Publications
For a complete overview of publications, click here.
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Protein oxidation as an integrated aspect of plant protein-based foodWageningen University. Promotor(en): A.J. van der Goot, co-promotor(en): C.C. Berton-Carabin. - Wageningen : Wageningen University - ISBN 9789463951081 - p.
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Multiphase effects in forming anisotropic calcium caseinate materialsWageningen University. Promotor(en): A.J. van der Goot; R.M. Boom. - Wageningen : Wageningen University - ISBN 9789463439954 - p.
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Mildly derived ingredients for the utilization of oilseed materialWageningen University. Promotor(en): A.J. van der Goot, co-promotor(en): K. Nikiforidis. - Wageningen : Wageningen University - ISBN 9789463439374 - p.
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Effect of challenge dose of plasmid-mediated extended-spectrum β-lactamase and AmpC β-lactamase producing Escherichia coli on time-until-colonization and level of excretion in young broilersVeterinary Microbiology 239 (2019). - ISSN 0378-1135
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Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibersFood Research International 121 (2019). - ISSN 0963-9969 - p. 862 - 869.
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TD‐NMR to understand water‐binding food propertiesMagnetic Resonance in Chemistry 57 (2019)9. - ISSN 0749-1581 - p. 603 - 606.
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Transmission routes of ESBL/pAmpC producing bacteria in the broiler production pyramid, a literature reviewPreventive Veterinary Medicine 162 (2019). - ISSN 0167-5877 - p. 136 - 150.
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Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite materialFood Research International 107 (2018). - ISSN 0963-9969 - p. 281 - 288.
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Plant-Based Meat AnaloguesIn: Sustainable Meat Production and Processing / , Galanakis, Charis. - : Academic Press - ISBN 9780128148747 - p. 103 - 126.
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Novel processing concepts for making fibrous food productsIn: 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 StärkenmatricesIn: Emulgiertechnik / , Köhler, K., Schuchmann, H.P.. - Hamburg, Germany : Behr's Verlag - ISBN 9783899478693 - p. 379 - 399.
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Thermomechanical treatment of starchIn: 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 materialsIn: Understanding and controlling the microstructure of complex foods / , McClements, D.J.. - Cambridge : Woodhead Publishing Limited - ISBN 9781845691516 - p. 389 - 410.