Tony Van Vliet
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(Suggest an Edit or Addition)Tony Van Vliet's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Physical quality of pelleted animal feed 3. Contribution of feedstuff components (1998) (294)
- Rheological properties of filled gels. Influence of filler matrix interaction (1988) (266)
- CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION (2005) (218)
- Relation between syneresis and rheological properties of particle gels (1991) (216)
- STRAIN-HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION (1992) (205)
- Gel formation by β-conglycinin and glycinin and their mixtures (2001) (184)
- Theoretical and experimental study of the fractal nature of the structure of casein gels (1989) (180)
- Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust (2007) (174)
- Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties (1997) (167)
- On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids (2002) (157)
- Large deformation and fracture behaviour of gels. (1996) (150)
- Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance (1996) (142)
- Rheological properties of rennet-induced skim milk gels. 1. Introduction. (1988) (141)
- Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality (2003) (137)
- On the fractal nature of the structure of acid casein gels (1990) (135)
- Shear and extensional properties of bread doughs affected by their minor components (2005) (134)
- Dispersed Systems: Basic Considerations (2007) (131)
- Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance (1996) (128)
- Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure (2007) (127)
- Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties (1997) (123)
- Food colloids, biopolymers, and materials (2003) (121)
- Gelation and retrogradation of concentrated starch systems: 1 Gelation (1996) (120)
- How gluten properties are affected by pentosans (2004) (118)
- Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations (2003) (118)
- Rheology and structure of milk protein gels (2004) (116)
- Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes (1999) (115)
- The effect of mixing on glutenin particle properties: aggregation factors that affect gluten function in dough (2005) (111)
- Structure of acid casein gels 2. Dynamic measurements and type of interaction forces (1990) (111)
- Rheological behaviour of wheat glutens at small and large deformations. Comparison of two glutens differing in bread making potential. (1996) (110)
- Structure of acid casein gels. 1. Formation and model of gel network. (1990) (107)
- The role of the gluten network in the crispness of bread crust (2006) (105)
- Categorization of rheological scaling models for particle gels applied to casein gels (2002) (104)
- Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed (2009) (102)
- Microstructure formation and rheological behaviour of dough under simple shear flow (2006) (101)
- Comparison of various methods to evaluate fracture phenomena in food materials. (1992) (99)
- Rheological properties of soybean protein isolate gels containing emulsion droplets (2001) (97)
- Formation, properties and fractal structure of particle gels (1993) (94)
- Gelation and interfacial behaviour of vegetable proteins (2002) (86)
- Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Effect of Gluten Composition (1996) (86)
- The physical chemistry of curd making. (1986) (85)
- Use of polysaccharides to control protein adsorption to the air-water interface (2006) (84)
- Cold gelation of whey protein emulsions (2006) (83)
- Strain hardening as an indicator of bread-making performance: A review with discussion (2008) (83)
- Influence of the composition of the milk fat globule membrane in the rheological properties of acid milk gels (1982) (82)
- The Kieffer dough and gluten extensibility rig - An experimental evaluation (2003) (82)
- On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs (2004) (82)
- Gelation of soy glycinin; influence of pH and ionic strength on network structure in relation to protein conformation. (2003) (79)
- Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures (2000) (78)
- Fracture properties of short-dough biscuits : Effect of Composition (1999) (77)
- Rheological Properties of Heat-Induced β-Lactoglobulin Gels (1990) (75)
- Fat Crystal Networks. (2001) (75)
- Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry (2000) (74)
