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Results:
1-24
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Results: 24
Authors:
Martin, AH
Bos, MA
van Vliet, T
Citation: Ah. Martin et al., Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface, FOOD HYDROC, 16(1), 2002, pp. 63-71
Authors:
Meinders, MBJ
Kloek, W
van Vliet, T
Citation: Mbj. Meinders et al., Effect of surface elasticity on Ostwald ripening in emulsions, LANGMUIR, 17(13), 2001, pp. 3923-3929
Authors:
Renkema, JMS
Knabben, JHM
van Vliet, T
Citation: Jms. Renkema et al., Gel formation by beta-conglycinin and glycinin and their mixtures, FOOD HYDROC, 15(4-6), 2001, pp. 407-414
Authors:
Kim, KH
Renkema, JMS
van Vliet, T
Citation: Kh. Kim et al., Rheological properties of soybean protein isolate gels containing emulsiondroplets, FOOD HYDROC, 15(3), 2001, pp. 295-302
Authors:
van den Berg, R
van Vliet, T
Broekmans, WMR
Cnubben, NHP
Vaes, WHJ
Roza, L
Haenen, GRMM
Bast, A
van den Berg, H
Citation: R. Van Den Berg et al., A vegetable/fruit concentrate with high antioxidant capacity has no effecton biomarkers of antioxidant status in male smokers, J NUTR, 131(6), 2001, pp. 1714-1722
Authors:
Rzepiela, AA
van Opheusden, JHJ
van Vliet, T
Citation: Aa. Rzepiela et al., Brownian dynamics simulation of aggregation kinetics of hard spheres with flexible bonds, J COLL I SC, 244(1), 2001, pp. 43-50
Authors:
Kloek, W
van Vliet, T
Meinders, M
Citation: W. Kloek et al., Effect of bulk and interfacial rheological properties on bubble dissolution, J COLL I SC, 237(2), 2001, pp. 158-166
Authors:
Bos, MA
van Vliet, T
Citation: Ma. Bos et T. Van Vliet, Interfacial rheological properties of adsorbed protein layers and surfactants: a review, ADV COLL IN, 91(3), 2001, pp. 437-471
Authors:
Fyrillas, MM
Kloek, W
van Vliet, T
Mellema, J
Citation: Mm. Fyrillas et al., Factors determining the stability of a gas cell in an elastic medium, LANGMUIR, 16(3), 2000, pp. 1014-1019
Authors:
Mellema, M
Heesakkers, JWM
van Opheusden, JHJ
van Vliet, T
Citation: M. Mellema et al., Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry, LANGMUIR, 16(17), 2000, pp. 6847-6854
Authors:
Renkema, JMS
Lakemond, CMM
de Jongh, HHJ
Gruppen, H
van Vliet, T
Citation: Jms. Renkema et al., The effect of pH on heat denaturation and gel forming properties of soy proteins, J BIOTECH, 79(3), 2000, pp. 223-230
Authors:
Kloek, W
Walstra, P
van Vliet, T
Citation: W. Kloek et al., Nucleation kinetics of emulsified triglyceride mixtures, J AM OIL CH, 77(6), 2000, pp. 643-652
Authors:
Kloek, W
Walstra, P
van Vliet, T
Citation: W. Kloek et al., Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures, J AM OIL CH, 77(4), 2000, pp. 389-398
Authors:
Urgert, R
van Vliet, T
Zock, PL
Katan, MB
Citation: R. Urgert et al., Heavy coffee consumption and plasma homocysteine: a randomized controlled trial in healthy volunteers, AM J CLIN N, 72(5), 2000, pp. 1107-1110
Authors:
Jonkman, MJ
van Vliet, T
Walstra, P
Cebula, DJ
Citation: Mj. Jonkman et al., Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold, INT DAIRY J, 9(3-6), 1999, pp. 387-388
Authors:
Hendriks, HFJ
Weststrate, JA
van Vliet, T
Meijer, GW
Citation: Hfj. Hendriks et al., Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects, EUR J CL N, 53(4), 1999, pp. 319-327
Authors:
Baltsavias, A
Jurgens, A
van Vliet, T
Citation: A. Baltsavias et al., Fracture properties of short-dough biscuits: Effect of composition, J CEREAL SC, 29(3), 1999, pp. 235-244
Authors:
Baltsavias, A
Jurgens, A
van Vliet, T
Citation: A. Baltsavias et al., Properties of short-dough biscuits in relation to structure, J CEREAL SC, 29(3), 1999, pp. 245-255
Authors:
Baltsavias, A
Jurgens, A
van Vliet, T
Citation: A. Baltsavias et al., Rheological properties of short doughs at large deformation, J CEREAL SC, 29(1), 1999, pp. 33-42
Authors:
Baltsavias, A
Jurgens, A
van Vliet, T
Citation: A. Baltsavias et al., Large deformation properties of short doughs: Effect of sucrose in relation to mixing time, J CEREAL SC, 29(1), 1999, pp. 43-48
Authors:
Thomas, M
Huijnen, PTHJ
van Vliet, T
van Zuilichem, DJ
van der Poel, AFB
Citation: M. Thomas et al., Effects of process conditions during expander processing and pelleting on starch modification and pellet quality of tapioca, J SCI FOOD, 79(11), 1999, pp. 1481-1494
Authors:
Hilhorst, R
Dunnewind, B
Orsel, R
Stegeman, P
van Vliet, T
Gruppen, H
Schols, HA
Citation: R. Hilhorst et al., Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes, J FOOD SCI, 64(5), 1999, pp. 808-813
Authors:
Mellema, M
van Opheusden, JHJ
van Vliet, T
Citation: M. Mellema et al., Relating colloidal particle interactions to gel structure using Brownian dynamics simulations and the Fuchs stability ratio, J CHEM PHYS, 111(13), 1999, pp. 6129-6135
Authors:
Van Loo, J
Cummings, J
Delzenne, N
Englyst, H
Franck, A
Hopkins, M
Kok, N
Macfarlane, G
Newton, D
Quigley, M
Roberfroid, M
van Vliet, T
van den Heuvel, E
Citation: J. Van Loo et al., Functional food properties of non-digestible oligosaccharides: a consensusreport from the ENDO project (DGXII AIRII-CT94-1095), BR J NUTR, 81(2), 1999, pp. 121-132
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