- 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.
- Dynamic rheological properties of Gouda cheese as influenced by age and position.
- High pressure treatment of dairy products
High pressure brining of Gouda cheese and its effect on the cheese serum.
1998) FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 31(6). p.552-558 Mark(