20022019
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Fingerprint Dive into the research topics where Atze Jan van der Goot is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 9 Similar Researchers
Glutens Medicine & Life Sciences
gluten Agriculture & Biology
shears Agriculture & Biology
Proteins Medicine & Life Sciences
Starch Medicine & Life Sciences
Soybean Proteins Medicine & Life Sciences
proteins Agriculture & Biology
Triticum Medicine & Life Sciences

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 2002 2019

3 Citations (Scopus)

Air bubbles in calcium caseinate fibrous material enhances anisotropy

Wang, Z., Tian, B., Boom, R. & van der Goot, A. J., Feb 2019, In : Food Hydrocolloids. 87, p. 497-505 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
calcium caseinate
Anisotropy
bubbles
Calcium
Air

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Schreuders, F. K. G., Dekkers, B. L., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., 1 Nov 2019, In : Journal of Food Engineering. 261, p. 32-39

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
meat analogs
pea protein
Soybean Proteins
Glutens
Peas
Open Access
emulsifiers
encapsulation
Emulsions
emulsions
Iron
Open Access
food paste
Printing
Ointments
tomato paste
rheological properties

Fibre formation in calcium caseinate influenced by solvent isotope effect and drying method – A neutron spectroscopy study

Tian, B., Garcia Sakai, V., Pappas, C., van der Goot, A. J. & Bouwman, W. G., 2 Nov 2019, In : Chemical Engineering Science. 207, p. 1270-1277

Research output: Contribution to journalArticleAcademicpeer-review

Isotopes
Calcium
Drying
Neutrons
Spectroscopy

Projects 2006 2019

Activities 2007 2019

  • 21 Public lecture/debate/seminar
  • 5 Oral presentation

The effect of purification processes on the composition and functionality of mild to highly purified yellow pea fractions

C. Kornet (Speaker), P. Venema (Contributor), A.J. van der Goot (Contributor), M.B.J. Meinders (Contributor), E. van der Linden (Contributor)
10 Jul 2019

Activity: Talk or presentationOral presentation

The phase behaviour of soy protein and wheat gluten blends used for fibrous structure formation

B.L. Dekkers (Speaker), R.M. Boom (Speaker), A.J. van der Goot (Speaker)
2017

Activity: Talk or presentationOral presentation

Stability of double emulsions for iron encapsulation: Effect of lipophilic emulsifier concentration

P. Duque Estrada (Speaker), C.C. Berton-Carabin (Speaker), A.J. van der Goot (Speaker)
2017

Activity: Talk or presentationOral presentation

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)
2017

Activity: Talk or presentationOral presentation

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)
2016

Activity: Talk or presentationOral presentation

Press / Media

Geen spek maar bonen

Atze Jan van der Goot

12/06/19

1 media contribution

Press/Media: Expert Comment

Marketing knowledge

Jeroen Kortekaas, Jan Meiling, Atze Jan van der Goot, B.L. Dekkers, Iris Houthoff, Rene Wijffels & F. Lindner

1/06/19

1 media contribution

Press/Media: Research

Met kennis de markt op

B.L. Dekkers, Jeroen Kortekaas, Jan Meiling, Iris Houthoff, Atze Jan van der Goot & Sebastiaan Berendse

1/06/19

1 media contribution

Press/Media: Expert Comment