Surface rheological properties of bread dough components in relation to gas bubble stability

Dynamic measurements of dilational properties of a liquid interface

J Lucassen, M. van den Tempel · Chemical Engineering Science · 1972 · 799 citations

Engineering, Materials Science, Physics +16

Advances in food emulsions and foams

P. Sherman · Journal of Food Engineering · 1988 · 393 citations

Agriculture, Food Science, Materials Engineering +12

Dough structure, dough rheology, and baking quality

A.H. Bloksma · TNO Repository · 1990 · 278 citations

Agriculture, Food Science, Food Processing +15

Rheology of the breadmaking process

A.H. Bloksma · TNO Repository · 1990 · 236 citations

Agriculture, Food Science, Food Processing +7

STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION

Ton van Vliet, A.M. Janssen, A.H. Bloksma et al. · Journal of Texture Studies · 1992 · 218 citations

Agriculture, Food Science, Materials Science +13