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Publications of the Biobased Chemistry & Technology Group

Researchers of the Biobased Chemistry & Technology Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.

For publication lists, we refer to the Research@WUR database. The provided lists can be searched by author, year, etc.

View the publication list of the Biobased Chemistry & Technology Group

Latest publications

Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures

Yang, Jack , Berton-Carabin, Claire C. , Nikiforidis, Constantinos V. , Linden, Erik van der , Sagis, Leonard M.C. (2022) Food Hydrocolloids 122 (2022). - ISSN 0268-005X
Protein-stabilized interfaces in multiphase food : comparing structure-function relations of plant-based and animal-based proteins

Sagis, Leonard M.C. , Yang, Jack (2022) Current Opinion in Food Science 43 (2022). - ISSN 2214-7993 - p. 53 - 60.
An advanced strategy for efficient recycling of bovine bone : Preparing high-valued bone powder via instant catapult steam-explosion

Qin, Xiaojie , Shen, Qingshan , Guo, Yujie , Liu, Jiqian , Zhang, Hongru , Jia, Wei , Xu, Xiong , Zhang, Chunhui (2022) Food Chemistry 374 (2022). - ISSN 0308-8146
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins : A comparison of legumin, vicilin and albumin protein

Yang, Jack , Wit, Annemiek de , Diedericks, Claudine F. , Venema, Paul , Linden, Erik van der , Sagis, Leonard M.C. (2022) Food Hydrocolloids 123 (2022). - ISSN 0268-005X
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels

Ntone, Eleni , Kornet, Remco , Venema, Paul , Meinders, Marcel B.J. , Linden, Erik van der , Bitter, Johannes H. , Sagis, Leonard M.C. , Nikiforidis, Constantinos V. (2022) Food Hydrocolloids 125 (2022). - ISSN 0268-005X
Are micelles actually at the interface in micellar casein stabilized foam and emulsions?

Zhou, Xilong , Yang, Jack , Sala, Guido , Sagis, Leonard M.C. (2022) Food Hydrocolloids 129 (2022). - ISSN 0268-005X
Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

Kornet, Remco , Sridharan, Simha , Venema, Paul , Sagis, Leonard M.C. , Nikiforidis, Constantinos V. , Goot, Atze Jan van der , Meinders, Marcel B.J. , Linden, Erik van der (2022) Food Hydrocolloids 125 (2022). - ISSN 0268-005X
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

Kornet, Remco , Yang, Jack , Venema, Paul , Linden, Erik van der , Sagis, Leonard M.C. (2022) Food Hydrocolloids 126 (2022). - ISSN 0268-005X
Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH

Ntone, Eleni , Qu, Qiyang , Gani, Kindi Pyta , Meinders, Marcel B.J. , Sagis, Leonard M.C. , Bitter, Johannes H. , Nikiforidis, Constantinos V. (2022) Food Hydrocolloids 125 (2022). - ISSN 0268-005X
Rethinking plant protein extraction: Albumin - From side stream to an excellent foaming ingredient

Yang, J. , Kornet, C. , Diedericks, C.F. , Yang, Q. , Berton-Carabin, C.C. , Nikiforidis, K. , Venema, P. , Linden, E. van der , Sagis, L.M.C. (2022) Food Structure 31 (2022). - ISSN 2213-3291