P. Walstra

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The estimated accuracy of the EU reference dissection method for pig carcass classification.

H. Busk, E. Olsen, M. Gispert, 2006, Meat science.

Mechanisms of fouling in dairy processing.

P. Walstra, T. Jeurnink, D. Kruif, 1996 .

On the fractal nature of the structure of acid casein gels

P. Walstra, L. Bremer, B. Bijsterbosch, 1990 .

Formation, properties and fractal structure of particle gels

P. Walstra, L. Bremer, B. Bijsterbosch, 1993 .

Drying kinetics for a single droplet of skim-milk.

P. Walstra, G. Ferrari, G. Meerdink, 1989 .

Rheological properties of rennet-induced skim milk gels. 5. Behaviour at large deformations.

P. Walstra, T. Vliet, P. Zoon, 1989 .

Food emulsions: principles, practice, and techniques

P. Walstra, 1999 .

Rheological properties of rennet-induced skim milk gels. 2. The effect of temperature.

P. Walstra, T. Vliet, P. Zoon, 1988 .

Rheological properties of rennet-induced skim milk gels. 1. Introduction.

P. Walstra, T. Vliet, P. Zoon, 1988 .

Molecular motions and the glassy state.

P. Walstra, M. A. Hemminga, M. Roozen, 1993 .

Dairy Science and Technology

Pieter Walstra, Tom Geurts, P. Walstra, 2005 .

Theoretical and experimental study of the fractal nature of the structure of casein gels

P. Walstra, L. Bremer, T. Vliet, 1989 .

The syneresis of curd, 1: general considerations and literature review

P. Walstra, T. Geurts, H. J. Dijk, 1985 .

Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions.

P. Walstra, H. J. Dijk, 1986 .

The Syneresis of Curd

P. Walstra, 1987 .

On the stability of casein micelles.

P. Walstra, 1990 .

The Association of Lysozyme with Casein

P. Walstra, T. Geurts, A. Roos, 1998 .

Protein‐stabilized foams and emulsions

P. Walstra, P. Hailing, 1981 .

Food colloids and polymers: stability and mechanical properties

E. Dickinson, P. Walstra, 2005 .

Calcium and phosphate partitions during the manufacture of sterilized concentrated milk and their relations to the heat stability

P. Walstra, W. Timmermans, 1988 .

Choice of probing site for classification of live pigs using ultrasonic measurements

P. Walstra, B. Hulsegge, G. Merkus, 1999 .

Increasing precision or reducing expense in regression experiments by using information from a concomitant variable

P. Walstra, B. Engel, 1991 .

A simple method to increase precision or reduce expense in regression experiments to predict the proportion of lean meat of carcasses

P. Walstra, B. Engel, 1991 .

Time dependent fracture behaviour of food.

P. Walstra, T. Vliet, H. Luyten, 1993 .

Comparison of various methods to evaluate fracture phenomena in food materials.

P. Walstra, T. Vliet, H. Luyten, 1992 .

Dairy chemistry & physics.

P. Walstra, R. Jenness, 1984 .

Colloidal Particles of Milk

P. Walstra, J. Wouters, T. Geurts, 2005 .

Estimating globule-size distribution of oil-in-water emulsions by coulter counter

P. Walstra, H. Oortwijn, 1969 .

Fracture and Yielding of Gels

P. Walstra, T. Vliet, H. Luyten, 1991 .

Rheology of cheese

P. Walstra, T. Vliet, 1982 .

Destabilization of O/W emulsions containing fat crystals by temperature cycling

P. Walstra, K. Boode, C. Bisperink, 1991 .

Partial coalescence in oil-in-water emulsions 1. Nature of the aggregation

P. Walstra, K. Boode, 1993 .

Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties

P. Walstra, T. Vliet, K. Grolle, 1997 .

Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties

P. Walstra, T. Vliet, K. Grolle, 1997 .

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels.

