Academic Bibliography

Search 200 years of publications by Ghent University researchers.

Winy Messens

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- Journal Article
- A1
The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp (UGent) and André Huyghebaert (UGent)

(1997) TRENDS IN FOOD SCIENCE & TECHNOLOGY. 8(4). p.107-112
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- Journal Article
- A1
Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate.

John Van Camp (UGent) , Winy Messens, J CLEMENT and André Huyghebaert (UGent)

(1997) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 45(5). p.1600-1607
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- Journal Article
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Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate.

John Van Camp (UGent) , Winy Messens, J CLEMENT and André Huyghebaert (UGent)

(1997) FOOD CHEMISTRY. 60(3). p.417-424
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- Conference Paper
- C1
Immunolocalization of microtubules in root tips of Arabidopsis thaliana.

Kathleen Claes (UGent) , Winy Messens and Patric Van Oostveldt (UGent)

(1996) Jaarboek 1996, Nederlandse Vereniging voor Microscopie. p.117-118
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- Conference Paper
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High pressure treatment of dairy products. Proceedings International Symposium: Fresh novel foods by high pressure, VTT in collaboration with KUL, Helsinki, Finland, 21-22 september 1998, 115-121.

Winy Messens, Koen Dewettinck (UGent) , John Van Camp (UGent) and André Huyghebaert (UGent)

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