| Structuring of edible oils by alternatives to crystalline fat M Pernetti, KF van Malssen, E Flöter, A Bot Current Opinion in Colloid & Interface Science 12 (4-5), 221-231, 2007 | 440 | 2007 |
| Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols A Bot, WGM Agterof Journal of the American Oil Chemists' Society 83 (6), 513-521, 2006 | 274 | 2006 |
| Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures FG Gandolfo, A Bot, E Flöter Journal of the American Oil Chemists' Society 81, 1-6, 2004 | 228 | 2004 |
| Influence of crystallisation conditions on the large deformation rheology of inulin gels A Bot, U Erle, R Vreeker, WGM Agterof Food hydrocolloids 18 (4), 547-556, 2004 | 190 | 2004 |
| Fibrils of γ-oryzanol+ β-sitosterol in edible oil organogels A Bot, R den Adel, EC Roijers Journal of the American Oil Chemists' Society 85, 1127-1134, 2008 | 169 | 2008 |
| Non-TAG structuring of edible oils and emulsions A Bot, YSJ Veldhuizen, R den Adel, EC Roijers Food Hydrocolloids 23 (4), 1184-1189, 2009 | 134 | 2009 |
| Large deformation rheology of gelatin gels A Bot, IA van Amerongen, RD Groot, NL Hoekstra, WGM Agterof Polymer Gels and Networks 4 (3), 189-227, 1996 | 133 | 1996 |
| Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy AJ Vasbinder, PJJM Van Mil, A Bot, KG De Kruif Colloids and Surfaces B: Biointerfaces 21 (1-3), 245-250, 2001 | 130 | 2001 |
| Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles AJ Vasbinder, HS Rollema, A Bot, CG De Kruif Journal of Dairy Science 86 (5), 1556-1563, 2003 | 123 | 2003 |
| Organogel-emulsions with mixtures of β-sitosterol and γ-oryzanol: influence of water activity and type of oil phase on gelling capability H Sawalha, R den Adel, P Venema, A Bot, E Flöter, E van der Linden Journal of Agricultural and Food Chemistry 60 (13), 3462-3470, 2012 | 119 | 2012 |
| Edible oleogels in molecular gastronomy MA Rogers, T Strober, A Bot, JF Toro-Vazquez, T Stortz, AG Marangoni International Journal of Gastronomy and Food Science 2 (1), 22-31, 2014 | 110 | 2014 |
| Molecular theory of strain hardening of a polymer gel: application to gelatin RD Groot, A Bot, WGM Agterof The Journal of chemical physics 104 (22), 9202-9219, 1996 | 102 | 1996 |
| Effect of sterol type on structure of tubules in sterol+ γ-oryzanol-based organogels A Bot, R Den Adel, EC Roijers, C Regkos Food Biophysics 4, 266-272, 2009 | 91 | 2009 |
| Organogel-based emulsion systems, micro-structural features and impact on in vitro digestion N Duffy, HCG Blonk, CM Beindorff, M Cazade, A Bot, GS Duchateau Journal of the American Oil Chemists' Society 86, 733-741, 2009 | 91 | 2009 |
| Phase diagram of mixtures of stearic acid and stearyl alcohol FG Gandolfo, A Bot, E Flöter Thermochimica acta 404 (1-2), 9-17, 2003 | 85 | 2003 |
| Osmotic properties of gluten A Bot, DW de Bruijne Cereal chemistry 80 (4), 404-408, 2003 | 82* | 2003 |
| Effect of water on self-assembled tubules in β-sitosterol+ γ-oryzanol-based organogels R den Adel, PCM Heussen, A Bot Journal of Physics: Conference Series 247 (1), 012025, 2010 | 76 | 2010 |
| Rheological properties of glutenin subfractions in relation to their molecular weight AA Tsiami, A Bot, WGM Agterof, RD Groot Journal of Cereal Science 26 (1), 15-27, 1997 | 76 | 1997 |
| The influence of concentration and temperature on the formation of γ-oryzanol+ β-sitosterol tubules in edible oil organogels H Sawalha, P Venema, A Bot, E Flöter, E van der Linden Food biophysics 6, 20-25, 2011 | 75 | 2011 |
| Structuring in β-sitosterol+ γ-oryzanol-based emulsion gels during various stages of a temperature cycle A Bot, R den Adel, C Regkos, H Sawalha, P Venema, E Flöter Food Hydrocolloids 25 (4), 639-646, 2011 | 72 | 2011 |
