المؤلفون: Taghian Dinani, Somayeh, van der Harst, Jeroen P., Boom, Remko, van der Goot, Atze J.

المصدر: Food Hydrocolloids 134 (2023) ; ISSN: 0268-005X

مصطلحات موضوعية: Fibrous structure, L-ascorbic acid, L-cysteine, Pea protein isolate, Plant-based meat alternatives

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/576299

الاتاحة: https://research.wur.nl/en/publications/effect-of-l-cysteine-and-l-ascorbic-acid-addition-on-properties-o
https://doi.org/10.1016/j.foodhyd.2022.108059

المؤلفون: Bühler, Jan M., van der Goot, Atze J., Bruins, Marieke E.

المصدر: Current Research in Food Science 5 (2022) ; ISSN: 2665-9271

مصطلحات موضوعية: Faba bean concentrate, Mild processing, Moisture distribution, Protein denaturation, Starch gelatinization, Starch swelling

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/570247

الاتاحة: https://research.wur.nl/en/publications/quantifying-water-distribution-between-starch-and-protein-in-doug
https://doi.org/10.1016/j.crfs.2022.03.013

المؤلفون: Michels, Michiel H. A., van der Goot, Atze J., Norsker, Niels-Henrik, Wijffels, René H.

المصدر: Bioprocess and Biosystems Engineering ; volume 33, issue 8, page 921-927 ; ISSN 1615-7591 1615-7605

الاتاحة: http://dx.doi.org/10.1007/s00449-010-0415-9
http://link.springer.com/content/pdf/10.1007/s00449-010-0415-9

المؤلفون: Karefyllakis, Dimitris, Salakou, Stavroula, Bitter, J. Harry, van der Goot, Atze J., Nikiforidis, Constantinos V.

المصدر: ChemPhysChem ; volume 19, issue 4, page 459-468 ; ISSN 1439-4235 1439-7641

الاتاحة: http://dx.doi.org/10.1002/cphc.201701054
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fcphc.201701054
http://onlinelibrary.wiley.com/wol1/doi/10.1002/cphc.201701054/fullpdf

المؤلفون: Grabowska, Katarzyna J., Zhu, Sicong, Dekkers, Birgit L., de Ruijter, Norbert C.A., Gieteling, Jarno, van der Goot, Atze J.

المصدر: Journal of Food Engineering 188 (2016) ; ISSN: 0260-8774

مصطلحات موضوعية: Fibrous structure, Shear, Shearing equipment, Soy protein concentrate

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/383851

الاتاحة: https://research.wur.nl/en/publications/shear-induced-structuring-as-a-tool-to-make-anisotropic-materials
https://doi.org/10.1016/j.jfoodeng.2016.05.010

المؤلفون: Tamayo Tenorio, Angelica, Gieteling, Jarno, De Jong, Govardus A.H., Boom, Remko M., Van Der Goot, Atze J.

المصدر: Food Chemistry 203 (2016) ; ISSN: 0308-8146

مصطلحات موضوعية: Dry matter composition, Leaf biorefinery, Membrane proteins, Protein extraction

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/375058

الاتاحة: https://research.wur.nl/en/publications/recovery-of-protein-from-green-leaves-overview-of-crucial-steps-f
https://doi.org/10.1016/j.foodchem.2016.02.092

المؤلفون: Jankowiak, Lena, van der Goot, Atze J., Trifunovic, Olivera, Bongers, Peter M.M., Boom, Remko M.

المصدر: Computer Aided Chemical Engineering ; 11th International Symposium on Process Systems Engineering ; page 210-214 ; ISSN 1570-7946

الاتاحة: http://dx.doi.org/10.1016/b978-0-444-59507-2.50034-2
https://api.elsevier.com/content/article/PII:B9780444595072500342?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780444595072500342?httpAccept=text/plain

المؤلفون: Jankowiak, Lena, Trifunovic, Olivera, Boom, Remko M., van der Goot, Atze J.

المصدر: Journal of Food Engineering ; volume 124, page 166-172 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2013.10.011
https://api.elsevier.com/content/article/PII:S0260877413005207?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877413005207?httpAccept=text/plain

المؤلفون: van Riemsdijk, Lieke E., van der Goot, Atze J., Hamer, Rob J.

المصدر: Food Hydrocolloids ; volume 25, issue 7, page 1744-1750 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2011.03.017
https://api.elsevier.com/content/article/PII:S0268005X11000956?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X11000956?httpAccept=text/plain

المؤلفون: van der Zalm, Elizabeth E.J., van der Goot, Atze J., Boom, Remko M.

