ton van vliet
ton van vliet
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Cited by
Cited by
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
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
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
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
Dispersed systems: basic considerations
P Walstra, T van Vliet
Fennema's food chemistry, 795-860, 2007
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
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
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
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
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
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
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
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
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
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
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
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
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
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