| Preparation of gluten-free bread using a meso-structured whey protein particle system LE van Riemsdijk, AJ van der Goot, RJ Hamer, RM Boom Journal of Cereal Science 53 (3), 355-361, 2011 | 80 | 2011 |
| A novel method to prepare gluten-free dough using a meso-structured whey protein particle system LE van Riemsdijk, PJM Pelgrom, AJ van der Goot, RM Boom, RJ Hamer Journal of Cereal Science 53 (1), 133-138, 2011 | 45 | 2011 |
| Importance of intrinsic properties of dense caseinate dispersions for structure formation JM Manski, LE van Riemsdijk, AJ van der Goot, RM Boom Biomacromolecules 8 (11), 3540-3547, 2007 | 35 | 2007 |
| The use of whey protein particles in gluten-free bread production, the effect of particle stability LE Van Riemsdijk, AJ Van der Goot, RJ Hamer Food Hydrocolloids 25 (7), 1744-1750, 2011 | 34 | 2011 |
| Elastic networks of protein particles LE van Riemsdijk, JHB Sprakel, AJ van der Goot, RJ Hamer Food Biophysics 5, 41-48, 2010 | 25 | 2010 |
| New insights on the formation of colloidal whey protein particles LE Van Riemsdijk, JPM Snoeren, AJ Van der Goot, RM Boom, RJ Hamer Food hydrocolloids 25 (3), 333-339, 2011 | 14 | 2011 |
| Particle size effects in colloidal gelatin particle suspensions LE Van Riemsdijk, JPM Snoeren, AJ Van der Goot, RM Boom, RJ Hamer Journal of food engineering 101 (4), 394-401, 2010 | 10 | 2010 |
| Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread LE Van Riemsdijk, AJ Van Der Goot Cereal foods world 56 (5), 201-204, 2011 | 6 | 2011 |
| The formation and deformation of protein structures with viscoelastic properties LE Van Riemsdijk PQDT-Global, 2011 | 1 | 2011 |
| The microstructure of a protein suspension and its elastic behaviour LE van Riemsdijk, N Reurink, AJ van der Goot, RJ Hamer | | 2009 |