المصدر: Journal of Cereal Science ; volume 53, issue 2, page 154-159 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2010.09.011
https://api.elsevier.com/content/article/PII:S073352101000192X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S073352101000192X?httpAccept=text/plain

المؤلفون: van Riemsdijk, Lieke E., Snoeren, Jeske P.M., van der Goot, Atze J., Boom, Remko M., Hamer, Rob J.

المصدر: Food Hydrocolloids ; volume 25, issue 3, page 333-339 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2010.06.011
https://api.elsevier.com/content/article/PII:S0268005X10001256?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X10001256?httpAccept=text/plain

المؤلفون: van Riemsdijk, Lieke E., Pelgrom, Pascalle J.M., van der Goot, Atze J., Boom, Remko M., Hamer, Rob J.

المساهمون: Graduate School VLAG

المصدر: Journal of Cereal Science ; volume 53, issue 1, page 133-138 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2010.11.003
https://api.elsevier.com/content/article/PII:S0733521010002006?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521010002006?httpAccept=text/plain

المؤلفون: van Riemsdijk, Lieke E., van der Goot, Atze J., Hamer, Rob J., Boom, Remko M.

المصدر: Journal of Cereal Science ; volume 53, issue 3, page 355-361 ; ISSN 0733-5210

الاتاحة: http://dx.doi.org/10.1016/j.jcs.2011.02.006
https://api.elsevier.com/content/article/PII:S0733521011000415?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0733521011000415?httpAccept=text/plain

المؤلفون: van Riemsdijk, Lieke E., Snoeren, Jeske P.M., van der Goot, Atze J., Boom, Remko M., Hamer, Rob J.

المصدر: Journal of Food Engineering ; volume 101, issue 4, page 394-401 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2010.07.025
https://api.elsevier.com/content/article/PII:S0260877410003729?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877410003729?httpAccept=text/plain

المؤلفون: van der Zalm, Elizabeth E. J., Grabowska, Katarzyna J., Strubel, Maurice, van der Goot, Atze J., Hamer, Rob J., Boom, Remko M.

المصدر: Journal of Agricultural and Food Chemistry ; volume 58, issue 19, page 10487-10492 ; ISSN 0021-8561 1520-5118

الاتاحة: http://dx.doi.org/10.1021/jf1016847
https://pubs.acs.org/doi/pdf/10.1021/jf1016847

المؤلفون: van Riemsdijk, Lieke E., Sprakel, Joris H. B., van der Goot, Atze J., Hamer, Rob J.

المصدر: Food Biophysics ; volume 5, issue 1, page 41-48 ; ISSN 1557-1858 1557-1866

الاتاحة: http://dx.doi.org/10.1007/s11483-009-9142-7
http://link.springer.com/content/pdf/10.1007/s11483-009-9142-7.pdf
http://link.springer.com/article/10.1007/s11483-009-9142-7/fulltext.html
http://link.springer.com/content/pdf/10.1007/s11483-009-9142-7

المؤلفون: Manski, Julita M., van Riemsdijk, Lieke E., van der Goot, Atze J., Boom, Remko M.

المصدر: Biomacromolecules ; volume 8, issue 11, page 3540-3547 ; ISSN 1525-7797 1526-4602

الاتاحة: http://dx.doi.org/10.1021/bm700885f
https://pubs.acs.org/doi/pdf/10.1021/bm700885f

المؤلفون: Manski, Julita M., van der Goot, Atze J., Boom, Remko M.

المصدر: Biomacromolecules ; volume 8, issue 4, page 1271-1279 ; ISSN 1525-7797 1526-4602

الاتاحة: http://dx.doi.org/10.1021/bm061008p
https://pubs.acs.org/doi/pdf/10.1021/bm061008p

المؤلفون: van Riemsdijk, Lieke E., Sprakel, Joris H. B., van der Goot, Atze J., Hamer, Rob J.

المصدر: Food Biophysics; Mar2010, Vol. 5 Issue 1, p41-48, 8p, 1 Diagram, 7 Graphs

المؤلفون: Manski, Julita M.¹, van der Goot, Atze J. atzejan.vandergoot@wur.nl, Boom, Remko M.¹

المصدر: Trends in Food Science & Technology. Nov2007, Vol. 18 Issue 11, p546-557. 12p.

مصطلحات موضوعية: *DISPERSION (Chemistry), *OPTICS, *POLYMERS, *FOOD industry