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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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Birgit L Dekkers

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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

Foods (Basel, Switzerland)|August 14, 2020

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding CapacityJan M Bühler, Birgit L Dekkers, Marieke E Bruins, et al.

Journal of Agricultural and Food Chemistry|August 16, 2019

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based MatricesPatrícia Duque-Estrada, Claire C Berton-Carabin, Matthijs Nieuwkoop, et al.

Pageof 1

Search research articles

Showing results (1-10 of 3) with videos related to

Sort By:

Pageof 1

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

Foods (Basel, Switzerland)|August 14, 2020

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding CapacityJan M Bühler, Birgit L Dekkers, Marieke E Bruins, et al.

Journal of Agricultural and Food Chemistry|August 16, 2019

Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based MatricesPatrícia Duque-Estrada, Claire C Berton-Carabin, Matthijs Nieuwkoop, et al.

Pageof 1