Lieke van Riemsdijk
Lieke van Riemsdijk
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Titel
Zitiert von
Zitiert von
Jahr
Preparation of gluten-free bread using a meso-structured whey protein particle system
LE van Riemsdijk, AJ van der Goot, RJ Hamer, RM Boom
Journal of Cereal Science 53 (3), 355-361, 2011
582011
A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
LE van Riemsdijk, PJM Pelgrom, AJ van der Goot, RM Boom, RJ Hamer
Journal of Cereal Science 53 (1), 133-138, 2011
382011
Importance of intrinsic properties of dense caseinate dispersions for structure formation
JM Manski, LE van Riemsdijk, AJ van der Goot, RM Boom
Biomacromolecules 8 (11), 3540-3547, 2007
242007
The use of whey protein particles in gluten-free bread production, the effect of particle stability
LE Van Riemsdijk, AJ Van der Goot, RJ Hamer
Food Hydrocolloids 25 (7), 1744-1750, 2011
232011
Elastic networks of protein particles
LE van Riemsdijk, JHB Sprakel, AJ van der Goot, RJ Hamer
Food Biophysics 5 (1), 41-48, 2010
232010
New insights on the formation of colloidal whey protein particles
LE Van Riemsdijk, JPM Snoeren, AJ Van der Goot, RM Boom, RJ Hamer
Food hydrocolloids 25 (3), 333-339, 2011
142011
Particle size effects in colloidal gelatin particle suspensions
LE Van Riemsdijk, JPM Snoeren, AJ Van der Goot, RM Boom, RJ Hamer
Journal of food engineering 101 (4), 394-401, 2010
102010
Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread
LE Van Riemsdijk, AJ Van Der Goot
Cereal foods world 56 (5), 201, 2011
52011
The formation and deformation of protein structures with viscoelastic properties
LE van Riemsdijk
12011
The microstructure of a protein suspension and its elastic behaviour
LE van Riemsdijk, N Reurink, AJ van der Goot, RJ Hamer
2009
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