62 results on '"van Vliet, T."'
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2. Consequences of senotherapies for tissue repair and reprogramming
3. Special issue 3rd NIZO Dairy Conference - Dynamics of Texture, Process and Perception (Part 1)
4. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
5. Bread crispness and morphology can be controlled by proving conditions
6. Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
7. Effect of water activity on fracture and acoustic characteristics of a crust model
8. Fracture behaviour of bread crust: Effect of bread cooling conditions
9. Fracture behaviour of bread crust: Effect of ingredient modification
10. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
11. Effect of structure in the sensory characterization of the crispness of toasted rusk roll
12. Serum release: The hidden quality in fracturing composites
13. Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust
14. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
15. Microstructure formation and rheological behaviour of dough under simple shear flow
16. Journal of Cereal Science
17. Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
18. Concentration dependence of dynamic moduli of heat-induced soy protein gels
19. On the relationship between large-deformation properties of wheat flour dough and baking quality
20. Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin
21. Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations
22. Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs
23. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
24. Monitoring Entering and Spreading of Emulsion Droplets at an Expanding Air/Water Interface: A Novel Technique
25. Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
26. Brownian Dynamics Simulation of Aggregation Kinetics of Hard Spheres with Flexible Bonds
27. Gel formation by β-conglycinin and glycinin and their mixtures
28. Rheological properties of soybean protein isolate gels containing emulsion droplets
29. Fracture Properties of Short-Dough Biscuits: Effect of Composition
30. Properties of Short-Dough Biscuits in Relation to Structure
31. Influence of calcium ion activity on aggregation of casein micelles at pH 5 in the cold
32. Rheological Properties of Short Doughs at Large Deformation
33. Large Deformation Properties of Short Doughs: Effect of Sucrose in Relation to Mixing Time
34. Influence of Extrusion Shear Forces on the Inactivation of Trypsin Inhibitors in Soy Flour
35. Effect of simultaneous, single oral doses of beta-carotene with lutein or lycopene on the beta-carotene and retinyl ester responses in the triacylglycerol-rich lipoprotein fraction of men
36. Physical quality of pelleted animal feed 3. Contribution of feedstuff components
37. Rheological Properties of Short Doughs at Small Deformation
38. Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties
39. Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
40. Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance
41. Relationship between the Sponge Structure of Starch Bread and its Mechanical Properties
42. Gelation and retrogradation of concentrated starch systems: 1 Gelation
43. Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature
44. Structure and Mechanics of Starch Bread
45. Effects of Lipid Surfactants on the Structure and Mechanics of Concentrated Starch Gels and Starch Bread
46. Recrystallization of amylopectin in concentrated starch gels
47. Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential
48. Fundamental and Empirical Rheological Behaviour of Wheat Flour Doughs and Comparison with Bread Making Performance
49. Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans
50. Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Effect of Gluten Composition
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