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Authors: NIJHUIS HH TORRINGA HM MURESAN S YUKSEL D LEGUIJT C KLOEK W
Citation: Hh. Nijhuis et al., APPROACHES TO IMPROVING THE QUALITY OF DRIED FRUIT AND VEGETABLES, Trends in food science & technology, 9(1), 1998, pp. 13-20

Authors: KLOEK W LUYTEN H VANVLIET T
Citation: W. Kloek et al., SMALL AND LARGE-DEFORMATION BEHAVIOR OF MIXTURES OF XANTHAN AND ENZYME-MODIFIED GALACTOMANNANS, Food hydrocolloids, 10(1), 1996, pp. 123-129

Authors: DADARLAT D BICANIC D GIBKES J KLOEK W VANDENDRIES I GERKEMA E
Citation: D. Dadarlat et al., STUDY OF MELTING PROCESSES IN FATTY-ACIDS AND OILS MIXTURES - A COMPARISON OF PHOTOPYROELECTRIC (PPE) AND DIFFERENTIAL SCANNING CALORIMETRY(DSC), Chemistry and physics of lipids, 82(1), 1996, pp. 15-23

Authors: LUYTEN H KLOEK W VANVLIET T
Citation: H. Luyten et al., YIELDING BEHAVIOR OF MIXTURES OF XANTHAN AND ENZYME-MODIFIED GALACTOMANNANS, Food hydrocolloids, 8(5), 1994, pp. 431-440

Authors: LUYTEN H KLOEK W VANVLIET T
Citation: H. Luyten et al., SEDIMENTATION OF A SINGLE-PARTICLE IN SYSTEMS OF XANTHAN WITH LOCUST BEAN GUM IN RELATION TO THE RHEOLOGICAL BEHAVIOR, Food hydrocolloids, 7(4), 1993, pp. 285-298
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