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. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Abrasive milling: A method to pre-fractionate testa and embryonic axis from yellow pea
Möller, A. C., van der Padt, A. & van der Goot, A. J., 2021, In: LWT. 151, 112087.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
A sub-zero crystallization process for the recovery of lactose
Halfwerk, R., Yntema, D., van Spronsen, J. & van der Padt, A., Nov 2021, In: Journal of Food Engineering. 308, 110677.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Design of nanofiltration cascades for fructooligosaccharides using the McCabe-Thiele approach
Rizki, Z., Janssen, A. E. M., van der Padt, A. & Boom, R. M., 15 Mar 2021, In: Separation and Purification Technology. 259, 118094.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Design optimization of a 3-stage membrane cascade for oligosaccharides purification using mixed integer non-linear programming
Rizki, Z., Janssen, A. E. M., Hendrix, E. M. T., van der Padt, A., Boom, R. M. & Claassen, G. D. H., Feb 2021, In: Chemical Engineering Science. 231, 116275.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes
Möller, A. C., van der Padt, A. & van der Goot, A. J., Feb 2021, In: Journal of Food Engineering. 291, 110321.Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Citations (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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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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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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Increasing efficiency of membrane separation processes.
Nyambura, H., Janssen, A. & van der Padt, 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., Janssen, A. & van der Padt, A.
15/01/19 → …
Project: PhD
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Mild fractionation of foods.
Möller, A., van der Goot, A. J. & van der Padt, A.
3/09/18 → …
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