- Rheological properties of short doughs at large deformation (1997) (74)
- Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size (2009) (74)
- Conformational Aspects of Proteins at the Air/Water Interface Studied by Infrared Reflection−Absorption Spectroscopy (2003) (74)
- Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network (2004) (69)
- Structure and Mechanics of Starch Bread (1996) (68)
- Recrystallization of amylopectin in concentrated starch gels. (1996) (67)
- Water in casein gels; how to get it out or keep it in. (1994) (67)
- Structure of acid casein gels (1990) (65)
- On the relationship between large-deformation properties of wheat flour dough and baking quality (2004) (65)
- Understanding the structure and properties of gluten: an overview. (2000) (65)
- Permeability of heterogeneous gels (1979) (64)
- Effect of Surface Elasticity on Ostwald Ripening in Emulsions (2001) (64)
- Nucleation kinetics of emulsified triglyceride mixtures (2000) (63)
- Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs (2002) (62)
- Serum separation and structure of depletion- and bridging-flocculated emulsions: a comparison (2004) (62)
- Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream (2005) (62)
- Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface (2002) (62)
- Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels (2008) (62)
- Structure of casein gels made by combined acidification and rennet action (1990) (61)
- Terminology to be used in cheese rheology. (1991) (61)
- ACOUSTIC EMISSION, FRACTURE BEHAVIOR AND MORPHOLOGY OF DRY CRISPY FOODS: A DISCUSSION ARTICLE (2006) (61)
- Serum release: The hidden quality in fracturing composites (2007) (60)
- Effect of preheating of milk on the structure of acidified milk gels (1995) (60)
- Relationship between the sponge structure of starch bread and its mechanical properties (1996) (59)
- Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough (2004) (58)
- Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature (1996) (57)
- Acid skim milk gels: The gelation process as affected by preheating pH (2008) (56)
- Concentration dependence of dynamic moduli of heat-induced soy protein gels (2004) (55)
- Rheological properties of rennet-induced skim milk gels. 2. The effect of temperature. (1988) (55)
- Gelation and retrogradation of concentrated starch systems. 2. Retrogradation. (1996) (54)
- Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times (2007) (53)
- Bread crispness and morphology can be controlled by proving conditions (2010) (52)
- Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. (1988) (51)
- Rheological classification of foods and instrumental techniques for their study (1999) (51)
- Relating colloidal particle interactions to gel structure using Brownian dynamics simulations and the Fuchs stability ratio (1999) (51)
- Fracture properties of starch gels and their rate dependency (1995) (49)
- Estimations of the aggregation time of various colloidal systems (1995) (49)
- Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties (2010) (48)
- Characterization of the consistency of Gouda cheese: rheological properties. (1991) (48)
- Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels (2008) (47)
- Effect of water activity on fracture and acoustic characteristics of a crust model (2009) (47)
- Stress-Strain Curves of Adsorbed Protein Layers at the Air/Water Interface Measured with Surface Shear Rheology (2002) (46)
- Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread. (1996) (46)
- Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them (2008) (46)
- Rearrangements in acid-induced casein gels during and after gel formation. (1997) (46)
- Rheology and Fracture Mechanics of Foods (2013) (45)
- Control of strength and stability of emulsion-gels by a combination of long- and short-range interactions (2003) (45)
- An improved instrumental characterization of mechanical and acoustic properties of crispy cellular solid food (2007) (45)
- Particle size distribution in tomato concentrate and effects on rheological properties. (1997) (44)
- Mechanical properties of fat dispersions prepared in a mechanical crystallizer (2005) (44)
- Modeling water sorption dynamics of cellular solid food systems using free volume theory (2009) (43)
- Rheological properties of rennet-induced skim milk gels. 5. Behaviour at large deformations. (1989) (43)
- Structure and rheology of gels formed by aggregated protein particles (2000) (42)
