- Cheese fat as driving force in cheese flow upon melting.
- Structuur langzaam ontrafeld.
- Simulating thermodynamics of fluidized bed processing of food ingredients.
- Rheological properties of high-pressure-treated Gouda cheese.
- Proteolysis and viscoelastic properties of high pressure treated Gouda cheese
- Proteolysis of high-pressure-treated Gouda cheese.
- Modelling the steady-state thermodynamic operation point of top-spray fluidized bed processing.
Agglomeration tendency during top-spray fluidized bed coating with gelatin and starch hydrolysate
1999) FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 32(2). p.102-106 Mark(
- Fluidized bed coating in food technology
- Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining.