114 results on '"van Vliet T"'
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2. To breathe or not to breathe: Understanding how oxygen sensing contributes to age-related phenotypes
3. Water Sorption and Transport in Dry, Crispy Bread Crust
4. Contribution of Surface and Bulk Rheological Properties to Gas Bubble Stability in Dough
5. Mechanical Properties of Concentrated Starch Systems during Heating, Cooling, and Storage
6. Determination of Particle Size Distribution in Tomato Concentrate
7. Creaming Behaviour of Dispersed Particles in Dilute Xanthan Solutions
8. Effect of Pentosans on Gluten Formation and Properties
9. Large-deformation Properties of Wheat Flour and Gluten Dough in Uni- and Biaxial Deformation
10. Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface
11. Chapter II Functional properties
12. Structure and rheology of gels formed by aggregated protein particles
13. Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough
14. BIOCHEMICAL CHARACTERISATION OF WHEAT FLOUR PROTEINS USING GEL CHROMATOGRAPHY AND SDS-PAGE
15. PHYSICAL FACTORS DETERMINING GAS CELL STABILITY IN A DOUGH DURING BREAD MAKING
16. Fracture Mechanics of Solid Foods
17. Water in Casein Gels; How to Get it Out or Keep it In
18. A Spin Probe ESR Study of Sugar Water Mixtures in the Liquid and Glassy State
19. TIME DEPENDENT BEHAVIOUR OF XANTHAN-GALACTOMANNAN DISPERSIONS AND ITS EFFECT ON THE SEDIMENTATION RATE OF DISPERSED PARTICLES
20. Fracture and Yielding of Gels
21. Sedimentation in Aqueous Xanthan + Galactomannan Mixtures
22. Rheological Properties of Xanthan and Xanthan-Galactomannan Gum Mixtures
23. Consequences of senotherapies for tissue repair and reprogramming
24. Fracture Properties of Gouda Cheese
25. WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES
26. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
27. Bread crispness and morphology can be controlled by proving conditions
28. Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
29. Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the Crust
30. Effect of water activity on fracture and acoustic characteristics of a crust model
31. Fracture behaviour of bread crust: Effect of bread cooling conditions
32. Fracture behaviour of bread crust: Effect of ingredient modification
33. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
34. Water Content or Water Activity: What Rules Crispy Behavior in Bread Crust?
35. Effect of structure in the sensory characterization of the crispness of toasted rusk roll
36. Serum release: The hidden quality in fracturing composites
37. Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust
38. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
39. Effect of fortified spread on homocysteine concentration in apparently healthy volunteers
40. Microstructure formation and rheological behaviour of dough under simple shear flow
41. Journal of Cereal Science
42. Research goals for folate and related B vitamin in Europe
43. Bioavailability of folic acid from fortified pasteurised and UHT-treated milk in humans
44. RELATIVE IMPORTANCE OF COHESION AND ADHESION FOR SENSORY STICKINESS OF SEMISOLID FOODS
45. Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
46. Large shear deformation of particle gels studied by Brownian dynamics simulations
47. Concentration dependence of dynamic moduli of heat-induced soy protein gels
48. On the relationship between large-deformation properties of wheat flour dough and baking quality
49. Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin
50. Determination of Fracture Stresses of Adsorbed Protein Layers at Air−Water Interfaces
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