M. Mellema, P. Walstra, J. H. V. van Opheusden, 2002, Advances in colloid and interface science.

Molecular motion in glassy water-malto-oligosaccharide (maltodextrin) mixtures as studied by conventional and saturation-transfer spin-probe e.s.r. spectroscopy

P. Walstra, M. A. Hemminga, M. Roozen, 1991 .

Transport of pigs by car for two days; some aspects of watering and loading density

P. Walstra, G. Garssen, E. Lambooy, 1985 .

12-Lipoxygenase from bovine polymorphonuclear leukocytes, an enzyme with leukotriene A4-synthase activity.

P. Walstra, J. Vliegenthart, G. Veldink, 1987, Biochemical and biophysical research communications.

Studying food colloids: Past, present and future

E. Dickinson, P. Walstra, T. Vliet, 2003 .

The voluminosity of bovine casein micelles and some of its implications.

P. Walstra, 1979, The Journal of dairy research.

Overview of Emulsion and Foam Stability

P. Walstra, 1987 .

Effect of Couette flow on stability of oil-in-water emulsions

P. Walstra, M. Boekel, 1981 .

Stability of oil-in-water emulsions with crystals in the disperse phase

P. Walstra, M. Boekel, 1981 .

Demonstration of a 12-lipoxygenase activity in bovine polymorphonuclear leukocytes.

P. Walstra, M. Vermeer, J. Vliegenthart, 1987, Biochimica et biophysica acta.

Factors governing partial coalescence in oil-in-water emulsions.

K. Dewettinck, P. Walstra, E. Fredrick, 2010, Advances in colloid and interface science.

Partial coalescence in oil-in-water emulsions. 2. Influence of the properties of the fat.

P. Walstra, A.E.A. de Groot-Mostert, K. Boode, 1993 .

Brownian dynamics simulation of particle gel formation: from argon to yoghurt

E. Dickinson, P. Walstra, B. Bijsterbosch, 1995 .

Making Emulsions and Foams: An Overview

P. Walstra, Ine Smulders, 1997 .

Loss of enzyme activity due to adsorption onto emulsion droplets

P. Walstra, A. Roos, 1996 .

Proteins at air-water and oil-water interfaces: static and dynamic aspects.

P. Walstra, A. Roos, 1993 .

Principles of Foam Formation and Stability

P. Walstra, 1989 .

Leukotriene formation by bovine polymorphonuclear leukocytes.

P. Walstra, J. Vliegenthart, J. Vliegenthart, 1984, Biochimica et biophysica acta.

An international study on the importance of androstenone and skatole for boar taint: levels of androstenone and skatole by country and season

P. Walstra, M. Bonneau, P. Chevillon, 1999 .

Nuclear magnetic resonance study of the conformation and dynamics of beta-casein at the oil/water interface in emulsions.

P. Walstra, M. A. Hemminga, L. T. ter Beek, 1996, Biophysical journal.

Separation and quantitation of leukotrienes by reversed-phase high-performance liquid chromatography.

P. Walstra, J. Vliegenthart, G. Veldink, 1984, Prostaglandins, leukotrienes, and medicine.

Water in casein gels; how to get it out or keep it in.

P. Walstra, T. Vliet, 1994 .

The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives

P. Walstra, M. Boekel, H. Gruppen, 2002 .

Physical changes in the fat globules in unhomogenized and homogenized milk.

P. Walstra, M. Boekel, 1989 .

The membranes of recombined fat globules. 3. Hode of formation

P. Walstra, H. Oortwijn, 1982 .

Transport of salt and water during salting of cheese. 1. Analysis of the processes involved

P. Walstra, T. Geurts, H. Mulder, 1974 .

Brine composition and the prevention of the defect ‘soft rind’ in cheese

P. Walstra, T. Geurts, H. Mulder, 1972 .

The association of chymosin with artificial casein micelles

P. Walstra, T. Geurts, A. Roos, 2000 .

Glass Transitions and Freezing

P. Walstra, 2002 .

A spin probe ESR study of sugar water mixtures in the liquid and glassy state.

P. Walstra, T. Vliet, M. A. Hemminga, 1992 .

Kinetics of partial coalescence in oil-in-water emulsions.

P. Walstra, K. Boode, 1993 .

Isothermal crystallization behaviour of milk fat in bulk and emulsified state

K. Dewettinck, P. Walstra, P. V. Meeren, 2011 .

Interpretation of the kinetics of the renneting reaction in milk

P. Walstra, A. V. Hooydonk, 1987 .

Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread.

