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Ton van Vliet
Observed names:
T Van Vliet,
T van Vliet,
T. VAN VLIET,
T. Van Vliet,
T. van (Ton) Vliet,
T. van VLIET,
T. van Vliet,
T.van Vliet,
TON VAN VLIET,
Ton Van Vliet,
Ton van vliet,
Vliet, T., van
show all 12
Institution:
TiFN
Observed institutions:
Netherlands Organisation for Applied Scientific Research,
TiFN,
Corbion (Netherlands),
Nederlands Instituut Voor Zuivel Oonderzoek,
Wageningen University & Research,
University of Twente
show all 6
OpenAlex ID:
A5109149973
Interfacial rheological properties of adsorbed protein layers and surfactants: a review
2001
·
Martin A. Bos
, Ton van Vliet
·
Advances in Colloid and Interface Science
·
1,028
Rheological properties of filled gels. Influence of filler matrix interaction
1988
·
T. van Vliet
·
Colloid & Polymer Science
·
321
Physical quality of pelleted animal feed 3. Contribution of feedstuff components
1998
·
M. Thomas
, T. van Vliet
, et al.
·
Animal Feed Science and Technology
·
301
Heat-Induced Gel Formation by Soy Proteins at Neutral pH
2002
·
Jacoba M. S. Renkema
, Ton van Vliet
·
Journal of Agricultural and Food Chemistry
·
290
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
2002
·
Jacoba M. S. Renkema
, Harry Gruppen
, et al.
·
Journal of Agricultural and Food Chemistry
·
270
Crispy/crunchy Crusts of Cellular Solid Foods: a Literature Review With Discussion
2004
·
HANNEMIEKE LUYTEN
, JOHAN J. PLIJTER
, et al.
·
Journal of Texture Studies
·
267
Relation between syneresis and rheological properties of particle gels
1991
·
T. van Vliet
, H. J. M. van Dijk
, et al.
·
Colloid & Polymer Science
·
240
Theoretical and experimental study of the fractal nature of the structure of casein gels
1989
·
Leon G. B. Bremer
, Ton van Vliet
, et al.
·
Journal of the Chemical Society Faraday Transactions 1 Physical Chemistry in Condensed Phases
·
233
Strain Hardening of Dough as a Requirement for Gas Retention
1992
·
T. VAN VLIET
, A.M. JANSSEN
, et al.
·
Journal of Texture Studies
·
232
Gel formation by β-conglycinin and glycinin and their mixtures
2001
·
J.M.S. Renkema
, J.H.M. Knabben
, et al.
·
Food Hydrocolloids
·
224
The effect of pH on heat denaturation and gel forming properties of soy proteins
2000
·
Jacoba M.S Renkema
, Catriona M.M Lakemond
, et al.
·
Journal of Biotechnology
·
222
Effects of structural rearrangements on the rheology of rennet-induced casein particle gels
2002
·
M Mellema
, P Walstra
, et al.
·
Advances in Colloid and Interface Science
·
196
Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
1997
·
J.A. Lucey
, T. van Vliet
, et al.
·
International Dairy Journal
·
195
Crystallinity changes in wheat starch during the bread-making process: Starch crystallinity in the bread crust
2006
·
C. Primo-Martín
, N.H. van Nieuwenhuijzen
, et al.
·
Journal of Cereal Science
·
192
On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids
2002
·
Ton van Vliet
·
Food Quality and Preference
·
170
Effect of Bulk and Interfacial Rheological Properties on Bubble Dissolution
2001
·
William Kloek
, Ton van Vliet
, et al.
·
Journal of Colloid and Interface Science
·
168
Lower ratio of n-3 to n-6 fatty acids in cultured than in wild fish
1990
·
T van Vliet
, MB Katan
·
American Journal of Clinical Nutrition
·
167
Colloidal aspects of texture perception
2009
·
Ton van Vliet
, George A. van Aken
, et al.
·
Advances in Colloid and Interface Science
·
164
Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality
2003
·
Mingwei Wang
, Gideon Oudgenoeg
, et al.
·
Journal of Cereal Science
·
151
Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking Performance
1996
·
J.J. Kokelaar
, T. van Vliet
, et al.
·
Journal of Cereal Science
·
151
On the fractal nature of the structure of acid casein gels
1990
·
Leon G.B. Bremer
, Bert H. Bijsterbosch
, et al.
·
Colloids and Surfaces
·
149
Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations
2002
·
M. Wang
, R.J. Hamer
, et al.
·
Journal of Cereal Science
·
144
Fundamental and Empirical Rheological Behaviour of Wheat Flour Doughs and Comparison with Bread Making Performance
1996
·
A.M Janssen
, T van Vliet
, et al.
·
Journal of Cereal Science
·
143
Rheology and structure of milk protein gels
2004
·
Ton van Vliet
, Catriona M.M. Lakemond
, et al.
·
Current Opinion in Colloid & Interface Science
·
141
The role of interfacial rheological properties on Ostwald ripening in emulsions
2004
·
Marcel B.J Meinders
, Ton van Vliet
·
Advances in Colloid and Interface Science
·
140
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Works count:
291
Citation count:
15,030
H-index:
72
I10-index:
188
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