Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films von Hager, Anna-Sophie, Vallons, Katleen J. R, Arendt, Elke K

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Effects of high pressure and temperature on the structural and rheological properties of sorghum starch von Vallons, Katleen J.R., Arendt, Elke K.

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Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems von Vallons, Katleen J.R, Arendt, Elke K

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Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits von Laguna, Laura, Vallons, Katleen J. R., Jurgens, Albert, Sanz, Teresa

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Promoting structure formation by high pressure in gluten-free flours von Vallons, Katleen J.R., Ryan, Liam A.M., Arendt, Elke K.

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Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia von Vallons, Katleen J. R., Helmens, Harold J., Oudhuis, A. A. C. M.

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High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread von Vallons, Katleen J. R, Ryan, Liam A. M, Koehler, Peter, Arendt, Elke K

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Effects of high pressure and temperature on buckwheat starch characteristics von Vallons, Katleen J. R, Arendt, Elke K

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The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia von Vallons, Katleen J R, Oudhuis, Lizette A A C M, Helmens, Harold J, Kistemaker, Cor

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