Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs von Dunnewind, B., van Vliet, T., Orsel, R.

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THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG - AN EXPERIMENTAL EVALUATION von DUNNEWIND, B., SLIWINSKI, E.L., GROLLE, K., VAN VLIET, T.

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Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes von Hilhorst, R., Dunnewind, B., Orsel, R., Stegeman, P., van Vliet, T., Gruppen, H., Schols, H.A.

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RELATIVE IMPORTANCE OF COHESION AND ADHESION FOR SENSORY STICKINESS OF SEMISOLID FOODS von DUNNEWIND, B., JANSSEN, A.M., VAN VLIET, T., WEENEN, H.

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Effect of partially hydrolyzed guar gum (PHGG) on the bioaccessibility of fat and cholesterol von Minekus, M. (TNO Quality of Life, Zeist (Netherlands)), Jelier, M, Xiao, J.Z, Kondo, S, Iwatsuki, K, Kokubo, S, Bos, M, Dunnewind, B, Havenaar, R

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Foams and surface rheological properties of β-casein, gliadin and glycinin von Bos, Martin A., Dunnewind, Bertus, van Vliet, Ton

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Foams and surface rheological properties of b-casein, gliadin and glycinin von Bos, M.A, Dunnewind, B, Vliet, T., van

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The Kieffer dough and gluten extensibility rig: An experimental evaluation von DUNNEWIND, B, SLIWINSKI, E. L, GROLLE, K, VAN VLIET, T

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The Kieffer dough and gluten extensibility rig - An experimental evaluation von Dunnewind, B, Sliwinski, E.L, Grolle, K.C.F, Vliet, T., van

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