Research output per year
Research output per year
Fingerprint
Dive into the research topics where Floor Schreuders is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Non-linear rheology reveals the importance of elasticity in meat and meat analogues
Schreuders, F. K. G., Sagis, L. M. C., Bodnár, I., Boom, R. M. & van der Goot, A. J., 25 Nov 2022, In: Scientific Reports. 12, 1, 1334.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
Schreuders, F. K. G., Schlangen, M., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., Mar 2022, In: Food Hydrocolloids. 124, 107327.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Effect of Shear Treatment during Cooling on Structure Formation of a Pea Protein Isolate-Wheat Gluten blend in High Temperature Shear Cell
Köllmann, N., Schreuders, F. K. G., Zhang, L. & van der Goot, A. J., Oct 2021.Research output: Contribution to conference › Poster
Open Access -
Mapping the texture of plant protein blends for meat analogues
Schreuders, F. K. G., Sagis, L. M. C., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., Sep 2021, In: Food Hydrocolloids. 118, 10 p., 106753.Research output: Contribution to journal › Article › Academic › peer-review
Open Access8 Citations (Scopus) -
Small and large oscillatory shear properties of concentrated proteins
Schreuders, F. K. G., Sagis, L. M. C., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., Jan 2021, In: Food Hydrocolloids. 110, 106172.Research output: Contribution to journal › Article › Academic › peer-review
Open Access22 Citations (Scopus)
Activities
- 2 Oral presentation
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Effect of Shear Treatment during Cooling on Structure Formation of a Pea Protein Isolate-Wheat Gluten blend in High Temperature Shear Cell
Nienke Köllmann (Speaker), Floor Schreuders (Contributor), Lu Zhang (Contributor) & Atze Jan van der Goot (Contributor)
7 Oct 2021Activity: Talk or presentation › Oral presentation › Academic
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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 2019Activity: Talk or presentation › Oral presentation › Other
Projects
- 1 Finished
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Texture generation with green proteins.
Schreuders, F., Boom, R. & van der Goot, A. J.
12/12/17 → 26/11/21
Project: PhD