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A.H. Bloksma

Observed names: A BLOKSMA, A. H. BLOKSMA, A. H. Bloksma, A.H Bloksma, A.H. BLOKSMA, Bloksma, A.H.
OpenAlex ID: A5087004656
Dough structure, dough rheology, and baking quality
1990 · A.H. Bloksma · TNO Repository · 276
Rheology and chemistry of dough
1971 · A.H. Bloksma · TNO Repository · 244
Rheology of the breadmaking process
1990 · A.H. Bloksma · TNO Repository · 237
Strain Hardening of Dough as a Requirement for Gas Retention
1992 · T. VAN VLIET, A.M. JANSSEN, et al. · Journal of Texture Studies · 232
The Effect of Temperature on Some Rheological Properties of Wheat Flour Doughs
1975 · A. H. BLOKSMA, W. NIEMAN · Journal of Texture Studies · 55
A quantitative model for heat transport in dough and crumb during baking
1988 · U. de Vries, P. Sluimer, et al. · 44
Slow creep of wheat flour doughs
1962 · A. H. Bloksma · Rheologica Acta · 36
Rheology of Wheat Flour Doughs
1972 · A. H. BLOKSMA · Journal of Texture Studies · 34
Effect of surface tension in the gas-dough interface on rheological behavior of dough
1981 · A.H. Bloksma · TNO Repository · 27
Thiol and disulfide groups in dough rheology
1975 · Bloksma, A.H. · TNO Repository · 26
Effect of Heating Rate on Viscosity of Wheat Flour Doughs1
1980 · A. H. BLOKSMA · Journal of Texture Studies · 25
Rheological aspects of structural changes during baking
1985 · A.H. Bloksma · TNO Repository · 23
Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours
1963 · A. H. Bloksma · Journal of the Science of Food and Agriculture · 23
The diffusion of sodium and iodide ions and of urea in clay pastes
1957 · A.H Bloksma · Journal of Colloid Science · 16
Oxidation by potassium iodate of thiol groups in unleavened wheat flour doughs
1964 · A. H. Bloksma · Journal of the Science of Food and Agriculture · 11
The effect of temperature on dough viscosity, and its consequence for the control of dough temperature
1985 · A.H. Bloksma · Journal of Food Engineering · 6
Guidelines for the measurement of rheological properties and the use of existing data
1983 · A. Prins, A.H. Bloksma · TNO Repository · 5
Basic considerations of dough properties
1964 · A.H. Bloksma, I. Hlinka · TNO Repository · 5
The‐rate of hydrolysis and composition of tetraethyl pyrophosphate (T.E.P.P.)
1948 · J. A. A. Ketelaar, A. H. Bloksma · Recueil des Travaux Chimiques des Pays-Bas · 5
Sensory Assessment of Stiffness and Rheological Measurements on Doughs of Identical Farinograph Consistencies
1973 · A. H. BLOKSMA, E. K. MEPPELINK · Journal of Texture Studies · 4
Theoretical aspects of the Farinograph
1984 · A.H. Bloksma · TNO Repository · 3
Extraction of Flour by Mixtures of Butanol-1 and Water
1966 · Bloksma, A.H. · TNO Repository · 3
An experimental test of overbeek's treatment of the suspension effect
1957 · A.H Bloksma · Journal of Colloid Science · 3
On a hidden assumption in the statistical theory of ion exchange of Davis and Rible
1956 · A BLOKSMA · Journal of Colloid Science · 2
Rheology in elucidating functionality in breadmaking
1970 · A.H. Bloksma · TNO Repository · 1
Works count: 42
Citation count: 1,349
H-index: 14
I10-index: 15
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