- CROSS: Modelling Crowd Behaviour with Social-Cognitive Agents (2013) (42)
- INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS (2011) (40)
- Effects of process conditions during expander processing and pelleting on starch modification and pellet quality of tapioca (1999) (40)
- RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAM (1980) (40)
- Rheology of cheese (1982) (39)
- Properties of Short-Dough Biscuits in Relation to Structure☆ (1999) (39)
- Spreading of partially crystallized oil droplets on an air/water interface (2004) (39)
- Fracture and Yielding of Gels (1991) (37)
- Flow-Induced Coalescence in Protein-Stabilized Highly Concentrated Emulsions: Role of Shear-Resisting Connections between the Droplets (2002) (37)
- Polymer-stabilized free liquid films (1978) (37)
- EFFECT OF CONCENTRATION ON THE RHEOLOGY AND SERUM SEPARATION OF TOMATO SUSPENSIONS (2002) (36)
- Polysaccharide charge density regulating protein adsorption to air/water interfaces by protein/polysaccharide complex formation. (2007) (36)
- Flow and Fracture Phenomena in Adsorbed Protein Layers at the Air/Water Interface in Connection with Spreading Oil Droplets (2003) (36)
- On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products (2007) (35)
- Influence of polymerization initiation rate on permeability of aqueous polyacrylamide gels (1981) (35)
- Fracture behaviour of bread crust: Effect of ingredient modification (2008) (35)
- Factors affecting fracture properties of short-dough biscuits. (1997) (34)
- RELATIONSHIP BETWEEN WATER ACTIVITY, DEFORMATION SPEED, AND CRISPNESS CHARACTERIZATION (2009) (34)
- Time dependent fracture behaviour of food. (1993) (32)
- Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin (2003) (31)
- Phase separation in mixed biopolymer systems (2003) (31)
- Effect of processing conditions on the composition and rheological properties of applesauce (1998) (31)
- Foams and surface rheological properties of β-casein, gliadin and glycinin (2003) (31)
- Characterization of the consistency of Gouda cheese: fracture properties. (1991) (30)
- Gelation and retrogradation of concentrated starch gels. (1994) (28)
- Large deformation behavior of fat crystal networks (2005) (28)
- Fracture behaviour of bread crust: Effect of bread cooling conditions (2008) (28)
- Studying food colloids: Past, present and future (2003) (27)
- Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose (2004) (27)
- RELATIVE IMPORTANCE OF COHESION AND ADHESION FOR SENSORY STICKINESS OF SEMISOLID FOODS (2004) (26)
- Regular ArticleRheological Properties of Short Doughs at Large Deformation (1999) (23)
- Physical factors determining gas cell stability in a dough during bread making (1995) (23)
- Pulse NMR of Casein Dispersions (1989) (23)
- Effect of structure in the sensory characterization of the crispness of toasted rusk roll (2008) (23)
- Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR (2010) (23)
- Effect of maturation on large deformation and fracture properties of (semi-)hard cheeses. (1996) (22)
- Large shear deformation of particle gels studied by Brownian dynamics simulations (2002) (22)
- Mechanical Properties of Concentrated Food Gels (1995) (21)
- Interaction of water unextractable solids and xylanase with gluten protein: effect of wheat cultivar (2005) (20)
- Brownian dynamics simulation of aggregation kinetics of hard spheres with flexible bonds (2001) (20)
- Rheological properties of skim milk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus (1990) (20)
- ‘Food goes nano’– New horizons for food structure research (2003) (19)
- Modelling Crowd dynamics, influence factors related to the probability of a riot (2007) (18)
- Effect of Pentosans on Gluten Formation and Properties (2004) (18)
- Physical stability of chocolate milk (2007) (18)
- Rheology of polyelectrolyte-stabilized emulsions: II. Dynamic measurements (1978) (18)
- Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM (2007) (17)
- Yielding behaviour of mixtures of xanthan and enzyme-modified galactomannans. (1994) (17)
- Colloidal aggregation: Mechanisms and implications (2003) (17)
- Large-deformation properties of wheat dough in uni- and biaxial extension. Part II. Gluten dough (2004) (17)
- Factors Determining the Stability of a Gas Cell in an Elastic Medium (2000) (16)
- Theoretical and experimental study of the fractal nature of casein gels. (1989) (16)
