54 results on '"van Vliet T"'
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2. Consequences of senotherapies for tissue repair and reprogramming
3. Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
4. Bread crispness and morphology can be controlled by proving conditions
5. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
6. Effect of water activity on fracture and acoustic characteristics of a crust model
7. Effect of structure in the sensory characterization of the crispness of toasted rusk roll
8. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
9. Fracture behaviour of bread crust: Effect of bread cooling conditions
10. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
11. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
12. Serum release: The hidden quality in fracturing composites
13. Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
14. Concentration dependence of dynamic moduli of heat-induced soy protein gels
15. Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin
16. Chapter II Functional properties
17. Monitoring Entering and Spreading of Emulsion Droplets at an Expanding Air/Water Interface: A Novel Technique
18. Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
19. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
20. Brownian Dynamics Simulation of Aggregation Kinetics of Hard Spheres with Flexible Bonds
21. Gel formation by β-conglycinin and glycinin and their mixtures
22. Rheological properties of soybean protein isolate gels containing emulsion droplets
23. Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold
24. Structure and rheology of gels formed by aggregated protein particles
25. Influence of Extrusion Shear Forces on the Inactivation of Trypsin Inhibitors in Soy Flour
26. Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties
27. Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
28. The use of pig hepatocytes for cytotoxicity studies of veterinary drugs: A comparative study with furazolidone and other nitrofurans
29. Sedimentation of a single particle in systems of Xanthan with locust bean gum in relation to the rheological behaviour
30. Yielding behaviour of mixtures of xanthan and enzyme-modified galactomannans
31. Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans
32. Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature
33. Gelation and retrogradation of concentrated starch systems: 1 Gelation
34. Water in casein gels; How to get it out or keep it in
35. Structure of acid casein gels 2. Dynamic measurements and type of interaction forces
36. Structure of acid casein gels 1. Formation and model of gel network
37. Inference on ion binding to polyelectrolytes from emulsion rheology
38. Rheology of polyelectrolyte-stabilized emulsions: I. Effects due to conformational properties of adsorbed polymethacrylate
39. Determination of several retinoids, carotenoids and E vitamers by high-performance liquid chromatography : Application to plasma and tissues of rats fed a diet rich in either β-carotene or canthaxanthin
40. Intestinal beta-carotene absorption and cleavage in men: response of beta-carotene and retinyl esters in the triglyceride-rich lipoprotein fraction after a single oral dose of beta-carotene
41. Formation, properties and fractal structure of particle gels
42. Lower ratio of n-3 to n-6 fatty acids in cultured than in wild fish
43. Recrystallization of amylopectin in concentrated starch gels
44. Water in Casein Gels; How to Get it Out or Keep it In
45. PHYSICAL FACTORS DETERMINING GAS CELL STABILITY IN A DOUGH DURING BREAD MAKING
46. BIOCHEMICAL CHARACTERISATION OF WHEAT FLOUR PROTEINS USING GEL CHROMATOGRAPHY AND SDS-PAGE
47. Sedimentation in Aqueous Xanthan + Galactomannan Mixtures
48. Fracture and Yielding of Gels
49. Contribution of Surface and Bulk Rheological Properties to Gas Bubble Stability in Dough
50. Determination of Particle Size Distribution in Tomato Concentrate
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