RHEOLOGY OF CHEESE = RHEOLOGIE DU FROMAGEWALSTRA P; VAN VLIET T.1983; BULLETIN-FEDERATION INTERNATIONALE DE LAITERIE; ISSN 0250-5118; BEL; DA. 1983; NO 153; PP. 22-27; BIBL. 23 REF.; 1 FIG./2 TABL.Article

INFLUENCE OF POLYMERIZATION INITIAITON RATE ON PERMEABILITY OF AQUEOUS POLYACRYLAMIDE GELSWEISS N; VAN VLIET T; SILBERGER A et al.1981; J. POLYM. SCI., POLYM. PHYS. ED.; ISSN 0098-1273; USA; DA. 1981; VOL. 19; NO 10; PP. 1505-1512; BIBL. 6 REF.Article

Rheological properties of filled gels. Influence of filler matrix interactionVAN VLIET, T.Colloid and polymer science (Print). 1988, Vol 266, Num 6, pp 518-524, issn 0303-402XArticle

INFLUENCE OF THE COMPOSITION OF THE MILK FAT GLOBULE MEMBRANE ON THE RHEOLOGICAL PROPERTIES OF ACID MILK GELS. = INFLUENCE DE LA COMPOSITION DE LA MEMBRANE DES GLOBULES GRAS DU LAIT SUR LES PROPRIETES RHEOLOGIQUES DES GELS DE LAIT ACIDIFIE.VAN VLIET T; DENTENER KIKKERT A.1982; NETHERLANDS MILK AND DAIRY JOURNAL.; ISSN 507474; NLD; DA. 1982; VOL. 36; NO 3; PP. 261-265; ABS. DUT; BIBL. 9 REF.; 2 FIG.Article

Effect of maturation on large deformation and fracture properties of (semi-)hard cheesesLUYTEN, H; VAN VLIET, T.Nederlands melk en Zuiveltijdschrift. 1996, Vol 50, Num 2, pp 295-307, issn 0028-209XArticle

Fracture properties of starch gels and their rate dependencyLUYTEN, H; VAN VLIET, T.Journal of texture studies. 1995, Vol 26, Num 3, pp 281-298, issn 0022-4901Article

The physical chemistry of curd making = La physicochimie de la fabrication du cailléWALSTRA, P; VAN VLIET, T.Netherlands milk and dairy journal. 1986, Vol 40, Num 2-3, pp 241-259Article

A CONSTANT STRESS, PARALLEL PLATE VISCOMETER WITHOUT BEARING FOR VERY LOW SHEAR STRESSESVAN VLIET T; DE GROOT MOSTERT AEA; PRINS A et al.1981; J. PHYS. E; ISSN 0022-3735; GBR; DA. 1981; VOL. 14; NO 6; PP. 745-746; BIBL. 3 REF.Article

RHEOLOGY OF POLYELECTROLYTE-STABILIZED EMULSIONS. II. DYNAMIC MEASUREMENTS.VAN VLIET T; LYKLEMA J; VAN DEN TEMPEL M et al.1978; J. COLLOID INTERFACE SCI.; U.S.A.; DA. 1978; VOL. 65; NO 3; PP. 505-508; BIBL. 18 REF.Article

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the CrustPRIMO-MARTIN, C; VAN VLIET, T.Journal of food science. 2009, Vol 74, Num 8, issn 0022-1147, S377-S383Article

Rheological properties of short doughs at small deformationBALTSAVIAS, A; JURGENS, A; VAN VLIET, T et al.Journal of cereal science (Print). 1997, Vol 26, Num 3, pp 289-300, issn 0733-5210Article

Kinetic aspects of the heat-induced coagulation of concentrated skim milkNIEUWENHUIJSE, J. A; VAN VLIET, T; WALSTRA, P et al.Nederlands melk en Zuiveltijdschrift. 1992, Vol 46, Num 1, pp 45-68, issn 0028-209XArticle

Concentration dependence of dynamic moduli of heat-induced soy protein gelsRENKEMA, J. M. S; VAN VLIET, T.Food hydrocolloids. 2004, Vol 18, Num 3, pp 483-487, issn 0268-005X, 5 p.Article

Effect of oxidative enzymes on bulk rheological properties of wheat flour doughsDUNNEWIND, B; VAN VLIET, T; ORSEL, R et al.Journal of cereal science (Print). 2002, Vol 36, Num 3, pp 357-366, issn 0733-5210, 10 p.Article

Nucleation kinetics of emulsified triglyceride mixturesKLOEK, W; WALSTRA, P; VAN VLIET, T et al.Journal of the American Oil Chemists' Society. 2000, Vol 77, Num 6, pp 643-652, issn 0003-021XArticle

Strain hardening properties and extensibility of flour and gluten doughs in relation to breadmaking performanceKOKELAAR, J. J; VAN VLIET, T; PRINS, A et al.Journal of cereal science (Print). 1996, Vol 24, Num 3, pp 199-214, issn 0733-5210Article

Effect of preheating of milk on the structure of acidified milk gelsVAN VLIET, T; KEETELS, C. J. A. M.Nederlands melk en Zuiveltijdschrift. 1995, Vol 49, Num 1, pp 27-35, issn 0028-209XArticle

Sedimentation of a single particle in systems of xanthan with locust bean gum in relation to the rheological behaviourLYUTEN, H; KLOEK, W; VAN VLIET, T et al.Food hydrocolloids. 1993, Vol 7, Num 4, pp 285-298, issn 0268-005XArticle

The modulus of particle networks with stretched strandsBREMER, L. G. B; VAN VLIET, T.Rheologica acta. 1991, Vol 30, Num 1, pp 98-101, issn 0035-4511, 4 p.Article

Note on the shortness of the consistency of Dutch-type cheese = Note sur la fragilité de la texture du fromage de type hollandaisLUYTEN, H; VAN VLIET, T; WALSTRA, P et al.Netherlands milk and dairy journal. 1987, Vol 41, Num 3, pp 285-288Article

On the relationship between large-deformation properties of wheat flour dough and baking qualitySLIWINSKI, E. L; KOLSTER, P; VAN VLIET, T et al.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 231-245, issn 0733-5210, 15 p.Article

Factors affecting fracture properties of short-dough biscuitsBALTSAVIAS, A; JURGENS, A; VAN VLIET, T et al.Journal of texture studies. 1997, Vol 28, Num 2, pp 205-219, issn 0022-4901Article

Particle size distribution in tomato concentrate and effects on rheological propertiesDEN OUDEN, F. W. C; VAN VLIET, T.Journal of food science. 1997, Vol 62, Num 3, pp 565-567, issn 0022-1147Article

Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannansKLOEK, W; LUYTEN, H; VAN VLIET, T et al.Food hydrocolloids. 1996, Vol 10, Num 1, pp 123-129, issn 0268-005XArticle

Characterization of the consistency of Gouda cheese : fracture propertiesLUYTEN, H; VAN VLIET, T; WALSTRA, P et al.Nederlands melk en Zuiveltijdschrift. 1991, Vol 45, Num 1, pp 55-80, issn 0028-209XArticle