- Complex coacervation of globular proteins and gum arabic (2003) (16)
- Effect of roasting and fermentation on viscosity of cereal-legume based food formulas (1994) (16)
- Aggregation and gelation (2003) (16)
- Manipulation of Adsorption Behaviour at Liquid Interfaces by Changing Protein-Polysaccharide Electrostatic Interactions (2007) (16)
- On the fractal nature of particle gels. (1991) (16)
- Inventory of test methods. (1991) (15)
- Fracture mechanics of solid foods. (1995) (14)
- Attributional asymmetries in relation to dysphoria and self-esteem (1989) (14)
- Rheology of acid skim milk gels (2005) (14)
- Note on the shear modulus of rennet-induced milk gels (1985) (13)
- Rheology of polyelectrolyte-Stabilized Emulsions. I. Effects due to Conformational Properties of Adsorbed Polymethacrylate (1978) (13)
- Understanding Human Factors in Cyber Security as a Dynamic System (2017) (13)
- Creaming behaviour of dispersed particles in dilute xanthan solutions. (1993) (13)
- Consistency of Cheese (1987) (12)
- The heat stability of concentrated skim milk. (1991) (12)
- Influence of extrusion shear forces on the inactivation of trypsin inhibitors in soy flour. (1998) (12)
- Quantification of a 3D structural evolution of food composites under large deformations using microrheology (2008) (12)
- Influence of a filler on the rheological and fracture properties of food materials. (1990) (11)
- Colloidal aspects of texture perception (2010) (11)
- Determination of fracture stresses of adsorbed protein layers at air-water interfaces (2003) (11)
- The contribution of time-dependent stress relaxation in protein gels to the recoverable energy that is used as a tool to describe food texture (2015) (11)
- Weak particle networks. (1989) (10)
- Effect of retrogradation on the structure and mechanics of concentrated starch gels. (1995) (10)
- Oscillatory water sorption dynamics of bread crust (2011) (10)
- A Dutch Attributional Style Questionnaire: Psychometric properties and findings of some Dutch-American differences (1986) (9)
- Rheological studies on gluten. (1991) (9)
- A New Device for Studying Deep-Frying Behavior of Batters and Resulting Crust Properties (2008) (9)
- Inference on ion binding to polyelectrolytes from emulsion rheology (1981) (9)
- Fracture properties of starch gels. (1990) (8)
- Physical and chemical interactions in pH-induced aggregation and gelation of whey proteins (2003) (8)
- Large Deformation properties of Short Doughs : Effect of Sucrose in relation to mixing time (1999) (8)
- Mechanisms of coalescence in highly concentrated protein-stabilized emulsions (2001) (8)
- Discussion session on solid food materials (2006) (7)
- Bulk and surface rheological behaviour of aqueous milk protein solutions. A comparison. (1996) (7)
- Functional properties in industrial applications (2003) (7)
- Influence of pulsed electric field processing on the structure and gelation of egg white (2003) (7)
- Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans (1996) (7)
- Kinetic aspects of the heat-induced coagulation of concentrated skim milk. (1992) (7)
- Mechanical properties of concentrated starch systems during heating, cooling and storage. (1992) (7)
- Stability of spray-dried protein-stabilized emulsions : Effects of different carbohydrate additives (2003) (7)
- Protease-induced nano-tubular gels from α-lactalbumin (2003) (6)
- Effects of sample size and preparation. (1991) (6)
- Note on the shortness of the consistency of Dutch-type cheese. (1987) (6)
- Fracture events in rusk roll and the effect of changing water activity (2006) (6)
- Why coarse toasted rusk rolls are crispier than fine ones (2012) (5)
- Protein + small-molecule surfactant mixtures: Thermodynamics of interactions and functionality (2003) (5)
- Interfacial mechanisms underlying lipid damage of beer foam (2003) (5)
- A constant stress, parallel plate viscometer without bearing for very low shear stresses (1981) (5)
- Mechanical properties of emulsions, stabilized by a polyelectrolyte (1978) (5)
- Modelling the dynamics of motivational and situated behavior (2008) (5)
- Effect of surfactants on rheological properties of acid induced sodium caseinate emulsion gels (2003) (5)
- Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough (1995) (5)
- The formation and properties of biopolymer gels (2003) (5)
- The gel properties of some beverages (1984) (5)
- Generic Message Propagation Simulator: The Role of Cultural, Geogrphic and Demographic Factors (2010) (5)
