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Current Research in Food Science|June 5, 2023
Hypotheses concerning structuring of extruded meat analogsR G M van der Sman, A J van der GootFood Chemistry|April 29, 2014
The potential of aqueous fractionation of lupin seeds for high-protein foodsJ A M Berghout, R M Boom, A J van der GootBiotechnology Progress|April 2, 2005
Production of glucose syrups in highly concentrated systemsM E van der Veen, A J van der Goot, R M BoomBiotechnology and Bioengineering|January 30, 2014
Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrationsN A Hardt, A E M Janssen, R M Boom, et al.Soft Matter|December 20, 2016
Interfacial properties and emulsification performance of thylakoid membrane fragmentsA Tamayo Tenorio, E W M de Jong, C V Nikiforidis, et al.Journal of Agricultural and Food Chemistry|October 31, 2007
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolateC Akkermans, A J Van der Goot, P Venema, et al.Pageof 1