Jendo E. Visser

On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products

T. van Vliet, Jendo E. Visser, H. Luyten · Food Research International · 2007 · 52 citations · Full text

Food Chemistry, Oil Uptake, Food Processing +5

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 · 39 citations

French Fries, Food Physic, Food Engineering +3

Ultralow Interfacial Tensions in an Aqueous Phase-Separated Gelatin/Dextran and Gelatin/Gum Arabic System:  A Comparison

Elke Scholten, Jendo E. Visser, Leonard M.C. Sagis et al. · Langmuir · 2004 · 37 citations · Full text

A New Device for Studying Deep‐Frying Behavior of Batters and Resulting Crust Properties

Jendo E. Visser, Herman de Beukelaer, R.J. Hamer et al. · Cereal Chemistry · 2008 · 10 citations · Full text

Dfm Crusts, Batter Pickup, Electrical Engineering +9