Harry Gruppen
Professor
Department of Agrotechnology and Food Sciences
Wageningen University
Netherlands
Biography
MSc Internship Food Chemistry, MSc Thesis Food Chemistry, Capita Selecta Food Chemistry, Food Chemistry, BSc Thesis Food Science and Technology
Research Interest
Biochemistry, Food chemistry, Food quality and safety, Food sciences and technology, Enzymes, Educational innovation, Chemical composition, Computer assisted instruction, Food composition, Food processing, Food safety, Plant products, Proteins
Publications
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Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases Deng, Y. ; Wierenga, P.A. ; Schols, H.A. ; Sforza, S. ; Gruppen, H. (2017) Food Hydrocolloids 69 . - p. 210 - 219.
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Relative contributions of charge and surface coverage on pH-induced flocculation of protein-stabilized emulsions Delahaije, Roy J.B.M. ; Hilgers, Roelant J. ; Wierenga, Peter A. ; Gruppen, Harry (2017) Colloids and Surfaces. A: Physicochemical and Engineering Aspects 521 . - p. 153 - 160.
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The position of prenylation of isoflavonoids and stilbenoids from legumes (Fabaceae) modulates the antimicrobial activity against Gram positive pathogens Araya-Cloutier, Carla ; Besten, Heidy M.W. den; Aisyah, Siti ; Gruppen, Harry ; Vincken, Jean Paul (2017) Food Chemistry 226 . - p. 193 - 201.
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Structural basis for non-genuine phenolic Acceptor substrate specificity of Streptomyces roseochromogenes prenyltransferase CloQ from the ABBA/PT-barrel superfamily Araya-Cloutier, Carla ; Martens, Bianca ; Schaftenaar, Gijs ; Leipoldt, Franziska ; Gruppen, Harry ; Vincken, Jean Paul (2017) PLoS One 12 (3).
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Rapid membrane permeabilization of Listeria monocytogenes and Escherichia coli induced by antibacterial prenylated phenolic compounds from legumes Araya-Cloutier, Carla ; Vincken, Jean Paul ; Ederen, Roan van; Besten, Heidy M.W. den; Gruppen, Harry (2018) Food Chemistry 240 . - p. 147 - 155.