P. Walstra, T. van Vliet, P. Walstra, 1996 .

Gelation and retrogradation of concentrated starch systems. 2. Retrogradation.

P. Walstra, T. Vliet, C. Keetels, 1996 .

The voluminosity of bovine casein micelles and some of its implications

P. Walstra, 1979, Journal of Dairy Research.

Spreading of oil from protein stabilised emulsions at air/water interfaces

P. Walstra, M. Bos, A. J. Kuijpers, 2002 .

Principles of emulsion formation

Pieter Walstra, P. Walstra, 1993 .

Turbulence depression by polymers and its effect on disruption of emulsion droplets

P. Walstra, 1974 .

Dairy chemistry and physics

Pieter Walstra, R. Jenness, P. Walstra, 1984 .

Effects of diet on carcass, meat and eating quality of once-bred Piemontese x Friesian heifers

P. Walstra, A. H. Hoving-Bolink, W. Hanekamp, 1999 .

Structure of casein gels made by combined acidification and rennet action

P. Walstra, T. Vliet, S. Roefs, 1990 .

Rheological properties of casein gels

P. Walstra, S. Roefs, P. Zoon, 1989, Journal of Dairy Research.

Effect of chymosin action on the hydrodynamic diameter of casein micelles.

P. Walstra, R. Jenness, V. Bloomfield, 1981, Biochimica et biophysica acta.

Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.

P. Walstra, H. D. de Jongh, H. Gruppen, 2001, Journal of agricultural and food chemistry.

Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.

P. Walstra, H. Gruppen, M. V. van Boekel, 2006, Journal of agricultural and food chemistry.

Physical chemistry of foods

Pieter Walstra, P. Walstra, 2002 .

Dairy Technology: Principles of Milk Properties and Processes

Pieter Walstra, M.A.J.S. van Boekel, T. J. Geurts, 1999 .

Dispersed Systems: Basic Considerations

P. Walstra, T. Vliet, 2007 .

Emulsifying properties of ß-casein and its hydrolysates in relation to their molecular properties

P. Walstra, P. Caessens, P. Smulders, 1999 .

Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature

P. Walstra, T. Vliet, C. Keetels, 1996 .

Casein sub-micelles: do they exist?

P. Walstra, 1999 .

Effects of agitation on proteins

E. Dickinson, P. Walstra, Reinhard Miller, 2001 .

Competitive adsorption between beta-casein or beta-lactoglobulin and model milk membrane lipids at oil-water interfaces.

P. Walstra, B. Bergenståhl, T. Nylander, 2005, Journal of agricultural and food chemistry.

Formation and stability of foam made with various potato protein preparations.

P. Walstra, H. Gruppen, M. V. van Boekel, 2002, Journal of agricultural and food chemistry.

Fat Crystal Networks.

P. Walstra, T. Vliet, W. Kloek, 2001 .

Formation of emulsions.

Pieter Walstra, P. Walstra, P.E.A. Smulders, 1998 .

Formation of Emulsions and Foams

P. Walstra, 2002 .

Introduction to Aggregation Phenomena in Food Colloids

P. Walstra, 1993 .

RELATIONSHIP BETWEEN VISCOSITY AND FAT CONTENT OF MILK AND CREAM

P. Walstra, T. Vliet, 1980 .

Physical principles of emulsion science.

P. Walstra, 1987 .

Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost

P. Walstra, T. Geurts, H. Mulder, 1980 .

Milk: Main Characteristics

P. Walstra, J. Wouters, T. Geurts, 2005 .

Characterization of the consistency of Gouda cheese: rheological properties.

P. Walstra, T. Vliet, H. Luyten, 1991 .

Dutch-type varieties.

P. Walstra, T. Geurts, A. Noomen, 1993 .

Some comments on the isolation of fat globule membrane material

P. Walstra, 1985, Journal of Dairy Research.

Relation between syneresis and rheological properties of particle gels

P. Walstra, T. Vliet, P. Zoon, 1991 .

Structure and Mechanics of Starch Bread

P. Walstra, T. Vliet, A. Jurgens, 1996 .

STRAIN-HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION

Pieter Walstra, A. M. Janssen, T. van Vliet, 1992 .

