Author/Creator: van Duynhoven, John P.M. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator van Duynhoven, John P.M.

1. 31P NMR assessment of the phosvitin‐iron complex in mayonnaise. (21st December 2018)

Authors:: Merkx, Donny W.H.; Delić, Faruk; Wierenga, Peter A.; Hennebelle, Marie; van Duynhoven, John P.M.
Journal:: Magnetic resonance in chemistry
Issue:: Volume 57:Number 9(2019)
Page Start:: 540
Record Type:: Journal Article
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2. 31P NMR assessment of the phosvitin‐iron complex in mayonnaise. (21st December 2018)

Authors:: Merkx, Donny W.H.; Delić, Faruk; Wierenga, Peter A.; Hennebelle, Marie; van Duynhoven, John P.M.
Other Names:: Rondeau‐Mouro Corinne guestEditor.; Van Duynhoven John guestEditor.
Journal:: Magnetic resonance in chemistry
Issue:: Volume 57:Number 9(2019)
Page Start:: 540
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Non-invasive monitoring of in vitro gastric milk protein digestion kinetics by 1H NMR magnetization transfer. (30th July 2022)

Authors:: Mayar, Morwarid; Miltenburg, Julie L.; Hettinga, Kasper; Smeets, Paul A.M.; van Duynhoven, John P.M.; Terenzi, Camilla
Journal:: Food chemistry
Issue:: Volume 383(2022)
Page Start:
Record Type:: Journal Article
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4. Quantification of food polysaccharide mixtures by 1H NMR. (1st January 2018)

Authors:: Merkx, Donny W.H.; Westphal, Yvonne; van Velzen, Ewoud J.J.; Thakoer, Kavish V.; de Roo, Niels; van Duynhoven, John P.M.
Journal:: Carbohydrate polymers
Issue:: Volume 179(2018)
Page Start:: 379
Record Type:: Journal Article
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5. Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy. (1st October 2022)

Authors:: Boerkamp, Vincent J.P.; Merkx, Donny W.H.; Wang, Jianli; Vincken, Jean-Paul; Hennebelle, Marie; van Duynhoven, John P.M.
Journal:: Food chemistry
Issue:: Volume 390(2022)
Page Start:
Record Type:: Journal Article
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6. Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales. (15th February 2023)

Authors:: Yang, Suyeon; Takeuchi, Machi; Friedrich, Heiner; van Duynhoven, John P.M.; Hohlbein, Johannes
Journal:: Food chemistry
Issue:: Volume 402(2023)
Page Start:
Record Type:: Journal Article
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