ton van vliet
ton van vliet
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Cited by
Fundamentals of interface and colloid science: soft colloids
J Lyklema
Elsevier, 2005
Dairy science and technology
P Walstra, P Walstra, JTM Wouters, TJ Geurts
CRC press, 2005
Dairy technology: principles of milk properties and processes
P Walstra
CRC Press, 1999
Physical chemistry of foods
P Walstra
CRC Press, 2002
Principles of emulsion formation
P Walstra
Chemical engineering science 48 (2), 333-349, 1993
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
Modern aspects of emulsion science
F Adams, AS Kabalnov, DN Petsev, T Obey, B Vincent, H Kunieda, ...
Royal Society of Chemistry, 2007
The milk fat globule
H Mulder, P Walstra
Commonwealth Agricultural Bureaux, 1974
On the stability of casein micelles
P Walstra
Journal of dairy science 73 (8), 1965-1979, 1990
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
Rheological properties of filled gels. Influence of filler matrix interaction
T Van Vliet
Colloid and Polymer Science 266 (6), 518-524, 1988
Liquid crystal dimers and oligomers
CT Imrie, PA Henderson
Current opinion in colloid & interface science 7 (5-6), 298-311, 2002
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
Dispersed systems: basic considerations.
P Walstra
Food chemistry, 95-155, 1996
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
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
Procedure for assessment of the lean meat percentage as a consequence of the new EU reference dissection method in pig carcass classification: based on discussion in the EU …
P Walstra, GSM Merkus
ID-DLO, 1996
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
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
Relation between syneresis and rheological properties of particle gels
T Van Vliet, HJM Van Dijk, P Zoon, P Walstra
Colloid and Polymer Science 269 (6), 620-627, 1991
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