W.G.M. Agterof

Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols

Arjen Bot, W.G.M. Agterof · Journal of the American Oil Chemists Society · 2006 · 235 citations

Agriculture, Biochemistry, Food Science +16

Influence of crystallisation conditions on the large deformation rheology of inulin gels

Arjen Bot, Ulrich Erle, R. Vreeker et al. · Food Hydrocolloids · 2003 · 147 citations

Engineering, Materials Engineering, Materials Science +11

Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction

Fabien Jousse, T. Jongen, W.G.M. Agterof et al. · Journal of Food Science · 2002 · 146 citations

Agriculture, Chemistry, Food Science +17

Droplet breakup in concentrated emulsions

K.M.B. Jansen, W.G.M. Agterof, J. Mellema · Journal of Rheology · 2001 · 127 citations

Engineering, Chemical Engineering, Colloid Science +15

The fractal nature of fat crystal networks

R. Vreeker, L.L. Hoekstra, D.C. den Boer et al. · Colloids and Surfaces · 1992 · 127 citations

Natural Sciences, Materials Science, Mathematics +11