Search Results - van Nieuwenhuijzen, Neleke H

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  1. 1
    Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions

    Protein Concentration and Protein-Exposed Hydrophobicity as Dominant Parameters Determining the Flocculation of Protein-Stabilized Oil-in-Water Emulsions by Delahaije, Roy J. B. M, Wierenga, Peter A, van Nieuwenhuijzen, Neleke H, Giuseppin, Marco L. F, Gruppen, Harry

    Published in Langmuir
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  2. 2
    Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions

    Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions by Delahaije, Roy J. B. M, Gruppen, Harry, van Nieuwenhuijzen, Neleke H, Giuseppin, Marco L. F, Wierenga, Peter A

    Published in Langmuir
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  3. 3
    Water Uptake Mechanism in Crispy Bread Crust

    Water Uptake Mechanism in Crispy Bread Crust by van Nieuwenhuijzen, Neleke H., Meinders, Marcel B. J., Tromp, R. Hans, Hamer, Rob J., van Vliet, Ton

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  4. 4
    Oscillatory Water Sorption Test for Determining Water Uptake Behavior in Bread Crust

    Oscillatory Water Sorption Test for Determining Water Uptake Behavior in Bread Crust by van Nieuwenhuijzen, Neleke H, Tromp, R. Hans, Hamer, Rob J, van Vliet, Ton

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