Publications
For a complete overview of publications, click here.
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Functionality-driven fractionation the need for mild food processing
University. Promotor(en): A. van der Padt; Atze Jan van der Goot. - Wageningen : Wageningen University - ISBN 9789463432504 - p.
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Functionality-driven fractionation of lupin seeds
University. Promotor(en): Remko Boom, co-promotor(en): Atze Jan van der Goot. - Wageningen : Wageningen University - ISBN 9789462572287 - p.
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Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material
Food Research International 107 (2018). - ISSN 0963-9969 - p. 281 - 288.
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The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
Food Hydrocolloids 79 (2018). - ISSN 0268-005X - p. 273 - 281.
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Covalent Bonding of Chlorogenic Acid Induces Structural Modifications on Sunflower Proteins
ChemPhysChem 19 (2018)4. - ISSN 1439-4235 - p. 459 - 468.
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A cross sectional study on Dutch layer farms to investigate the prevalence and potential risk factors for different Chlamydia species
PLoS One 13 (2018)1. - ISSN 1932-6203
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Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - consequences for industrial use
Trends in Food Science and Technology 71 (2018). - ISSN 0924-2244 - p. 235 - 245.
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Novel processing concepts for making fibrous food products
In: Intensification of Biobased Processes / , Górak, Andrzej, Stankiewicz, Andrzej. - : Royal Society of Chemistry (RSC Green Chemistry 55) - ISBN 9781782628552 - p. 462 - 477.
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Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkenmatrices
In: Emulgiertechnik / , Köhler, K., Schuchmann, H.P.. - Hamburg, Germany : Behr's Verlag - ISBN 9783899478693 - p. 379 - 399.
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Thermomechanical treatment of starch
In: 2nd version of Encyclopedia of Agricultural, Food and Biological Engineering / , Heldman, D.R., Moraru, C.I.. - : CRC Press - ISBN 9781439811115 - p. 1722 - 1725.
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Creation of novel microstructures through processing : structure formation in (semi-)solid food materials
In: Understanding and controlling the microstructure of complex foods / , McClements, D.J.. - Cambridge : Woodhead Publishing Limited - ISBN 9781845691516 - p. 389 - 410.
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Thermomechanical treatment of starch
In: Encyclopedia of Agricultural, Food and Biological Engineering. - New York : Marcel Dekker - ISBN 0824709381 - p. 1 - 3.