- Effect of ionic calcium on the flocculation and gelation of sodium caseinate oil-in- water emulsions (2003) (5)
- Diffusing wave spectroscopy studies of gel formation (2003) (4)
- Understanding the sensory attributes crispy and chrunchy: an integrated approach (2003) (4)
- Relevance of biaxial strain hardening to the gas retention of dough. (1993) (4)
- Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability (2003) (4)
- Measurement of bubble instability under conditions of rapid pressure change (2003) (4)
- On the relationship between large-deformation properties and biochemical parameters of wheat flour dough in relation to breadmaking quality. (1996) (4)
- Static and dynamic properties of proteins adsorbed at three different liquid interfaces (2003) (4)
- Interactions between adsorbed macromolecules : measurements on emulsions and liquid films (1977) (4)
- Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception (2005) (4)
- Proposing a Relationship between the Spreading Coefficient and the Whipping Time of Cream (2005) (4)
- Role of calcium phosphate in the high-pressure-induced gelation of milk (2003) (4)
- Gel Formation by Soy Glycinin in Bulk and at Interfaces (2002) (3)
- Structure of Fat Crystal Aggregates (1997) (3)
- Biaxial strain hardening in relation to foam formation and stability against disproportionation. (1994) (3)
- Structure and properties of carrageenan + micellar casein mixtures (2003) (3)
- Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface (2003) (3)
- Transport phenomena in interface and colloid science. (1991) (3)
- Sedimentation of a single particle in systems of xanthan with locust bean gum in relation to the rheological behaviour. (1993) (3)
- Coil-helix transition of ι-carrageenan as a function of chain regularity: The effect of counterion valency (2003) (3)
- Structure and rheology of particle gels, a dynamic interplay (2000) (3)
- Pressure effects on mixtures of hydrocolloids and milk proteins (2003) (3)
- Structure of fat crystal aggregates as determined from steady shear viscometry. (1996) (3)
- Fourteen years strain hardening as an indicator of bread-baking performance, questions still to be solved. (2007) (3)
- In situ deformation of hydrated food samples (2003) (2)
- MONITORING THE STRUCTURE OF FLOCCULATED EMULSIONS UNDER SHEAR BY DWS AND CSLM (2003) (2)
- A spin probe ESR study of sugar water mixtures in the liquid and glassy state. (1992) (2)
- Water sorption and transport in dry crispy bread crust (2010) (2)
- Depletion flocculation by polysaccharides in whey protein stabilised emulsions at high whey protein concentrations (2002) (2)
- Microstructural evolution of mixed gels and their rheological behaviour (2003) (2)
- Emulsion Rheology As a Tool to Study the Interaction between Multivalent Ions and polyelectrolyte (1979) (2)
- Surface rheological properties of soy glycinin: Gel layer formation and conformational aspects (2001) (2)
- Rheology of gels and suspensions containing fractal aggregates; perspectives and limitations. (1997) (2)
- On the rate of swelling of (para)casein micelles after a drop in temperature. (1989) (2)
- Crystallization and rheological properties of milk fat spreads. (1994) (2)
- Influence of starch–flavour interactions on structural properties of aqueous starch dispersions (2003) (2)
- Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold (1999) (2)
- Interfacial rheology and interfacial gelation partitioning (2003) (1)
- Sedimentation in Aqueous Xanthan + Galactomannan Mixtures (1991) (1)
- Physico-chemical aspects af gluten proteins (2003) (1)
- Effect of temperature and hydrodynamic conditions on structure and drop size in a phase-separated gelatin + dextran system (2003) (1)
- Impact of fine particles and their wettability on coalescence and phase inversion in sunflower oil + water systems (2003) (1)
- Failure behaviour of adsorbed protein layers: Consequences for emulsion and foam stability (2003) (1)
- Dynamics of protein adsorption layers at liquid interfaces (2003) (1)
- Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer. (2007) (1)
- Proceedings of the World congress on social simulation 2008 (2008) (1)
- Retrogradation of concentrated starch gels (1992) (1)
- Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust (2007) (1)
- Spatial distribution of mixed whey proteins at the air-water interface (2003) (1)
