| Fundamentals of interface and colloid science: soft colloids J Lyklema Elsevier, 2005 | 3370 | 2005 |
| Dairy science and technology P Walstra, P Walstra, JTM Wouters, TJ Geurts CRC press, 2005 | 1714 | 2005 |
| Dairy technology: principles of milk properties and processes P Walstra CRC Press, 1999 | 1124 | 1999 |
| Physical chemistry of foods P Walstra CRC Press, 2002 | 1019 | 2002 |
| Principles of emulsion formation P Walstra Chemical engineering science 48 (2), 333-349, 1993 | 911 | 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 | 844 | 2001 |
| Modern aspects of emulsion science F Adams, P Walstra, BW Brooks, HN Richmond, M Zerfa, J Bibette, ... Royal Society of Chemistry, 2007 | 627* | 2007 |
| The milk fat globule H Mulder, P Walstra Commonwealth Agricultural Bureaux, 1974 | 616 | 1974 |
| On the stability of casein micelles P Walstra Journal of dairy science 73 (8), 1965-1979, 1990 | 596 | 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 | 338 | 1998 |
| Rheological properties of filled gels. Influence of filler matrix interaction T Van Vliet Colloid and Polymer Science 266 (6), 518-524, 1988 | 291 | 1988 |
| Liquid crystal dimers and oligomers CT Imrie, PA Henderson Current opinion in colloid & interface science 7 (5-6), 298-311, 2002 | 279 | 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 | 255 | 2002 |
| 13Dispersed Systems: Basic Considerations P Walstra, T van Vliet | 245 | 1996 |
| 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 | 240 | 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 | 238 | 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 | 234 | 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 | 221 | 2004 |
| 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 | 220 | 2002 |
| 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 | 219 | 1991 |
Anneke MartinTNO, TIFNVerified email at tno.nl
Anneke MartinTNO, TIFNVerified email at tno.nl