Research output per year
Research output per year
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Dive into the research topics where Albert van der Padt is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Crystallization kinetics of lactose recovered at sub-zero temperatures: A population balance model combining mutarotation, nucleation and crystal growth
Halfwerk, R., Yntema, D., van Spronsen, J., Keesman, K. J. & van der Padt, A., May 2023, In: Journal of Food Engineering. 345, 16 p., 111412.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients
Lie-Piang, A., Garre, A., Nissink, T., van Beek, N., van der Padt, A. & Boom, R., Jan 2023, In: Innovative Food Science and Emerging Technologies. 83, 103242.Research output: Contribution to journal › Article › Academic › peer-review
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A water-only process to fractionate yellow peas into its constituents
Möller, A. C., Li, J., van der Goot, A. J. & van der Padt, A., Jan 2022, In: Innovative Food Science and Emerging Technologies. 75, 102894.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity
Lie-Piang, A., Möller, A. C., Köllmann, N., Garre, A., Boom, R. & van der Padt, A., Feb 2022, In: Food Research International. 152, 110889.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Influence of the fractionation method on the protein composition and functional properties
Möller, A. C., van der Padt, A. & van der Goot, A. J., Oct 2022, In: Innovative Food Science and Emerging Technologies. 81, 103144.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
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From raw material to mildly refined ingredient – linking structure to composition to understand fractionation processes’
Anna Möller (Speaker), Atze Jan van der Goot (Speaker) & Albert van der Padt (Speaker)
11 Nov 2020Activity: Talk or presentation › Oral presentation › Academic
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Understanding functional properties of mildly refined starch fractions of yellow pea
M.E.J. Geerts (Speaker), A. van der Padt (Speaker) & A.J. van der Goot (Speaker)
2017Activity: Talk or presentation › Oral presentation › Other
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PSE-NL Mini-Symposium
A. van der Padt (Speaker)
14 Dec 2016Activity: Participating in or organising an event › Participation in or organising a conference › Other
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Mildly refined fractions of yellow peas are promising building blocks of thickened oil-in-water emulsions
M.E.J. Geerts (Speaker), A. van der Padt (Speaker) & A.J. van der Goot (Speaker)
2016Activity: Talk or presentation › Oral presentation › Other
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Increasing efficiency of membrane separation processes.
Nyambura, H., van der Padt, A. & Janssen, A.
1/10/20 → …
Project: PhD
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Reduction of energy use by novel process routes for food.
Lie-Piang, A., Boom, R. & van der Padt, A.
4/03/19 → …
Project: PhD
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Reduction of energy use by novel process routes for food.
Suryawirawan, E., van der Padt, A. & Janssen, A.
15/01/19 → …
Project: PhD
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Recovery of valuable, heat sensitive products and concentrates by Eutectic Freeze Crystallization.
Halfwerk, R. & van der Padt, A.
4/06/18 → …
Project: PhD
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Mild fractionation of foods.
Möller, A., van der Goot, A. J. & van der Padt, A.
3/09/18 → 14/10/22
Project: PhD