H. Luyten

Hydration of casein micelles and caseinates: Implications for casein micelle structure

Thom Huppertz, Inge Gazi, H. Luyten et al. · International Dairy Journal · 2017 · 198 citations

Natural Sciences, Biochemistry, Biophysics +14

A new sensory vocabulary for crisp and crunchy dry model foods

Garmt Dijksterhuis, H. Luyten, René de Wijk et al. · Food Quality and Preference · 2005 · 120 citations

Agriculture, Food Science, Food Analysis +13

THE WEDGE FRACTURE TEST A NEW METHOD FOR MEASUREMENT OF FOOD TEXTURE

Julian F. V. Vincent, G. Jeronimidis, Ali A. Khan et al. · Journal of Texture Studies · 1991 · 116 citations

Agriculture, Food Science, Food Analysis +14

COMPARISON OF VARIOUS METHODS TO EVALUATE FRACTURE PHENOMENA IN FOOD MATERIALS

H. Luyten, T. van Vliet, P. Walstra · Journal of Texture Studies · 1992 · 106 citations

Natural Sciences, Materials Engineering, Materials Science +11

ACOUSTIC EMISSION, FRACTURE BEHAVIOR AND MORPHOLOGY OF DRY CRISPY FOODS: A DISCUSSION ARTICLE

H. Luyten, T. van Vliet · Journal of Texture Studies · 2006 · 72 citations

Natural Sciences, Food Science, Materials Science +14