Harry Gruppen spends much of his time researching Chromatography, Biochemistry, Food science, Organic chemistry and Polysaccharide. His Chromatography research incorporates elements of Plant protein, Soy protein, Denaturation and Solubility. His Biochemistry research is multidisciplinary, relying on both Feces and Extraction.
His work carried out in the field of Food science brings together such families of science as Legume, Botany and Hydrolysis. Harry Gruppen has researched Organic chemistry in several fields, including Lysozyme, Globular protein, Stereochemistry, Terpenoid and Ferulic acid. His Polysaccharide study combines topics in areas such as Fractionation, Short-chain fatty acid and Xylose.
His primary areas of investigation include Biochemistry, Chromatography, Food science, Hydrolysis and Organic chemistry. His work in Polysaccharide, Enzyme, Protease, Fermentation and Cellulose is related to Biochemistry. The various areas that Harry Gruppen examines in his Chromatography study include Ionic strength and Hydrolysate.
In his research on the topic of Hydrolysate, Beta-lactoglobulin is strongly related with Peptide. His research ties Botany and Food science together. His Organic chemistry study frequently links to related topics such as Stereochemistry.
Harry Gruppen mainly focuses on Biochemistry, Chromatography, Food science, Hydrolysis and Polysaccharide. Pectin, Fermentation, Carbohydrate, Cell wall and Enzyme are among the areas of Biochemistry where he concentrates his study. The study incorporates disciplines such as Ionic strength and Chemical engineering in addition to Chromatography.
His Food science study combines topics from a wide range of disciplines, such as Gut flora and Botany. The Hydrolysis study combines topics in areas such as Amino acid and Cleavage. His study brings together the fields of Cellulose and Polysaccharide.
Biochemistry, Food science, Cellulose, Chromatography and Hydrolysis are his primary areas of study. Biochemistry is closely attributed to Swelling in his research. His Food science research includes elements of Gut flora and Botany.
His research in Cellulose intersects with topics in Lignin and Polysaccharide. His Chromatography study integrates concerns from other disciplines, such as Substituent and Hydrolyzed protein. His study in the field of Enzymatic hydrolysis also crosses realms of Bacillus licheniformis.
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Saponins, classification and occurrence in the plant kingdom
Jean-Paul Vincken;Lynn Heng;Aede de Groot;Harry Gruppen.
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.
African Journal of Biotechnology (2006)
The future supply of animal-derived protein for human consumption
Mike J. Boland;Allan N. Rae;Johan M. Vereijken;Miranda P.M. Meuwissen.
Trends in Food Science and Technology (2013)
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.
Journal of Agricultural and Food Chemistry (2007)
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.
Journal of Agricultural and Food Chemistry (2009)
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.
Journal of Agricultural and Food Chemistry (2002)
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.
Poultry Science (1997)
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.
Journal of Agricultural and Food Chemistry (2002)
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.
Journal of Agricultural and Food Chemistry (2000)
Peanut allergen Ara h 3: isolation from peanuts and biochemical characterization.
S.J. Koppelman;E.F. Knol;R.A.A. Vlooswijk;M. Wensing.
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