- Proteolysis of a high-pressure-treated mould-ripened cheese.
- Rheological properties of high-pressure-treated Gouda cheese.
- Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining.
- Proteolysis and viscoelastic properties of high pressure treated Gouda cheese
- Dynamic rheological properties of Gouda cheese as influenced by age and position.
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(
- High pressure treatment of dairy products
- High pressure treatment of dairy products. Proceedings International Symposium: Fresh novel foods by high pressure, VTT in collaboration with KUL, Helsinki, Finland, 21-22 september 1998, 115-121.
- Hoge druk geen tovermiddel voor versnelde rijping kaas. Voedingsmiddelentechnologie, 33 (7), 2000, 24-25.