E.L. Sliwinski - Concepedia

Author

E.L. Sliwinski

Also Known As

E. L. SLIWINSKI, E. Sliwinski, E.L Sliwinski, E.L. SLIWINSKI, E.L. Sliwinski, Edward L. Sliwinski, Edward Sliwinski, Sliwinski, Edward

Publications

881

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research

About

E.L. Sliwinski is an author at Wageningen University & Research specializing in engineering, rheology, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	483
2	Health Sciences	5	5	313
3	Mechanical Engineering	5	5	384
4	Medicine	1	1	40
5	Biochemistry	1	1	53

E.L. Sliwinski

Publications

825

Citations

H-Index

Page 1

	Year	Citations
Shear and extensional properties of bread doughs affected by their minor components J. Rouillé, Guy Della Valle, J. Lefebvre, Journal of Cereal Science Minor ComponentsRheological MeasurementEngineeringMechanical EngineeringRheological Property	2005	150
Effects of heat on physicochemical properties of whey protein-stabilised emulsions E.L. Sliwinski, P.J. Roubos, Franklin D. Zoet, Colloids and Surfaces B Biointerfaces Food ColloidEngineeringHealth SciencesFood EngineeringFood Processing	2003	99
THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG ‐ AN EXPERIMENTAL EVALUATION B. Dunnewind, E.L. Sliwinski, Katja Grolle, Journal of Texture Studies EngineeringMechanical PropertiesMechanicsStrong DoughMechanical Engineering	2003	89
On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs E.L. Sliwinski, P. Kølster, A. Prins, Journal of Cereal Science Large-deformation PropertiesFood StructureWheat FloursGrain Quality	2004	72
On the relationship between large-deformation properties of wheat flour dough and baking quality E.L. Sliwinski, P. Kølster, T. van Vliet Journal of Cereal Science EngineeringBaking QualityMechanical EngineeringRheologyGrain Quality	2004	64
Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions E.L. Sliwinski, B.W.M. Lavrijsen, J.M. Vollenbroek, Colloids and Surfaces B Biointerfaces Food ColloidHealth SciencesMilk Protein-stabilised EmulsionsRheologyFood Engineering	2003	64
Large-deformation properties of wheat dough in uni- and biaxial extension. Part I. Flour dough E.L. Sliwinski, T. van Vliet Rheologica Acta Wheat DoughBiaxial ExtensionEngineeringMechanical EngineeringRheology	2004	60
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese Martin Alewijn, E.L. Sliwinski, Jan Wouters International Dairy Journal NutritionGouda CheeseFood AnalysisFood EngineeringFood Processing	2005	57
Promoting Safe Swallowing When Puree is Swallowed Without Aspiration but Thin Liquid is Aspirated: Nectar is Enough Steven B. Leder, Benjamin L. Judson, E.L. Sliwinski, Dysphagia NutritionFood SafetyThin Liquid	2012	56
The formation mechanism of lactones in Gouda cheese Martin Alewijn, Ben Smit, E.L. Sliwinski, International Dairy Journal Food ChemistryBiochemistryGouda CheeseBiotechnologyFood Engineering	2006	53

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