E-LIB Suche - Ergebnisse für: Van der Goot, A

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 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/..

5

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/..

6

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/..

7

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/..

8

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/..

9

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/..

10

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/..

11

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/..

12

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/..

13

Factors impeding enzymatic wheat gluten hydrolysis at high ..:

Hardt, N.A. ; Janssen, A.E.M. ; Boom, R.M..
Biotechnology and Bioengineering. 111 (2014) 7 - p. 1304-1312 , 2014

Link: https://doi.org/10.1002/..

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/..