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L

Loes J.G. Hoppenreijs

Wageningen University & Research

7H-index
9Paper Count
179Citation Count
Published Papers 7
Publication Date
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Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-05-01
err1
errOAAI
errHoppenreijs, Loes J. G.; Brune, Sarah E.; Biedendieck, Rebekka; Krull, Rainer; Boom, Remko M.; Keppler, Julia K.
errShare
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Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-01-01
err6
errOAAI
errHoppenreijs, L. J. G.; Annibal, A.; Vreeke, G. J. C.; Boom, R. M.; Keppler, J. K.
errShare
errSave
Precision fermentation as a route to modify 13-lactoglobulin structure through substitution of specific cysteine residues
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-12-01
err14
errOAAI
errBrune, Sarah E.; Hoppenreijs, Loes J. G.; Kuehl, Toni; Lautenbach, Vanessa; Walter, Johannes; Peukert, Wolfgang; Schwarz, Karin; Imhof, Diana; Boom, Remko M.; Krull, Rainer; Keppler, Julia K.; Biedendieck, Rebekka
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Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction
errFOOD HYDROCOLLOIDS
IF12.4
err2023-08-01
err5
errOAAI
errHoppenreijs, Loes J. G.; Brune, Sarah E.; Biedendieck, Rebekka; Krull, Rainer; Boom, Remko M.; Keppler, Julia K.
errShare
errSave
Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation?
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2023-07-01
err10
errOAAI
errHoppenreijs, Loes J. G.; Overbeck, Achim; Brune, Sarah E.; Biedendieck, Rebekka; Kwade, Arno; Krull, Rainer; Boom, Remko M.; Keppler, Julia K.
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Engineering amyloid and amyloid-like morphologies of β-lactoglobulin
errFOOD HYDROCOLLOIDS
IF12.4
err2022-03-01
err29
errOAAI
errHoppenreijs, L. J. G.; Fitzner, L.; Ruhmlieb, T.; Heyn, T. R.; Schild, K.; van der Goot, A-J; Boom, R. M.; Steffen-Heins, A.; Schwarz, K.; Keppler, J. K.
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Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-09-01
err14
errOAAI
errHoppenreijs, Loes J. G.; Berton-Carabin, Claire C.; Dubbelboer, Arend; Hennebelle, Marie
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Research Directions

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Co-authors
Cooperation Journals
R
Remko M. Boom
H-index: 73 · Papers: 587
A
Arno Kwade
H-index: 71 · Papers: 659
W
Wolfgang Peukert
H-index: 69 · Papers: 774
A
Atze Jan van der Goot
H-index: 67 · Papers: 393
K
Karin Schwarz
H-index: 59 · Papers: 230
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