H. Mulder

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 .

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 .

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

P. Walstra, H. Mulder, 1974 .

Estimated biological variation of the mature human milk fatty acid composition.

F. Muskiet, E. Boersma, I. Martini, 2002, Prostaglandins, leukotrienes, and essential fatty acids.

Water binding to milk protein, with particular reference to cheese

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

Taste and flavourforming compounds in cheese. The amino acid content of Edam cheese.

H. Mulder, L. Ali, 1961 .

Some observations on milk lipase. 2. The destructive effect of light on milk lipase activity.

J. Stadhouders, H. Mulder, 1959 .

The membranes of recombined fat globules. 1. Electron microscopy

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