M. Mellema

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema · Trends in Food Science & Technology · 2003 · 539 citations

Food Chemistry, Nutrition, Lipid Nutrition +5

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

M. Mellema, P. Walstra, J.H.J. van Opheusden et al. · Advances in Colloid and Interface Science · 2002 · 182 citations · Full text

Biopolymer Gel, Engineering, Protein Folding +9

Tethered Adsorbing Chains: Neutron Reflectivity and Surface Pressure of Spread Diblock Copolymer Monolayers

H. Bijsterbosch, V.O. de Haan, A. W. de Graaf et al. · Langmuir · 1995 · 150 citations · Full text

Materials Science, Block Co-polymers, Engineering +11

Categorization of rheological scaling models for particle gels applied to casein gels

M. Mellema, J.H.J. van Opheusden, T. van Vliet · Journal of Rheology · 2002 · 114 citations

Engineering, Food Biophysics, Particle Gels +16

Structure and Scaling Behavior of Aging Rennet-Induced Casein Gels Examined by Confocal Microscopy and Permeametry

M. Mellema, J. W. M. Heesakkers, J.H.J. van Opheusden et al. · Langmuir · 2000 · 90 citations

Engineering, Microscopy, Food Biophysics +20