- Adsorption properties and conformational aspects of proteins at the air-water interface measured by infra-red reflection absorption spectrometry (2003) (1)
- Macrostructure and viscosity of aggregating colloidal casein micelles under strong shearing forces (2003) (1)
- Determination of particle size distribution in tomato concentrate. (1993) (1)
- Individual Fracture Events in Cellular Foods (2006) (0)
- Very weak gels, caused by polysaccharides. (1992) (0)
- List of Contributors to FICS IV and V (2005) (0)
- DISPROPORTIONATION IN SYSTEMS OF PROTEIN-STABILIZED GAS BUBBLES (2003) (0)
- Developments in physical chemistry relevant for food technology. (1989) (0)
- Individual fracture events in cellular solid foods (2007) (0)
- Interrelation between the dynamic moduli and the relaxation modulus of rennet-induced skimmilk gels. (1990) (0)
- BIOCHEMICAL CHARACTERISATION OF WHEAT FLOUR PROTEINS USING GEL CHROMATOGRAPHY AND SDS-PAGE (1995) (0)
- The structure of casein gels as derived from rheoligical studies (1984) (0)
- Improvement of rheological properties of flour doughs with (per) oxidases. (1997) (0)
- Phase behaviour in protein stabilised emulsion, in relation to gel formation (2000) (0)
- Surface rheological properties of proteins; a comparison of B-casein, gliadin and glycinin (1999) (0)
- Structure and Rheology of rennet casein gels (2000) (0)
- Crispy Cracks Symposium Explores Crispness and Water Management (2008) (0)
- Cognitive, social agents, a simulation in the field of crowd behaviour (2006) (0)
- Fracture Properties of Gouda Cheese (1986) (0)
- Foreword and Collection of letters (2008) (0)
- Isolation, characterization and heat denaturation of soy glycinin and ß-conlycinin. (1996) (0)
- Glutenin macropolymjer is a gel formed by particles: Average particle size determines the gel rigidity (2003) (0)
- Structure-function relationships of wheat gluten. (1998) (0)
- Physical characterization of soy milk. (1990) (0)
- Thickening and gelation: which are the relevant rheological properties? (1992) (0)
- The sedimentation of a single particle in xanthan-galactomannan gum mixtures. (1992) (0)
- Isolation and characterization of the soy proteins glycinin and ß-conglycirin. (1996) (0)
- Publisher's Note: Scaling of sound emission energy and fracture behavior of cellular solid foods [Phys. Rev. E77, 036116 (2008)] (2008) (0)
- Fracture mechanics of crispy/crunchy products (2003) (0)
- Brownian Dynamics Simulation of Colloid Aggregation and Gelation (1999) (0)
- Particle gels studied by confocal microscopy and Brownian dynamics. (1994) (0)
- Proceedings of the fourth European social simulation association conference (2007) (0)
- Beyond the brain: Embodied, situated and distributed cognition (2006) (0)
- Crispness of cellular solid foods (2003) (0)
- Structure and fracture of biopolymer networks (2005) (0)
- On the mechanism of action of peroxidase in wheat dough (1999) (0)
- The detailed structure of particle gels as studied by confocal microscopy. (1994) (0)
- Combined effect of bulk and interfacial rheological properties in the stabilisation of bubbles against shrinkage (2000) (0)
- Interrelationship between aw, deformation speed, and crispness characterization (2008) (0)
- Crispy/crunchy behaviour of cellular solid foods (2003) (0)
- Biochemical parameters of gluten in relation to fundamental rheological properties. (1996) (0)
- Contribution of Surface and Bulk Rheological Properties to Gas Bubble Stability in Dough (1993) (0)
- Rheological properties of Xanthan and Xanthan-galactomannan gum mixtures. (1990) (0)
- Emulsions, foams and interfaces (2003) (0)
- On the rheological and fracture properties of doughs and heated comminuted cured meat products. (1993) (0)
- Biochemical characteristics of gluten in relation to fundamental rheological properties. (1993) (0)
- Fibres and taste: Effect on crispness (2009) (0)
- Comparing nucleation and crystallization behaviour in bulk and emulsified fat systems (2003) (0)
- Time dependent behaviour of xanthan-galactomannan dispersions and its effect on the sedimentation rate of dispersed particles. (1992) (0)
- Spreadibility of (low-fat) spreads; some rheological aspects. (1991) (0)
- Revealing the chemical fine structure of galactomannans helps us to understand their functionality (2001) (0)
- 5th Iccrts " the Evolution of C2 " Awareness Development across Perspectives Tool (adapt) (2010) (0)
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