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Atze Jan van der Goot
Atze Jan van der Goot
Associate Professor Food Process Engineering, Wageningen University
Geverifieerd e-mailadres voor wur.nl
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Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2
C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ...
Biomacromolecules 9 (5), 1474-1479, 2008
2292008
Meat alternatives: an integrative comparison
C Van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel
Trends in Food Science & Technology 88, 505-512, 2019
1962019
Structuring processes for meat analogues
BL Dekkers, RM Boom, AJ van der Goot
Trends in Food Science & Technology 81, 25-36, 2018
1882018
Plant-based meat analogues
K Kyriakopoulou, B Dekkers, AJ van der Goot
Sustainable meat production and processing, 103-126, 2019
1842019
Concepts for further sustainable production of foods
AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ...
Journal of Food Engineering 168, 42-51, 2016
1732016
The potential of dry fractionation processes for sustainable plant protein production
MAI Schutyser, AJ Van der Goot
Trends in Food Science & Technology 22 (4), 154-164, 2011
1642011
Dry fractionation for sustainable production of functional legume protein concentrates
MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom
Trends in Food Science & Technology 45 (2), 327-335, 2015
1592015
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate
C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ...
Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007
1432007
Effects of shear stress on the microalgae Chaetoceros muelleri
MHA Michels, AJ van der Goot, NH Norsker, RH Wijffels
Bioprocess and biosystems engineering 33 (8), 921-927, 2010
1252010
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2009
1252009
Microstructure formation and rheological behaviour of dough under simple shear flow
SH Peighambardoust, AJ Van der Goot, T Van Vliet, RJ Hamer, RM Boom
Journal of Cereal Science 43 (2), 183-197, 2006
1112006
Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology
C Akkermans, AJ van der Goot, P Venema, E van der Linden, RM Boom
Food Hydrocolloids 22 (7), 1315-1325, 2008
1092008
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ...
Journal of Food Engineering 261, 32-39, 2019
1072019
Molecular breakdown of corn starch by thermal and mechanical effects
RM Van Den Einde, C Akkermans, AJ Van Der Goot, RM Boom
Carbohydrate Polymers 56 (4), 415-422, 2004
1072004
Understanding molecular weight reduction of starch during heating‐shearing processes
RM Van den Einde, AJ Van der Goot, RM Boom
Journal of Food Science 68 (8), 2396-2404, 2003
992003
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
952019
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
JAM Berghout, RM Boom, AJ Van der Goot
Food Hydrocolloids 43, 465-472, 2015
952015
Shear-induced fibrous structure formation from a pectin/SPI blend
BL Dekkers, CV Nikiforidis, AJ van der Goot
Innovative Food Science & Emerging Technologies 36, 193-200, 2016
942016
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot
Food Research International 64, 743-751, 2014
802014
On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
GA Krintiras, JG Diaz, AJ Van Der Goot, AI Stankiewicz, GD Stefanidis
Journal of Food Engineering 169, 205-213, 2016
782016
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Artikelen 1–20