516 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. Consequences of senotherapies for tissue repair and reprogramming
4. Characterisation of defects in porous silicon as an anode material using positron annihilation Doppler Broadening Spectroscopy
5. A Spin Probe ESR Study of Sugar Water Mixtures in the Liquid and Glassy State
6. Relations between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR
7. Bread crispness and morphology can be controlled by proving conditions
8. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties
9. Effect of water activity on fracture and acoustic characteristics of a crust model
10. Effect of structure in the sensory characterization of the crispness of toasted rusk roll
11. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
12. Fracture behaviour of bread crust: Effect of bread cooling conditions
13. Physiological hypoxia restrains the senescence-associated secretory phenotype via AMPK-mediated mTOR suppression
14. Rheological Properties of Xanthan and Xanthan-Galactomannan Gum Mixtures
15. Effect of fortified spread on homocysteine concentration in apparently healthy volunteers
16. Research goals for folate and related B vitamin in Europe
17. Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times
18. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
19. Serum release: The hidden quality in fracturing composites
20. Bioavailability of folic acid from fortified pasteurised and UHT-treated milk in humans
21. Water Sorption and Transport in Dry, Crispy Bread Crust
22. Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects
23. Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes
24. Contribution of Surface and Bulk Rheological Properties to Gas Bubble Stability in Dough
25. Mechanical Properties of Concentrated Starch Systems during Heating, Cooling, and Storage
26. Determination of Particle Size Distribution in Tomato Concentrate
27. Creaming Behaviour of Dispersed Particles in Dilute Xanthan Solutions
28. Effect of Pentosans on Gluten Formation and Properties
29. Large-deformation Properties of Wheat Flour and Gluten Dough in Uni- and Biaxial Deformation
30. Entering and spreading of protein-stabilized emulsion droplets at the expanding air-water interface
31. Chapter II Functional properties
32. Effect of roasting and fermentation on viscosity of cereal-legume based food formulas
33. Structure and rheology of gels formed by aggregated protein particles
34. Dextran-induced depletion flocculation in oil-in-water emulsions in the presence of sucrose
35. Concentration dependence of dynamic moduli of heat-induced soy protein gels
36. Relation between syneresis and rheological properties of particle gels
37. Uptake and accumulation of ajmalicine into isolated vacuoles of cultured cells of Catharanthus roseus (L.) G. Don. and its conversion into serpentine
38. Rheological properties of skim milk gels at various temperatures; interrelation between the dynamic moduli and the relaxation modulus
39. Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin
40. Multifunctional fibre reinforced composites: From smart out-of-oven manufacturing to integrated sensing and de-icing capabilities
41. Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough
42. BIOCHEMICAL CHARACTERISATION OF WHEAT FLOUR PROTEINS USING GEL CHROMATOGRAPHY AND SDS-PAGE
43. PHYSICAL FACTORS DETERMINING GAS CELL STABILITY IN A DOUGH DURING BREAD MAKING
44. Fracture Mechanics of Solid Foods
45. Water in Casein Gels; How to Get it Out or Keep it In
46. TIME DEPENDENT BEHAVIOUR OF XANTHAN-GALACTOMANNAN DISPERSIONS AND ITS EFFECT ON THE SEDIMENTATION RATE OF DISPERSED PARTICLES
47. Monitoring Entering and Spreading of Emulsion Droplets at an Expanding Air/Water Interface: A Novel Technique
48. Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface
49. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
50. Fracture and Yielding of Gels
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