20022020

Research output per year

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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. 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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Research Output

Open Access
  • Functional properties of mildly fractionated soy protein as influenced by the processing pH

    Peng, Y., Kersten, N., Kyriakopoulou, K. & van der Goot, A. J., 1 Jun 2020, In : Journal of Food Engineering. 275, 109875.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • Oxidative stability of soy proteins: From ground soybeans to structured products

    Duque-Estrada, P., Kyriakopoulou, K., de Groot, W., van der Goot, A. J. & Berton-Carabin, C. C., 15 Jul 2020, In : Food Chemistry. 318, 126499.

    Research output: Contribution to journalArticleAcademicpeer-review

  • Process history of calcium caseinate affects fibre formation

    Wang, Z., Dekkers, B. L. & van der Goot, A. J., 1 Jun 2020, In : Journal of Food Engineering. 275, 109866.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • Small angle neutron scattering quantifies the hierarchical structure in fibrous calcium caseinate

    Tian, B., Wang, Z., de Campo, L., Gilbert, E. P., Dalgliesh, R. M., Velichko, E., van der Goot, A. J. & Bouwman, W. G., Sep 2020, In : Food Hydrocolloids. 106, 105912.

    Research output: Contribution to journalArticleAcademicpeer-review

    Open Access
  • Activities

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

    Let’s talk science, Plant-based proteins and latest research

    Atze Jan van der Goot (Speaker)
    20 Mar 2019

    Activity: Talk or presentationOral presentation

    Functional Characteristics Of Mild Fractionated Soy Protein Processed At Different pH ValueTechnology

    Yu Peng (Speaker), Konstantina Kyriakopoulou (Contributor), Natalie Kersten (Contributor), Atze Jan van der Goot (Contributor)
    25 Jun 201927 Jun 2019

    Activity: Talk or presentationOral 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

    Impact of retorting and storage on physicochemical properties of a Couette cell meat analogue

    Ariane Wehrmaker (Speaker), G. Bosch (Speaker), Atze Jan van der Goot (Speaker)
    2019

    Activity: Talk or presentationOral presentation

    Water redistribution determined by Time Domain NMR explains rheological properties of dense fibrous protein blends at high temperature

    Floor Schreuders (Speaker), Igor Bodnár (Contributor), Philipp Erni (Contributor), Remko Boom (Contributor), Atze Jan van der Goot (Contributor)
    18 Jun 2019

    Activity: Talk or presentationOral presentation

    Press / Media

    Growing pains for meat substitutes

    Atze Jan van der Goot

    30/01/2031/01/20

    2 Media contributions

    Press/Media: Expert Comment

    Vlees eten is zó 2019

    Imke de Boer & Atze Jan van der Goot

    20/01/20

    1 Media contribution

    Press/Media: Expert Comment

    Future protein

    Atze Jan van der Goot

    14/10/19

    1 Media contribution

    Press/Media: Expert Comment

    Projects