Derk Somsen

Crust morphology and crispness development during deep-fat frying of potato

K.N. van Koerten, Maarten A.I. Schutyser, Derk Somsen et al. · Food Research International · 2015 · 77 citations · Full text

Agriculture, Food Science, Plant Sciences +13

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

Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient

K.N. van Koerten, Derk Somsen, Remko M. Boom et al. · Journal of Food Engineering · 2016 · 38 citations

Engineering, Food Science, Mechanical Engineering +14

A pore inactivation model for describing oil uptake of French fries during pre-frying

K.N. van Koerten, Maarten A.I. Schutyser, Derk Somsen et al. · Journal of Food Engineering · 2014 · 37 citations

Agriculture, Chemical Engineering, Food Science +9

Viscosity of stirred yoghurt : modern techniques useful in analysing and improving routine measurements

C. Hellinga, Derk Somsen, J. P. J. M. Koenraads · Netherlands milk and dairy journal · 1986 · 25 citations

Agriculture, Food Science, Food Analysis +13