Atze Jan van der Goot

prof.dr.ir.

    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.

    • 6 Similar Researchers
    Soybean Proteins Medicine & Life Sciences
    Proteins Medicine & Life Sciences
    meat analogs Agriculture & Biology
    proteins Agriculture & Biology
    Glutens Medicine & Life Sciences
    soy protein isolate Agriculture & Biology
    Water Medicine & Life Sciences
    Lupinus Agriculture & Biology

    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
    1 Citation (Scopus)

    Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

    Duque-Estrada, P., School, E., van der Goot, A. J. & Berton-Carabin, C. C., 15 Aug 2019, In : Journal of the Science of Food and Agriculture. 99, 10, p. 4540-4549

    Research output: Contribution to journalArticleAcademicpeer-review

    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

    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

    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

    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

    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

    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

    Projects 2006 2019