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Chemistry
Netherlands
2025

D-Index & Metrics

Chemistry

D-Index
95
Citations
29093
World Ranking
1650
National Ranking
40

Research.com Recognitions

  • 2025 - Research.com Chemistry in Netherlands Leader Award
  • 2022 - Research.com Chemistry in Netherlands Leader Award

Overview

Harry Gruppen is affiliated with Wageningen University & Research in the Netherlands. The research conducted spans the field of Biochemistry, Genetics and Molecular Biology, with a focus on Molecular Biology, Clinical Biochemistry, Nutrition and Dietetics, Cell Biology, and Endocrinology, Diabetes and Metabolism.

The scientist's main research topics include Protein Hydrolysis and Bioactive Peptides, Advanced Glycation End Products research, Muscle metabolism and nutrition, Diet, Metabolism, and Disease, Fatty Acid Research and Health, Proteins in Food Systems, and Biochemical effects in animals.

Harry Gruppen has published several papers recently. Notable publications include:

  • Individual modification site preferences of α-lactalbumin glycated in the dry state by glucose, maltotriose and galacturonic acid, 2024, Food Chemistry Advances
  • Influence of heat treatments on the functionality of soy protein hydrolysates in animal cell cultures, 2023, Food Chemistry
  • Influence of Heat Treatments on the Functionality of Soy Protein Hydrolysates in Animal Cell Cultures, 2023, SSRN Electronic Journal
  • Maillard induced saccharide degradation and its effects on protein glycation and aggregation, 2022, Food Chemistry Advances

Frequent publication venues for Harry Gruppen's work include:

  • Food Chemistry Advances
  • Food Chemistry
  • SSRN Electronic Journal

Collaborative work is a part of the research profile, with frequent co-authors being:

  • Peter A. Wierenga
  • Hugo B. Cardoso
  • Henk A. Schols
  • Jan-Willem P. Boots
  • Matthias Frommhagen

Best Publications

  • Saponins, classification and occurrence in the plant kingdom

    Jean-Paul Vincken;Lynn Heng;Aede de Groot;Harry Gruppen

  • The future supply of animal-derived protein for human consumption

    M. J. Boland;A. N. Rae;J. M. Vereijken;M. P. M. Meuwissen

  • Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

    Mamoudou H. Dicko;Harry Gruppen;Alfred S. Traoré;Alphons G. J. Voragen

  • Prediction of molar extinction coefficients of proteins and peptides using UV absorption of the constituent amino acids at 214 nm to enable quantitative reverse phase high-performance liquid chromatography-mass spectrometry analysis.

    Bas J. H. Kuipers;Harry Gruppen

  • Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites

    Maaike M. Appeldoorn;Jean-Paul Vincken;Anna-Marja Aura;Peter C. H. Hollman

  • Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.

    Anja Schwenzfeier;Peter Alexander Wierenga;Harry Gruppen

  • Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins

    S.V.E. Prigent;H. Gruppen;A.J.W.G. Visser;G.A. van Koningsveld

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions.

    Jacoba M S Renkema;Harry Gruppen;Ton van Vliet

  • Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.

    C.M.M. Lakemond;H.H.J. de Jongh;M. Hessing;H. Gruppen

  • Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release.

    Koen G. C. Weel;Alexandra E. M. Boelrijk;Arno C. Alting;Peter J. J. M. van Mil

  • Genetic Variation in Pea Seed Globulin Composition

    Emmanouil N Tzitzikas;Jean-Paul Vincken;Jolan de Groot;Harry Gruppen

  • The effect of pH on heat denaturation and gel forming properties of soy proteins

    J.M.S. Renkema;C.M.M. Lakemond;H.H.J. de Jongh;H. Gruppen

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

    G.J.P. Marsman;H. Gruppen;A.F.B. van der Poel;R.P. Kwakkel

  • Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase

    Matthias Frommhagen;Stefano Sforza;Stefano Sforza;Adrie H Westphal;Jaap Visser

  • Procyanidin Dimers A1, A2, and B2 Are Absorbed without Conjugation or Methylation from the Small Intestine of Rats

    Maaike M. Appeldoorn;Jean-Paul Vincken;Harry Gruppen;Peter C. H. Hollman

  • Heat-induced gelation of pea legumin: comparison with soybean glycinin.

    F.E. O'Kane;J.M. Vereijken;R.P. Happe;H. Gruppen

  • Peanut allergen Ara h 3: isolation from peanuts and biochemical characterization.

    S.J. Koppelman;E.F. Knol;R.A.A. Vlooswijk;M. Wensing

  • Optimisation of the angiotensin converting enzyme inhibition by whey protein hydrolysates using response surface methodology

    Cornelly van der Ven;Harry Gruppen;Dries B.A. de Bont;Alphons G.J. Voragen

  • New views on foams from protein solutions

    Unknown

  • In vitro fermentation of 12 dietary fibres by faecal inoculum from pigs and humans

    Melliana C. Jonathan;Joost J.G.C. van den Borne;Patricia van Wiechen;Carol Souza da Silva

Frequent Co-Authors

Jean-Paul Vincken
Jean-Paul Vincken Wageningen University & Research
Alphons G. J. Voragen
Alphons G. J. Voragen Wageningen University & Research
Henk A. Schols
Henk A. Schols Wageningen University & Research
Mirjam A. Kabel
Mirjam A. Kabel Wageningen University & Research
Stefano Sforza
Stefano Sforza University of Parma
Willem J. H. van Berkel
Willem J. H. van Berkel Wageningen University & Research
Marcel H. Zwietering
Marcel H. Zwietering Wageningen University & Research
Koen Venema
Koen Venema Maastricht University
Wouter H. Hendriks
Wouter H. Hendriks Wageningen University & Research
Gerrit Beldman
Gerrit Beldman Wageningen University & Research

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