Franklin D. Zoet

Emulsion flocculation induced by saliva and mucin

Monique H. Vingerhoeds, Theo B. J. Blijdenstein, Franklin D. Zoet et al. · Food Hydrocolloids · 2005 · 252 citations · Full text

Dentistry, Oral Biology, Oral Microbiology +9

Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate

George A. van Aken, Esther Bomhof, Franklin D. Zoet et al. · Food Hydrocolloids · 2010 · 115 citations

Agriculture, Dairy Science, Food Science +15

Effects of heat on physicochemical properties of whey protein-stabilised emulsions

E.L. Sliwinski, P.J. Roubos, Franklin D. Zoet et al. · Colloids and Surfaces B Biointerfaces · 2003 · 100 citations

Agriculture, Dairy Science, Food Science +14

How emulsion composition and structure affect sensory perception of low-viscosity model emulsions

Monique H. Vingerhoeds, René A. de Wijk, Franklin D. Zoet et al. · Food Hydrocolloids · 2007 · 80 citations

Agriculture, Food Science, Food Processing +15

Partial coalescence as a tool to control sensory perception of emulsions

Jan Benjamins, Monique H. Vingerhoeds, Franklin D. Zoet et al. · Food Hydrocolloids · 2008 · 73 citations

Agriculture, Food Science, Sensory Evaluation +13