P. Walstra - Concepedia

Author

P. Walstra

Wageningen University & Research

Also Known As

P Walstra, P. (Pieter) Walstra, P. WALSTRA, P. Walstra, PIETER WALSTRA, Pieter Walstra, Walstra, P.

280

Publications

21K

Citations

H-Index

158

Concepts

All Affiliations

Wageningen University & Research Graduate School Experimental Plant Sciences

About

P. Walstra is an author at Wageningen University & Research specializing in engineering, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	41	57	5.6K
2	Health Sciences	21	25	2.7K
3	Education	7	7	432
4	Business	1	1	45
5	Humanities	1	1	35

P. Walstra

131

Publications

11.3K

Citations

H-Index

Page 1

	Year	Citations
Food emulsions: principles, practice, and techniques P. Walstra Trends in Food Science & Technology Food ChemistryFood ColloidFood EngineeringFood QualityFood Emulsions	1999	1.1K
Principles of emulsion formation P. Walstra Chemical Engineering Science Food ColloidEmulsion FormationEngineeringRheologyFood Engineering	1993	901
On the Stability of Casein Micelles P. Walstra Journal of Dairy Science	1990	537
Casein sub-micelles: do they exist? P. Walstra International Dairy Journal PharmacologyMicelleCasein Sub-micelles	1999	320
Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation K. Boode, P. Walstra Colloids and Surfaces A Physicochemical and Engineering Aspects Food ColloidEngineeringPartial CoalescenceRheologyHeavy Oil Recovery	1993	244
Relation between syneresis and rheological properties of particle gels T. van Vliet, H.J.M. van Dijk, P. Zoon, Colloid & Polymer Science Materials ScienceBiopolymer GelEngineeringPolymer ScienceRheological Property	1991	232
Theoretical and experimental study of the fractal nature of the structure of casein gels Leon Bremer, T. van Vliet, P. Walstra Journal of the Chemical Society Faraday Transactions 1 Physical Chemistry in Condensed Phases Colloidal MaterialEngineeringFractal NatureCasein MicellesPolyelectrolyte Gel	1989	220
STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION Ton van Vliet, A.M. Janssen, A.H. Bloksma, Journal of Texture Studies Materials ScienceWheat Flour DoughsEngineeringMechanicsWheat Flour	1992	218
Formation of emulsions. P. Walstra, P.E.A. Smulders Socio-Environmental Systems Modeling Food ChemistryFood ColloidEngineeringRheologyFood Engineering	1998	197
Partial coalescence in oil-in-water emulsions 2. Influence of the properties of the fat K. Boode, P. Walstra, A.E.A. de Groot-Mostert Colloids and Surfaces A Physicochemical and Engineering Aspects Food ColloidOil-in-water Emulsions 2EngineeringPartial CoalescenceRheology	1993	184

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