AAAAAA
Results: 26-40/40
Authors:
BOERBOOM FJG
DEGROOTMOSTERT AEA
PRINS A
VANVLIET T
Citation: Fjg. Boerboom et al., BULK AND SURFACE RHEOLOGICAL BEHAVIOR OF AQUEOUS MILK PROTEIN SOLUTIONS - A COMPARISON, Netherlands milk and dairy journal, 50(2), 1996, pp. 183-198
Authors:
LUYTEN H
VANVLIET T
Citation: H. Luyten et T. Vanvliet, EFFECT OF MATURATION ON LARGE-DEFORMATION AND FRACTURE PROPERTIES OF (SEMI-)HARD CHEESES, Netherlands milk and dairy journal, 50(2), 1996, pp. 295-307
BETA-CAROTENE ABSORPTION AND CLEAVAGE IN RATS IS AFFECTED BY THE VITAMIN-A CONCENTRATION OF THE DIET
Authors:
VANVLIET T
VANVLISSINGEN MF
VANSCHAIK F
VANDENBERG H
Citation: T. Vanvliet et al., BETA-CAROTENE ABSORPTION AND CLEAVAGE IN RATS IS AFFECTED BY THE VITAMIN-A CONCENTRATION OF THE DIET, The Journal of nutrition, 126(2), 1996, pp. 499-508
Authors:
VANVLIET T
WALSTRA P
Citation: T. Vanvliet et P. Walstra, LARGE-DEFORMATION AND FRACTURE-BEHAVIOR OF GELS, Faraday discussions, (101), 1995, pp. 359-370
Authors:
BREMER LGB
WALSTRA P
VANVLIET T
Citation: Lgb. Bremer et al., ESTIMATIONS OF THE AGGREGATION TIME OF VARIOUS COLLOIDAL SYSTEMS, Colloids and surfaces. A, Physicochemical and engineering aspects, 99(2-3), 1995, pp. 121-127
Authors:
VANVLIET T
KEETELS CJAM
Citation: T. Vanvliet et Cjam. Keetels, EFFECT OF PREHEATING OF MILK ON THE STRUCTURE OF ACIDIFIED MILK GELS, Netherlands milk and dairy journal, 49(1), 1995, pp. 27-35
Authors:
LUYTEN H
VANVLIET T
Citation: H. Luyten et T. Vanvliet, FRACTURE PROPERTIES OF STARCH GELS AND THEIR RATE DEPENDENCY, Journal of texture studies, 26(3), 1995, pp. 281-298
Authors:
VANVLIET T
SCHREURS WHP
VANDENBERG H
Citation: T. Vanvliet et al., INTESTINAL BETA-CAROTENE ABSORPTION AND CLEAVAGE IN MEN - RESPONSE OFBETA-CAROTENE AND RETINYL ESTERS IN THE TRIGLYCERIDE-RICH LIPOPROTEINFRACTION AFTER A SINGLE ORAL DOSE OF BETA-CAROTENE, The American journal of clinical nutrition, 62(1), 1995, pp. 110-116
Authors:
JACOBS JCM
HOUBEN JH
VANVLIET T
VANROON PS
KROL B
Citation: Jcm. Jacobs et al., CHARACTERIZATION OF THE FLOW BEHAVIOR OF SAUSAGE EMULSIONS WITH A SIMPLE TUBE VISCOMETER, International journal of food science & technology, 29(3), 1994, pp. 321-329
Authors:
WANINK JF
VANVLIET T
NOUT MJR
Citation: Jf. Wanink et al., EFFECT OF ROASTING AND FERMENTATION ON VISCOSITY OF CEREAL-LEGUME BASED FOOD FORMULAS, Plant foods for human nutrition, 46(2), 1994, pp. 117-126
Authors:
VANROON PS
HOUBEN JH
KOOLMEES PA
VANVLIET T
Citation: Ps. Vanroon et al., MECHANICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MEAT DOUGHS, EITHERHEATED BY A CONTINUOUS PROCESS IN A RADIOFREQUENCY FIELD OR CONVENTIONALLY IN A WATERBATH, Meat science, 38(1), 1994, pp. 103-116
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:
VANVLIET T
WALSTRA P
Citation: T. Vanvliet et P. Walstra, WATER IN CASEIN GELS - HOW TO GET IT OUT OR KEEP IT IN, Journal of food engineering, 22(1-4), 1994, pp. 75-88
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
Authors:
BREMER LGB
BIJSTERBOSCH BH
WALSTRA P
VANVLIET T
Citation: Lgb. Bremer et al., FORMATION, PROPERTIES AND FRACTAL STRUCTURE OF PARTICLE GELS, Advances in colloid and interface science, 46, 1993, pp. 117-128