| Interfacial rheological properties of adsorbed protein layers and surfactants: a review MA Bos, T Van Vliet Advances in colloid and interface science 91 (3), 437-471, 2001 | 1076 | 2001 |
| Physical quality of pelleted animal feed 3. Contribution of feedstuff components M Thomas, T Van Vliet, AFB Van der Poel Animal Feed Science and Technology 70 (1-2), 59-78, 1998 | 416 | 1998 |
| Rheological properties of filled gels. Influence of filler matrix interaction T Van Vliet Colloid and Polymer Science 266, 518-524, 1988 | 352 | 1988 |
| Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability AH Martin, K Grolle, MA Bos, MAC Stuart, T van Vliet Journal of Colloid and Interface Science 254 (1), 175-183, 2002 | 315 | 2002 |
| Strain hardening of dough as a requirement for gas retention T Van Vliet, AM Janssen, AH Bloksma, P Walstra Journal of texture studies 23 (4), 439-460, 1992 | 294 | 1992 |
| Dispersed systems: basic considerations P Walstra, T van Vliet Fennema's food chemistry, 795-860, 2007 | 281 | 2007 |
| Influence of pH and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions JMS Renkema, H Gruppen, T Van Vliet Journal of Agricultural and Food Chemistry 50 (21), 6064-6071, 2002 | 281 | 2002 |
| Relation between syneresis and rheological properties of particle gels T Van Vliet, HJM Van Dijk, P Zoon, P Walstra Colloid and Polymer Science 269, 620-627, 1991 | 275 | 1991 |
| Theoretical and experimental study of the fractal nature of the structure of casein gels LGB Bremer, T van Vliet, P Walstra Journal of the Chemical Society, Faraday Transactions 1: Physical Chemistry …, 1989 | 271 | 1989 |
| Crispy/crunchy crusts of cellular solid foods: a literature review with discussion H Luyten, J J. PLIJTER, TON Van Vliet Journal of texture studies 35 (5), 445-492, 2004 | 270 | 2004 |
| Heat-induced gel formation by soy proteins at neutral pH JMS Renkema, T van Vliet Journal of agricultural and food chemistry 50 (6), 1569-1573, 2002 | 266 | 2002 |
| Gel formation by β-conglycinin and glycinin and their mixtures JMS Renkema, JHM Knabben, T Van Vliet Food Hydrocolloids 15 (4-6), 407-414, 2001 | 255 | 2001 |
| The effect of pH on heat denaturation and gel forming properties of soy proteins JMS Renkema, CMM Lakemond, HHJ de Jongh, H Gruppen, T van Vliet Journal of Biotechnology 79 (3), 223-230, 2000 | 234 | 2000 |
| Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties JA Lucey, T Van Vliet, K Grolle, T Geurts, P Walstra International Dairy Journal 7 (6-7), 381-388, 1997 | 234 | 1997 |
| Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust C Primo-Martin, NH Van Nieuwenhuijzen, RJ Hamer, T Van Vliet Journal of Cereal Science 45 (2), 219-226, 2007 | 203 | 2007 |
| Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performance JJ Kokelaar, T Van Vliet, A Prins Journal of Cereal Science 24 (3), 199-214, 1996 | 196 | 1996 |
| Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance AM Janssen, T Van Vliet, JM Vereijken Journal of Cereal Science 23 (1), 43-54, 1996 | 195 | 1996 |
| Effects of structural rearrangements on the rheology of rennet-induced casein particle gels M Mellema, P Walstra, JHJ Van Opheusden, T Van Vliet Advances in Colloid and Interface Science 98 (1), 25-50, 2002 | 189 | 2002 |
| Effect of bulk and interfacial rheological properties on bubble dissolution W Kloek, T van Vliet, M Meinders Journal of Colloid and interface Science 237 (2), 158-166, 2001 | 186 | 2001 |
| On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids T van Vliet Food Quality and Preference 13 (4), 227-236, 2002 | 173 | 2002 |
Anneke MartinTNO, TIFNVerified email at tno.nl
Anneke MartinTNO, TIFNVerified email at tno.nl