Gelation and retrogradation of concentrated starch systems: 1 Gelation

P. Walstra, T. Vliet, C. Keetels, 1996 .

Effects of sire breed and husbandry system on carcass, meat and eating quality of Piemontese and Limousin crossbred bulls and heifers

P. Walstra, A. H. Hoving-Bolink, W. Hanekamp, 1999 .

Nucleotide sequence of the 3'-noncoding region of alfalfa mosaic virus RNA 4 and its homology with the genomic RNAs.

P. Walstra, J. Bol, E C Koper-Zwarthoff, 1979, Nucleic acids research.

The milk fat globule: Emulsion science as applied to milk products and comparable foods

P. Walstra, H. Mulder, 1974 .

The Syneresis of Rennet-Coagulated Curd

P. Walstra, P. Dejmek, 2004 .

Growth and carcass composition from birth to maturity in relation to feeding level and sex in Dutch Landrace pigs.

P. Walstra, P. Walstra, 1980 .

An international study on the importance of androstenone and skatole for boar taint: II. Sensory evaluation by trained panels in seven European countries.

M. A. Oliver, G. Dijksterhuis, M. Font i Furnols, 2000, Meat science.

The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.

R. G. Kauffman, F. Smulders, G. Eikelenboom, 1993, Meat science.

Homogenization-lnduced Clustering of Fat Globules in Cream and Model Systems

P. Walstra, H. Morris, L. Ogden, 1976 .

Cytoplasmic remnants in milk of certain species.

P. Walstra, M. Janssen, 1982 .

Estimating globule-size distribution of oil-in-water emulsions by spectroturbidimetry

P. Walstra, 1968 .

Effect of homogenization on the fat globule size distribution in milk

P. Walstra, P. Walstra, 1975 .

The membranes of recombined fat globules. 2. Composition

P. Walstra, H. Oortwijn, 1979 .

Effect of homogenization on milk plasma.

P. Walstra, 1980 .

Relationship between the sponge structure of starch bread and its mechanical properties

P. Walstra, T. Vliet, C. Keetels, 1996 .

Interfacial interactions, competitive adsorption and emulsion stability. Discussion

E. Dickinson, P. Walstra, D. Dalgleish, 1993 .

Crystallization kinetics of fully hydrogenated palm oil in sunflower oil mixtures

P. Walstra, T. Vliet, W. Kloek, 2000 .

An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures.

G. L. Cook, E. Tornberg, P. Walstra, 2000, Meat science.

Effect of malto-dextrins on the heat stability of caseinate emulsions.

P. Walstra, M. Boekel, J. Cruijsen, 1994 .

On the heat-induced association and dissociation of proteins in concentrated skim milk.

P. Walstra, M. Boekel, J. Nieuwenhuijse, 1991 .

Rearrangements in acid-induced casein gels during and after gel formation.

P. Walstra, T. Vliet, K. Grolle, 1997 .

Preliminary note on the change in casein micelles caused by acidification

P. Walstra, D. Dalgleish, D. Horne, 1985 .

Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate.

P. Walstra, T. Vliet, P. Zoon, 1988 .

The physical chemistry of curd making.

P. Walstra, T. Vliet, 1986 .

Calcium and phosphate partitions during the manufacture of sterilized concentrated milk.

P. Walstra, W. Timmermans, J. Nieuwenhuijse, 1988 .

Physical Chemistry of Milk Fat Globules

P. Walstra, 1983 .

On the stability of milk

P. Walstra, 1984 .

An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendations.

G. L. Cook, M. A. Oliver, G. Dijksterhuis, 2000, Meat science.

Effect of heat treatment on chemical and physical changes to milk fat globules.

P. Walstra, M. Boekel, 1994 .

Secondary nucleation in triglyceride crystallization

P. Walstra, 1998 .

FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Reference Books

Rickey Y. Yada, Gustavo V. Barbosa-Cánovas, Richard W. Hartel, 2004 .

