W. J. Lichtendonk

Mechanisms Determining Crispness and Its Retention in Foods with a Dry Crust (2007)

Visser, J.E., Lichtendonk, W.J.

Individual fracture events in cellular solid foods (2007)

Castro Prada, E.M., Timmerman, E., Lichtendonk, W.J.

An improved instrumental characterization of mechanical and acoustic properties of crispy cellular solid foods (2007)

Castro-Prada, E.M., Lichtendonk, W.J., Hamer, R.J.

A detailed study was performed to simultaneously measure the mechanical and acoustic properties of crispy cellular solid foods. Different critical aspects are discussed in order to assess optimal...

Mechanisms determining crispness and crispness retention in foods with a dry crust (2006)

Lichtendonk, W.J.

Acoustic emission, fracture behaviour and morphology of dry cellular crispy foods (2006)

Lichtendonk, W.J.

For many food products their crispy character is an important sensory characteristic. It is generally accepted that it is related to the fracture behaviour of the food. It requires multiple brittle...

Individual fracture events in cellular solid foods (2006)

Castro-Prada, E.M., Timmerman, E., Lichtendonk, W.J.

Dry crispy foods are cellular materials. The fracture behaviour of these foods depends on both the mechanical properties of the solid material surrounding the pores and on the morphology. A method is...

Acoustic Emission from Crispy/Crunchy Foods to Link Mechanical Properties and Sensory Perception (2005)

Lichtendonk, W.J., Castro Prada, E.M., Visser, J.E.

An explanation for the combined effect of xylanase-glucose oxidase in dough systems (2005)

Primo Martin, C., Wang, M, Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.

In the bakery industry, glucose oxidase is usually used in combination with xylanase. Although many theories exist on the mechanism of action of each enzyme, the positive effect of combining the two...

The effect of mixing on glutenin particle properties: aggregation factors that effect gluten function in dough (2005)

Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.

Previously we reported that the SDS insoluble gel-layer: the Glutenin Macro Polymer (GMP) can be considered as a gel consisting of protein particles. These glutenin particles have a size of about...

The Effects of Dough Mixing on GMP Re-Aggregation and Dough Elasticity During Dough Rest (2004)

Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.

Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough. (2003)

Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.

Effects of stress relaxation in soy glycinin films on bubble dissolution and foam stability (2003)

Meinders, M.B.J., Bos, M.A., Lichtendonk, W.J.

Glutenin Macropolymer: a Gel Formed by Glutenin Particles (2003)

Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.

The quality of wheat-based foods and the processing properties of wheat flour dough are strongly related to the presence and properties of very large glutenin protein aggregates. These very large...