prevailing in Cheese

Exterkate, Fred A., Alting, Arno C.

Journal:

Systematic and Applied Microbiology

Year:

1993

Language:

english

File:

PDF, 1.59 MB

english, 1993

26

The Proximal Tibia Metaphysis: A Reliable Donor Site for Bone Grafting?

Alt, Volker, Meeder, Peter-J??rgen, Seligson, David, Schad, Arno, Atienza,, Cesar

Journal:

Clinical Orthopaedics and Related Research®

Year:

2003

Language:

english

File:

PDF, 578 KB

english, 2003

27

[IEEE 2007 European Conference on Lasers and Electro-Optics and the International Quantum Electronics Conference - Munich, Germany (2007.06.17-2007.06.22)] 2007 European Conference on Lasers and Electro-Optics and the International Quantum Electronics Conference - Quantum transport of single neutral atoms

Forster, Leonid, Alt, Wolfgang, Doring, Daniel, Harter, Arne, Karski, Michal, Meschede, Dieter, Rauschenbeutel, Arno

Year:

2007

Language:

english

File:

PDF, 893 KB

english, 2007

28

Engineering of the substrate-binding region of the sublilisin-like, cell-envelop proteinase of Lactococcus lactis

Siezen, Roland J., Bruinenberg, Paul G., Vos, Pieter, Alen-Boerrigter, Ingrid Van, Nijhuis, Monique, Alting, Arno C., Exterkate, Fred A., Vos, Willem M.de

Journal:

Protein Engineering Design and Selection

Year:

1993

Language:

english

File:

PDF, 2.03 MB

english, 1993

29

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C Alting, Rob J Hamer, Cornelus G de Kruif, M Paques, Ronald W Visschers

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 389 KB

english, 2003

30

Selective Hydrolysis of Milk Proteins To Facilitate the Elimination of the ABBOS Epitope of Bovine Serum Albumin and Other Immunoreactive Epitopes

ALTING, ARNO C., MEIJER, RON J. G. M., van BERESTEIJN, EMERENTIA C. H.

Journal:

Journal of Food Protection

Year:

1998

Language:

english

File:

PDF, 2.35 MB

english, 1998

31

Structural effects on the permeability of whey protein films in an aqueous environment

Igor Bodnár, Arno C. Alting, Maykel Verschueren

Journal:

Food Hydrocolloids

Year:

2007

Language:

english

File:

PDF, 258 KB

english, 2007

32

Conversion of αs1-Casein-(24-199)-Fragment and β-Casein under Cheese Conditions by Chymosin and Starter Peptidases

Fred A.. Exterkate, Arno C.. Alting, Charles J. Slangen

Journal:

Systematic and Applied Microbiology

Year:

1995

Language:

english

File:

PDF, 513 KB

english, 1995

33

Evidence for a large dispensable segment in the subtilisin-like catalytic domain of the Lactococcus lactis cell-envelope proteinas

Bruinenberg, Paul G., Doesburg, Paul, Alting, Arno C., Exterkate, Fred A., Vos, Willem M.de, Siezen, Roland J.

Journal:

Protein Engineering Design and Selection

Year:

1994

Language:

english

File:

PDF, 2.19 MB

english, 1994

34

Impact of conjugation with maltodextrin on rheological properties of sodium caseinate

Zhang, Lu, Versteege, Sabine, Alting, Arno C., Schutyser, Maarten A.I.

Journal:

International Dairy Journal

Year:

2020

Language:

english

File:

PDF, 2.00 MB

english, 2020

35

Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains

Arno C. Alting, Fred van de Velde, Marja W. Kanning, Maurits Burgering, Leo Mulleners, Arjen Sein, Piet Buwalda

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 606 KB

english, 2009

36

The role of starter peptidases in the initial proteolytic events leading to amino acids in Gouda cheese

Fred A. Exterkate, Arno C. Alting

Journal:

International Dairy Journal

Year:

1995

Language:

english

File:

PDF, 844 KB

english, 1995

37

Partial purification and characterization of two aminotransferases from Lactococcus lactis subsp. cremoris B78 involved in the catabolism of methionine and branched-chain amino acids

Wim J.M. Engels, Arno C. Alting, Marjoleine M.T.G. Arntz, Harry Gruppen, Alfons G.J. Voragen, Gerrit Smit, Servaas Visser

Journal:

International Dairy Journal

Year:

2000

Language:

english

File:

PDF, 234 KB

english, 2000

38

Poster C6αs1-Casein-(1–23)-fragment conversion in cheese: Its relevance for initial amino acid production and flavour development

Exterkate, Fred A., Alting, Arno C., Engels, Wim J.

Journal:

International Dairy Journal

Year:

1993

Language:

english

File:

PDF, 106 KB

english, 1993

39

Glutamic acid production from wheat by-products using enzymatic and acid hydrolysis

Sari, Yessie W., Alting, Arno C., Floris, René, Sanders, Johan P.M., Bruins, Marieke E.

Journal:

Biomass and Bioenergy

Year:

2014

Language:

english

File:

PDF, 716 KB

english, 2014

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