Gelation and retrogradation of concentrated starch systems: 2. Retrogradation by Keetels, C.J.A.M., Vliet, T.van, Walstra, P.

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Kinetic Modeling of Enzyme Inactivation:  Kinetics of Heat Inactivation at 90−110 °C of Extracellular Proteinase from Pseudomonas fluorescens 22F by Schokker, Erix P, van Boekel, A. J. S

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Brownian dynamics simulation of particle gel formation: from argon to yoghurt by Bijsterbosch, Bert H., Bos, Martin T. A., Dickinson, Eric, van Opheusden, Joost H. J., Walstra, Pieter

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Relating colloidal particle interactions to gel structure using Brownian Dynamic simulations and the Fuchs stability ratio by Mellema, M, Opheusden, J.H.J., van, Vliet, T., van

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Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature by Keetels, C.J.A.M., van Vliet, T., Walstra, P.

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Kinetic Modelling of the Thermal Aggregation of Patatin by Pots, A, Gruppen, H, Jongh, H.H.J., de, Boekel, M.A.J.S., van, Voragen, A.G.J, Walstra, P

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Estimations of the aggregation time of various colloidal systems by Bremer, Leon G.B, Walstra, Pieter, van Vliet, Ton

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Transient Foaming Behavior of Aqueous Alcohol Solutions as Related to Their Dilational Surface Properties by Tuinier, Remco, Bisperink, Chris G.J., van den Berg, Cor, Prins, Albert

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Surface dilation and fluid-dynamical behavior of newtonian liquids in an overflowing cylinder: I. Pure liquids by Bergink-Martens, D.J.M, Bos, H.J, Prins, A, Schulte, B.C

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Rheological Properties of Short Doughs at Large Deformation by Baltsavias, A., Jurgens, A., van Vliet, T.

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Foaming behaviour and dynamic surface properties of liquids by Prins, Albert, van Kalsbeek, Hotze KAI

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Particle size distribution in tomato concentrate and effects on rheological properties by Ouden, F.W.C. den (H.J. Heinz b.v., Elst, The Netherlands.), Vliet, T. van

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A Study on Advanced Maillard Reaction in Heated Casein/Sugar Solutions: Colour Formation by Morales, F, Boekel, M.A.J.S., van

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Influence of calcium ion activity on aggregation of casein micelles at pH5 in the cold by Jonkman, M.J, Vliet, T., van, Walstra, P, Cebula, D.J

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Casein sub-micelles : do they exist? by Walstra, P

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Flavour forming abilities and amino acid requirements of Lactococcus Lactis strains isolated from artisanal and non-diary origin by Ayad, E.H.E, Verheul, A, Jong, C., de, Wouters, J.T.M, Smit, G

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Structure and Mechanics of Starch Bread by Keetels, C.J.A.M., Visser, K.A., van Vliet, T., Jurgens, A., Walstra, P.

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Influence of pH on surface properties of aqueous egg albumen solution in relation to foaming behaviour by Hammershoj, M, Prins, A, Qvist, K.B

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Flavonoids as bioactive components in apple products by van der Sluis, A.A., Dekker, M., Jongen, W.M.F.

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Properties of short doughs biscuits in relation to structure by Baltsavias, A, Jurgens, A, Vliet, T., van

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