Ich stimme zu, dass diese Seite Cookies verwende. Weitere Informationen finden Sie unter unseren Datenschutzerklärungen .
X
van der Goot, J.A
1511  Ergebnisse:
Personensuche X
?
1

Hypotheses concerning structuring of extruded meat analogs:

van der Sman, R.G.M. ; van der Goot, A.J.
Current Research in Food Science.  6 (2023)  - p. 100510 , 2023
Link: https://doi.org/10.1016/..
 
?
2

Engineering amyloid and amyloid-like morphologies of β-lact..:

Hoppenreijs, L.J.G. ; Fitzner, L. ; Ruhmlieb, T....
Food Hydrocolloids.  124 (2022)  - p. 107301 , 2022
Link: https://doi.org/10.1016/..
 
?
3

Small and large oscillatory shear properties of concentrate..:

Schreuders, F.K.G. ; Sagis, L.M.C. ; Bodnár, I....
Food Hydrocolloids.  110 (2021)  - p. 106172 , 2021
Link: https://doi.org/10.1016/..
 
?
4

Interfacial properties of green leaf cellulosic particles:

Tamayo Tenorio, A. ; Gieteling, J. ; Nikiforidis, C.V...
Food Hydrocolloids.  71 (2017)  - p. 8-16 , 2017
Link: https://doi.org/10.1016/..
 
?
5

Processing concepts for the use of green leaves as raw mate..:

Tamayo Tenorio, A. ; Schreuders, F.K.G. ; Zisopoulos, F.K...
Journal of Cleaner Production.  164 (2017)  - p. 736-748 , 2017
Link: https://doi.org/10.1016/..
 
?
6

Interfacial properties and emulsification performance of th..:

Tenorio, A. Tamayo ; de Jong, E. W. M. ; Nikiforidis, C. V...
Soft Matter.  13 (2017)  3 - p. 608-618 , 2017
Link: https://doi.org/10.1039/..
 
?
7

Dry fractionation for sustainable production of functional ..:

Schutyser, M.A.I. ; Pelgrom, P.J.M. ; van der Goot, A.J..
Trends in Food Science & Technology.  45 (2015)  2 - p. 327-335 , 2015
Link: https://doi.org/10.1016/..
 
?
8

Aqueous fractionation yields chemically stable lupin protei..:

Berghout, J.A.M. ; Marmolejo-Garcia, C. ; Berton-Carabin, C.C....
Food Research International.  72 (2015)  - p. 82-90 , 2015
Link: https://doi.org/10.1016/..
 
?
9

Understanding the differences in gelling properties between..:

Berghout, J.A.M. ; Boom, R.M. ; van der Goot, A.J.
Food Hydrocolloids.  43 (2015)  - p. 465-472 , 2015
Link: https://doi.org/10.1016/..
 
?
10

Comparing functional properties of concentrated protein iso..:

Berghout, J.A.M. ; Venema, P. ; Boom, R.M..
Food Hydrocolloids.  51 (2015)  - p. 346-354 , 2015
Link: https://doi.org/10.1016/..
 
?
11

Starch facilitates enzymatic wheat gluten hydrolysis:

Hardt, N.A. ; Boom, R.M. ; van der Goot, A.J.
LWT - Food Science and Technology.  61 (2015)  2 - p. 557-563 , 2015
Link: https://doi.org/10.1016/..
 
?
12

Sustainability assessment of oilseed fractionation processe..:

Berghout, J.A.M. ; Pelgrom, P.J.M. ; Schutyser, M.A.I...
Journal of Food Engineering.  150 (2015)  - p. 117-124 , 2015
Link: https://doi.org/10.1016/..
 
?
13

The potential of aqueous fractionation of lupin seeds for h..:

Berghout, J.A.M. ; Boom, R.M. ; van der Goot, A.J.
Food Chemistry.  159 (2014)  - p. 64-70 , 2014
Link: https://doi.org/10.1016/..
 
?
14

Shear-induced starch–gluten separation at very low water co..:

Hardt, N.A. ; Chauhan, H. ; Boom, R.M..
Journal of Food Engineering.  141 (2014)  - p. 51-57 , 2014
Link: https://doi.org/10.1016/..
 
?
15

Wheat dough rheology at low water contents and the influenc..:

Hardt, N.A. ; Boom, R.M. ; van der Goot, A.J.
Food Research International.  66 (2014)  - p. 478-484 , 2014
Link: https://doi.org/10.1016/..
 
1-15