For a complete overview of publications, click here.
- S.H.V Cornet, S.J.E. Snel, F.K.G Schreuders, R.G.M van der Sman, M. Beyner, A.J. van der Goot 2021¸Thermo-mechanical processing of plant protein using shear cell and high-moisture extrusion cooking, Critical reviews in Food science and nutrition, accepted
- K. Kyriakopoulou, J. Keppler, A.J. van der Goot, R.M. Boom, 2021, Alternatives to Meat and Dairy, Annual reviews in Food Sciences, accepted.
- J.K. Keppler, K. Schwarz, A.J. van der Goot, 2020, Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential, Trends in Food Science and Technology, 101: 38–49
- C. van der Weele, A.J. van der Goot, B.C van Mierlo, P. Feindt, M.J.A.S van Boekel, 2019, Meat alternatives: an integrative comparison, Trends in Food Science and Technology, 88: 505-512
- B.L. Dekkers, R.M. Boom, A.J. van der Goot 2018, Structuring processes for meat analogues, Trends in Food Science and Technology, 81: 25–36
- A. Tamayo Tenorio, K.E. Kyriakopoulou, E. Suarez-Garcia, C.J. van den Berg, A.J. van der Goot, 2018, Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - consequences for industrial use, Trends in Food Science and Technology, 71: 235-245
- F.K. Zisopoulos, L. Overmars, A.J. van der Goot, 2017, A conceptual exergy-based framework for assessing, monitoring, and designing a resource efficient agri-food sector, Journal of Cleaner Production, 158: 38-50
- A.J. van der Goot, P.J.M. Pelgrom, J.A.M Berghout, M.E.J. Geerts, L. Jankowiak, N.A. Hardt, J. Keijer, M.A.I. Schutyser, C.V. Nikiforidis, R.M. Boom 2016, Concepts for further sustainable production of foods, Journal of Food Engineering: 168, 42-51
- N. Purwanti, J.P.C.M. Peters, A.J. van der Goot, 2013 Protein micro-structuring as a tool to texturize protein foods, Food & Function 4(2): 277-282
- M.A.J. Schutyser, A.J. van der Goot 2011, The potential of dry fractionation processes for sustainable plant protein production, Trends in Food Science and Technology 22 (4): 154-164
- R.G.M. van der Sman, A.J. van der Goot 2009, The science of Food Structuring, Soft Matter 5(3): 501-510
- J.M. Manski, A.J. van der Goot, R.M. Boom 2007, Advances in structure formation of anisotropic protein-rich foods through novel processing concepts, Trends in Food Science and Technology 18(11): 546-557
- R.M. van den Einde, A.J. van der Goot, R.M. Boom 2003, Understanding molecular weight reduction of starch during heating-shearing processes, Journal of Food Science 68(8): 2396-2404