Publications of the Food Process Engineering Group
Researchers of the Food Process Engineering Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to Research@WUR. The provided lists can be searched by author, year, etc.
Research@WUR
View the complete publication list of the Food Process Engineering Group via Research@WUR.
Recent publications
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Protein transport in open ultrafiltration
Wageningen University. Promotor(en): A. van der Padt, R.M. Boom, co-promotor(en): A.E.M. Janssen - Wageningen: Wageningen University - ISBN: 9789464471670 -
Sorghum protein ingredients : Production, compositional variability and enhancement of aqueous dispersibility through homogenization
Future Foods (2024), Volume: 9 - ISSN 2666-8335 -
Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts
ACS Food Science & Technology (2024), Volume: 4, Issue: 4 - ISSN 2692-1944 - p. 926-934. -
Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes
Innovative Food Science and Emerging Technologies (2024), Volume: 92 - ISSN 1466-8564 -
Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients
Journal of Food Engineering (2024), Volume: 369 - ISSN 0260-8774