| A combined rheology and time domain NMR approach for determining water distributions in protein blends BL Dekkers, DW de Kort, KJ Grabowska, B Tian, H Van As, ... Food Hydrocolloids 60, 525-532, 2016 | 69 | 2016 |
| Air bubbles in calcium caseinate fibrous material enhances anisotropy Z Wang, B Tian, R Boom, AJ van der Goot Food Hydrocolloids 87, 497-505, 2019 | 48 | 2019 |
| Impact of water degumming and enzymatic degumming on gum mesostructure formation in crude soybean oil T Nikolaeva, T Rietkerk, A Sein, R Dalgliesh, WG Bouwman, E Velichko, ... Food chemistry 311, 126017, 2020 | 28 | 2020 |
| Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate B Tian, Z Wang, L de Campo, EP Gilbert, RM Dalgliesh, E Velichko, ... Food Hydrocolloids 106, 105912, 2020 | 26 | 2020 |
| Air bubbles in fibrous caseinate gels investigated by neutron refraction, X-ray tomography and refractive microscope B Tian, Z Wang, AJ van der Goot, WG Bouwman Food Hydrocolloids 83, 287-295, 2018 | 26 | 2018 |
| Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers Z Wang, B Tian, R Boom, AJ van der Goot Food Research International 121, 862-869, 2019 | 21 | 2019 |
| A versatile shear cell for investigation of structure of food materials under shear E Velichko, B Tian, T Nikolaeva, J Koning, J van Duynhoven, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 566, 21-28, 2019 | 17 | 2019 |
| Fibre formation in calcium caseinate influenced by solvent isotope effect and drying method–A neutron spectroscopy study B Tian, VG Sakai, C Pappas, AJ van der Goot, WG Bouwman Chemical Engineering Science 207, 1270-1277, 2019 | 8 | 2019 |
| Systematically quantifying oil–water microemulsion structures using (spin-echo) small angle neutron scattering M Mulder, XX Li, MM Nazim, RM Dalgliesh, B Tian, M Buijse, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 575, 166-175, 2019 | 6 | 2019 |
| Rheology of edible soft glassy materials RGM van der Sman, S Renzetti, B Tian Food Hydrocolloids 149, 109586, 2024 | 5 | 2024 |
| Scattering from oriented objects analysed by the anisotropic Guinier–Porod model B Tian, JR Heringa, WG Bouwman Food Structure 30, 100221, 2021 | 3 | 2021 |
| Importance of elasticity on calcium caseinate fiber formation Z Wang, B Tian, S Karleen, AJ Van Der Goot, J Chen Food Structure 28, 100171, 2021 | 3 | 2021 |
| Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters A Venkatachalam, PFC Wilms, B Tian, EJ Bakker, MAI Schutyser, L Zhang Food Research International, 115715, 2025 | 1 | 2025 |
| Dynamics of calcium caseinate in H2O or D2O studied by Quasi-Elastic Neutron Scattering (QENS) B Tian, C Pappas, V Garcia-Sakai, W Bouwman | | 2018 |
| Food Structure B Tian, JR Heringa, WG Bouwman | | |
