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Journal of Agricultural and Food Chemistry|October 15, 2014
Characterization of heat-set gels from RuBisCO in comparison to those from other proteinsAnneke H Martin, Maaike Nieuwland, Govardus A H de Jong
Current Research in Food Science|February 23, 2023
XRT for visualizing microstructure of extruded meat replacersMaaike Nieuwland, Walter Heijnis, Atze-Jan van der Goot, et al.
Food Research International (Ottawa, Ont.)|November 17, 2019
Entomophagy: Nutritional, ecological, safety and legislation aspectsDele Raheem, António Raposo, Oluwatoyin Bolanle Oluwole, et al.
Soft Matter|January 10, 2015
The influence of amino acid sequence on structure and morphology of polydiacetylene containing peptide fibresMaaike Nieuwland, Nicole van Gijzel, Jan C M van Hest, et al.
Critical Reviews in Food Science and Nutrition|February 16, 2018
Traditional consumption of and rearing edible insects in Africa, Asia and EuropeDele Raheem, Conrado Carrascosa, Oluwatoyin Bolanle Oluwole, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 15, 2014
Incorporation of mesoporous silica particles in gelatine gels: effect of particle type and surface modification on physical propertiesÉdgar Pérez-Esteve, Laura Oliver, Laura García, et al.
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