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Walstra, Pieter
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1

Factors governing partial coalescence in oil-in-water emuls..:

Fredrick, Eveline ; Walstra, Pieter ; Dewettinck, Koen
Advances in Colloid and Interface Science.  153 (2010)  1-2 - p. 30-42 , 2010
Link: https://doi.org/10.1016/..
 
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2

Effects of Protein Composition and Enzymatic Activity on Fo..:

van Koningsveld, Gerrit A. ; Walstra, Pieter ; Voragen, Alphons G. J....
Journal of Agricultural and Food Chemistry.  54 (2006)  17 - p. 6419-6427 , 2006
Link: https://doi.org/10.1021/..
 
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3

LARGE DEFORMATION BEHAVIOR OF FAT CRYSTAL NETWORKS:

KLOEK, WILIAM ; VAN VLIET, TON ; WALSTRA, PIETER
Journal of Texture Studies.  36 (2005)  5-6 - p. 516-543 , 2005
Link: https://doi.org/10.1111/..
 
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4

Competitive Adsorption between β-Casein or β-Lactoglobulin ..:

Waninge, Rianne ; Walstra, Pieter ; Bastiaans, Jan...
Journal of Agricultural and Food Chemistry.  53 (2005)  3 - p. 716-724 , 2005
Link: https://doi.org/10.1021/..
 
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5

MECHANICAL PROPERTIES OF FAT DISPERSIONS PREPARED IN A MECH..:

KLOEK, WILIAM ; VAN VLIET, TON ; WALSTRA, PIETER
Journal of Texture Studies.  36 (2005)  5-6 - p. 544-568 , 2005
Link: https://doi.org/10.1111/..
 
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6

Making Emulsions and Foams: An Overview:

, In: Food Colloids,
Walstra, Pieter ; Smulders, Ine - p. 367-381 , 2004
Link: https://doi.org/10.1533/..
 
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7

Structure of Fat Crystal Aggregates:

, In: Food Colloids,
Kloek, William ; van Vliet, Ton ; Walstra, Pieter - p. 168-181 , 2004
Link: https://doi.org/10.1533/..
 
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8

Rearrangements in Acid-Induced Casein Gels during and after..:

, In: Food Colloids,
van Vliet, Ton ; Grolle, Katja ; Walstra, Pieter. - p. 335-345 , 2004
Link: https://doi.org/10.1533/..
 
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9

Effects of Ethanol on Structure and Solubility of Potato Pr..:

van Koningsveld, Gerrit A. ; Gruppen, Harry ; de Jongh, Harmen H. J....
Journal of Agricultural and Food Chemistry.  50 (2002)  10 - p. 2947-2956 , 2002
Link: https://doi.org/10.1021/..
 
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10

Spreading of oil from protein stabilised emulsions at air/w..:

Schokker, Erix P ; Bos, Martin A ; Kuijpers, Alma J..
Colloids and Surfaces B: Biointerfaces.  26 (2002)  4 - p. 315-327 , 2002
Link: https://doi.org/10.1016/..
 
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11

Formation and Stability of Foam Made with Various Potato Pr..:

van Koningsveld, Gerrit A. ; Walstra, Pieter ; Gruppen, Harry...
Journal of Agricultural and Food Chemistry.  50 (2002)  26 - p. 7651-7659 , 2002
Link: https://doi.org/10.1021/..
 
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12

The solubility of potato proteins from industrial potato fr..:

van Koningsveld, Gerrit A ; Gruppen, Harry ; de Jongh, Harmen H J...
Journal of the Science of Food and Agriculture.  82 (2001)  1 - p. 134-142 , 2001
Link: https://doi.org/10.1002/..
 
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13

Effects of pH and Heat Treatments on the Structure and Solu..:

van Koningsveld, Gerrit A. ; Gruppen, Harry ; de Jongh, Harmen H. J....
Journal of Agricultural and Food Chemistry.  49 (2001)  10 - p. 4889-4897 , 2001
Link: https://doi.org/10.1021/..
 
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14

The association of chymosin with artificial casein micelles:

Roos, André L.de ; Geurts, Tom J. ; Walstra, Pieter
International Dairy Journal.  10 (2000)  4 - p. 225-232 , 2000
Link: https://doi.org/10.1016/..
 
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15

Nucleation kinetics of emulsified triglyceride mixtures:

Kloek, William ; Walstra, Pieter ; van Vliet, Ton
Journal of the American Oil Chemists' Society.  77 (2000)  6 - p. 643-652 , 2000
Link: https://doi.org/10.1007/..
 
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