H. J. Klok

Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

D.M. Dresselhuis, H. J. Klok, Martien A. Cohen Stuart et al. · Food Biophysics · 2007 · 156 citations · Full text

Engineering, Food Science, Mechanical Engineering +16

The mechanism behind microstructure formation in mixed whey protein–polysaccharide cold-set gels

Saskia de Jong, H. J. Klok, Fred van de Velde · Food Hydrocolloids · 2008 · 138 citations

Agriculture, Dairy Science, Food Science +16

Effect of pre-drying and par-frying conditions on the crispness of French fries

Wil A. M. van Loon, Jendo E. Visser, J.P.H. Linssen et al. · European Food Research and Technology · 2006 · 40 citations

Agriculture, Food Science, Food Analysis +7

Viscosity and age-thickening of skim-milk concentrate

T. H. M. Snoeren, J. A Brinkhuis, A. J. Damman et al. · Netherlands milk and dairy journal · 1984 · 28 citations

Agriculture, Dairy Science, Food Science +12

The origin and early development of wheat glutenin particles

T. W. J. M. van Herpen, Jan Cordewener, H. J. Klok et al. · Journal of Cereal Science · 2008 · 19 citations · Full text

Agriculture, Plant Biology, Plant Sciences +10