Search Results - "Vliet, Ton van"

ACOUSTIC EMISSION, FRACTURE BEHAVIOR AND MORPHOLOGY OF DRY CRISPY FOODS: A DISCUSSION ARTICLE by LUYTEN, HANNEMIEKE, VLIET, TON VAN

“…ABSTRACT This article describes sound properties that are special for crispy foods and relates them to general knowledge on the acoustic emission and…”
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Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream by Hotrum, Natalie E., Stuart, Martien A. Cohen, Vliet, Ton van, Avino, Serena F., van Aken, George A.

“…We studied the whipping of artificial creams composed of a blend of sunflower oil and hydrogenated palm fat stabilized by protein or a mixture or protein and…”
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Outcome prediction in mild traumatic brain injury: age and clinical variables are stronger predictors than CT abnormalities by Jacobs, Bram, Beems, Tjemme, Stulemeijer, Maja, van Vugt, Arie B, van der Vliet, Ton M, Borm, George F, Vos, Pieter E

“…Mild traumatic brain injury (mTBI) is a common heterogeneous neurological disorder with a wide range of possible clinical outcomes. Accurate prediction of…”
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Computed tomography and outcome in moderate and severe traumatic brain injury: hematoma volume and midline shift revisited by Jacobs, Bram, Beems, Tjemme, van der Vliet, Ton M, Diaz-Arrastia, Ramon R, Borm, George F, Vos, Pieter E

“…Intracranial lesion volume and midline shift are powerful outcome predictors in moderate and severe traumatic brain injury (TBI), and therefore they are used…”
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Two first-degree relatives with perimesencephalic nonaneurysmal hemorrhage by TIELEMAN, Alide A, VAN DER VLIET, Ton A. M, VOS, Pieter E

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Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size by Sala, Guido, van Vliet, Ton, Cohen Stuart, Martien, van de Velde, Fred, van Aken, George A.

“…The effect of the ratio between the modulus of the oil droplets and that of the gel matrix (varied by changing gelling agent concentration and oil droplet…”
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The role of interfacial rheological properties on Ostwald ripening in emulsions by Meinders, Marcel B.J, van Vliet, Ton

“…The coarsening of emulsion droplets by Ostwald ripening is studied by means of numerical simulations in which time-dependent (elastic) interfacial behaviour is…”
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On the relation between texture perception and fundamental mechanical parameters for liquids and time dependent solids by VAN VLIET, Ton

“…Abstract Aspects of the relationship between texture perception in the mouth and fundamental mechanical parameters for liquids and time dependent solids are…”
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Rheology and structure of milk protein gels by van Vliet, Ton, Lakemond, Catriona M.M., Visschers, Ronald W.

“…Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of ‘pure’ whey…”
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Honorary note by Vliet, Ton Van

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INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODS by VAN VLIET, TON, PRIMO-MARTÍN, CRISTINA

“…ABSTRACT Hard solid foods encompass a large variety of dry products as well as products with high water content. Most of these foods have a cellular structure,…”
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Use of polysaccharides to control protein adsorption to the air–water interface by Ganzevles, Renate A., Cohen Stuart, Martien A., Vliet, Ton van, de Jongh, Harmen H.J.

“…In order to understand foaming behaviour of mixed protein/anionic polysaccharide solutions, we investigated the effect of β-lactoglobulin/pectin interaction in…”
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COLD GELATION OF WHEY PROTEIN EMULSIONS by ROSA, PAULA, SALA, GUIDO, VAN VLIET, TON, VAN DE VELDE, FRED

“…ABSTRACT Stable and homogeneous emulsion‐filled gels were prepared by cold gelation of whey protein isolate (WPI) emulsions. A suspension of heat‐denatured WPI…”
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Oscillatory water sorption dynamics of bread crust by Meinders, Marcel B.J., van Vliet, Ton

“…Step-wise and oscillatory gravimetric sorption experiments were used to study the equilibrium and dynamic water sorption behavior of bread crust. Water uptake…”
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Polysaccharide Charge Density Regulating Protein Adsorption to Air/Water Interfaces by Protein/Polysaccharide Complex Formation by Ganzevles, Renate A, Kosters, Hans, van Vliet, Ton, Cohen Stuart, Martien A, de Jongh, Harmen H. J

“…Because the formation of protein/polysaccharide complexes is dominated by electrostatic interaction, polysaccharide charge density is expected to play a major…”
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Interaction of Water Extractable Pentosans with Gluten Protein: Effect on Dough Properties and Gluten Quality by Wang, Mingwei, Hamer, Robert J., van Vliet, Ton, Oudgenoeg, Gideon

“…The effects of modified water extractable pentosans (WEP) on gluten yield, dough properties, gluten quality and composition were studied. The results show that…”
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Conformational Aspects of Proteins at the Air/Water Interface Studied by Infrared Reflection−Absorption Spectroscopy by Martin, Anneke H, Meinders, Marcel B. J, Bos, Martin A, Cohen Stuart, Martien A, van Vliet, Ton

“…From absorption spectra obtained with infrared reflection−absorption spectroscopy (IRRAS), it is possible to obtain information on conformational changes at a…”
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AN IMPROVED INSTRUMENTAL CHARACTERIZATION OF MECHANICAL AND ACOUSTIC PROPERTIES OF CRISPY CELLULAR SOLID FOOD by CASTRO-PRADA, EVA M., LUYTEN, HANNEMIEKE, LICHTENDONK, WIM, HAMER, ROB J., VAN VLIET, TON

“…ABSTRACT A detailed study was performed to simultaneously measure the mechanical and acoustic properties of crispy cellular solid foods. Different critical…”
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Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network by Wang, Mingwei, Vliet, Ton van, Hamer, Robert J

“…In the gluten-starch separation process gluten is formed first as a result of breakdown of the gliadin-glutelin structures during mixing followed by their…”
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Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality by Wang, Mingwei, Oudgenoeg, Gideon, van Vliet, Ton, Hamer, Robert J

“…In a previous study, we have shown that water unextractable solids (WUS) interfere with gluten formation and affect the quality of the resulting gluten. In…”
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