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.
View the complete publication list of the Food Process Engineering Group via Research@WUR.
Mapping the texture of plant protein blends for meat analoguesFood Hydrocolloids 118 (2021). - ISSN 0268-005X - 10 p.
Early film formation in protein-stabilised emulsions: Insights from a microfluidic approachFood Hydrocolloids 118 (2021). - ISSN 0268-005X - 12 p.
Physical and oxidative stability of food emulsions prepared with pea protein fractionsFood Science and Technology = Lebensmittel-Wissenschaft und Technologie 146 (2021). - ISSN 0023-6438 - 10 p.
Food emulsions stabilised by blends of plant and dairy proteinsWageningen University. Promotor(en): C.G.P.H. Schroën, co-promotor(en): C.C. Berton-Carabin; L.C.M. Sagis. - Wageningen : Wageningen University - ISBN 9789463956581 - p.
Substitution of whey protein by pea protein is facilitated by specific fractionation routesFood Hydrocolloids 117 (2021). - ISSN 0268-005X