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Atze Jan van der Goot

Showing results (1-10 of 46) with videos related to

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Critical Reviews in Food Science and Nutrition|March 11, 2022
Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a reviewSomayeh Taghian Dinani, Atze Jan van der Goot
Current Research in Food Science|September 11, 2023
Advanced tensile testing as a new tool to quantify properties of foodMiek Schlangen, Erik Schlangen, Atze Jan van der Goot
Soft Matter|May 31, 2019
The behaviour of sunflower oleosomes at the interfacesDimitris Karefyllakis, Atze Jan van der Goot, Constantinos V Nikiforidis
Foods (Basel, Switzerland)|April 3, 2021
Functionality of Ingredients and Additives in Plant-Based Meat AnaloguesKonstantina Kyriakopoulou, Julia K Keppler, Atze Jan van der Goot
Polymers|September 23, 2022
Fibrous Structures from Starch and GlutenJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Food Chemistry|May 7, 2014
Isoflavone extraction from okara using water as extractantLena Jankowiak, Nikolaos Kantzas, Remko Boom, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibersZhaojun Wang, Bei Tian, Remko Boom, et al.
Current Research in Food Science|May 2, 2022
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractionsJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Food Chemistry|September 25, 2016
Understanding leaf membrane protein extraction to develop a food-grade processAngelica Tamayo Tenorio, Remko M Boom, Atze Jan van der Goot
Food Research International (Ottawa, Ont.)|March 28, 2018
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite materialBirgit L Dekkers, Remko M Boom, Atze Jan van der Goot
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Critical Reviews in Food Science and Nutrition|March 11, 2022
Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a reviewSomayeh Taghian Dinani, Atze Jan van der Goot
Current Research in Food Science|September 11, 2023
Advanced tensile testing as a new tool to quantify properties of foodMiek Schlangen, Erik Schlangen, Atze Jan van der Goot
Soft Matter|May 31, 2019
The behaviour of sunflower oleosomes at the interfacesDimitris Karefyllakis, Atze Jan van der Goot, Constantinos V Nikiforidis
Foods (Basel, Switzerland)|April 3, 2021
Functionality of Ingredients and Additives in Plant-Based Meat AnaloguesKonstantina Kyriakopoulou, Julia K Keppler, Atze Jan van der Goot
Polymers|September 23, 2022
Fibrous Structures from Starch and GlutenJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Food Chemistry|May 7, 2014
Isoflavone extraction from okara using water as extractantLena Jankowiak, Nikolaos Kantzas, Remko Boom, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibersZhaojun Wang, Bei Tian, Remko Boom, et al.
Current Research in Food Science|May 2, 2022
Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractionsJan M Bühler, Atze Jan van der Goot, Marieke E Bruins
Food Chemistry|September 25, 2016
Understanding leaf membrane protein extraction to develop a food-grade processAngelica Tamayo Tenorio, Remko M Boom, Atze Jan van der Goot
Food Research International (Ottawa, Ont.)|March 28, 2018
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite materialBirgit L Dekkers, Remko M Boom, Atze Jan van der Goot
Pageof 5