A.H. Bloksma - Concepedia

Author

A.H. Bloksma

Wageningen University & Research

Also Known As

A BLOKSMA, A. H. BLOKSMA, A. H. Bloksma, A.H Bloksma, A.H. BLOKSMA, A.H. Bloksma, Bloksma, A.H.

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research

About

A.H. Bloksma is an author at Wageningen University & Research specializing in engineering, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	749
2	Health Sciences	1	1	278
3	Natural Sciences	1	1	23
4	Applied Physics	1	1	218
5	Biochemistry	1	1	23

A.H. Bloksma

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Dough structure, dough rheology, and baking quality A.H. Bloksma Repository hosted by TU Delft Library (TU Delft) Cours Du PetrissageRheological MeasurementDough StructureEngineeringProprietes Rheologiques	1990	278
Rheology of the breadmaking process A.H. Bloksma Repository hosted by TU Delft Library (TU Delft)	1990	236
STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION Ton van Vliet, A.M. Janssen, A.H. Bloksma, Journal of Texture Studies Materials ScienceWheat Flour DoughsEngineeringMechanicsWheat Flour	1992	218
Strain hardening of dough as a requirement for gas retention T. van Vliet, A.M. Janssen, A.H. Bloksma, University of Groningen research database (University of Groningen / Centre for Information Technology)	1992	133
THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS A.H. Bloksma, W. Nieman Journal of Texture Studies Materials ScienceRheological MeasurementRheological Constitutive EquationEngineeringMechanical Properties	1975	53
A quantitative model for heat transport in dough and crumb during baking U. de Vries, P. Sluimer, A.H. Bloksma, Heat Transfer ProcessEngineeringTransport PhenomenaRheologyQuantitative Model	1988	44
Slow creep of wheat flour doughs A.H. Bloksma Rheologica Acta Wheat Flour	1962	37
RHEOLOGY OF WHEAT FLOUR DOUGHS A.H. Bloksma Journal of Texture Studies Rheological MeasurementRheological Constitutive EquationDough StructureEngineeringMechanics	1972	32
Effect of surface tension in the gas-dough interface on rheological behavior of dough A.H. Bloksma Repository hosted by TU Delft Library (TU Delft) Rheological MeasurementRheological Constitutive EquationEngineeringGas-dough InterfaceMechanical Engineering	1981	27
EFFECT OF HEATING RATE ON VISCOSITY OF WHEAT FLOUR DOUGHS1 A.H. Bloksma Journal of Texture Studies Rheological MeasurementRheological Constitutive EquationEngineeringFood PhysicMechanics	1980	25

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