Nucleation kinetics of emulsified triglyceride mixtures

P. Walstra, T. Vliet, W. Kloek, 2000 .

The membranes of recombined fat globules. 4. Effects on properties of the recombined milks

P. Walstra, H. Oortwijn, 1982 .

Non-solvent water and steric exclusion of solute

P. Walstra, 1973 .

The role of milkfat and protein in ice cream

P. Walstra, M. Jonkman, 1998 .

Water binding to milk protein, with particular reference to cheese

P. Walstra, T. Geurts, H. Mulder, 1974 .

Use of kinetics in studying heat-induced changes in foods.

P. Walstra, M. Boekel, 1994 .

Note on the determination of the phospholipid content of milk products.

P. Walstra, J. D. Graaf, 1962 .

Estimations of the aggregation time of various colloidal systems

P. Walstra, L. Bremer, T. Vliet, 1995 .

Association of chymosin with artificial casein micelles as influenced by micelle composition and pH.

P. Walstra, A. Andrén, K. Larsson, 1997 .

Large deformation behavior of fat crystal networks

P. Walstra, T. Vliet, W. Kloek, 2005 .

Structure of Fat Crystal Aggregates

P. Walstra, T. Vliet, W. Kloek, 1997 .

Influence of the state of dispersion of the fat on fat crystallizaton and on physical properities of fatty foods

P. Walstra, 1976 .

Prediction of lean meat proportion based on ultrasonic backfat thickness measurements of live pigs

P. Walstra, B. Hulsegge, G. Merkus, 2000 .

On the fractal nature of particle gels.

P. Walstra, L. Bremer, T. Vliet, 1991 .

Chapter 2:Emulsion Formation

P. Walstra, P. Smulders, 1998 .

Fattening of young boars: Quantification of negative and positive aspects

P. Walstra, 1974 .

Milk for Liquid Consumption

P. Walstra, J. Wouters, T. Geurts, 1999 .

Approximation formulae for the light scattering coefficient of dielectric spheres

P. Walstra, P Walstra, 1964 .

Discussion of errors in turbidimetry

P. Walstra, 1965 .

Holes in Dutch type cheese. 1. Conditions allowing eye formation.

P. Walstra, H. J. Dijk, J. Akkerman, 1989 .

Genetic aspects of meat quality and stress resistance in experiments with various breeds and breed crosses

P. Walstra, D. Minkema, W. Sybesma, 1972, Annales de génétique et de sélection animale.

Behaviour of casein micelles at conditions comparable to those in frozen yoghurt

P. Walstra, M. Boekel, M. Jonkman, 1999 .

Theoretical and experimental study of one-dimensional syneresis of a protein gel

P. Walstra, J. Schenk, H. J. Dijk, 1984 .

Characterization of the consistency of Gouda cheese: fracture properties.

P. Walstra, T. Vliet, H. Luyten, 1991 .

Cheese Ripening and Properties

P. Walstra, J. Wouters, T. Geurts, 1999 .

Relation between structure and texture of cultured milk products

P. Walstra, 1998 .

The heat coagulation of milk. 1. Mechanisms.

P. Walstra, M. Boekel, J. Nieuwenhuijse, 1989 .

The membranes of recombined fat globules. 1. Electron microscopy

P. Walstra, H. Oortwijn, H. Mulder, 1977 .

Association of Chymosin with Adsorbed Caseins

P. Walstra, T. Geurts, A. Roos, 1995 .

Transfer of Oil between Emulsion Droplets

P. Walstra, B. Cabane, Cabané, 1996, Journal of colloid and interface science.

Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate.

P. Walstra, H. D. de Jongh, H. Gruppen, 2002, Journal of agricultural and food chemistry.

Crystallization and rheological properties of milk fat spreads.

P. Walstra, T. Vliet, W. Kloek, 1994 .

Studies on milk fat dispersion. I. Methods for determining globule-size distribution

P. Walstra, H. Oortwijn, J. D. Graaf, 1969 .

Accuracy of prediction of percentage lean meat and authorization of carcass measurement instruments: adverse effects of incorrect sampling of carcasses in pig classification.

E. Olsen, P. Walstra, W. Buist, 2003 .

Principles of Cheese Making

P. Walstra, J. Wouters, T. Geurts, 2005 .