Research output per year
Research output per year
Research output
- 7 Article
Search results
-
2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulations
Renzetti, S., van den Hoek, I., Stieger, M. & van der Sman, R., Feb 2025, In: Food Research International. 203, 13 p., 115815.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
2024
Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties
Yang, J., Kornet, R., Ntone, E., Meijers, M., van den Hoek, I., Sagis, L., Venema, P., Meinders, M., Berton-Carabin, C., Nikiforidis, C. V. & Hinderink, E., 1 Oct 2024, In: Food Hydrocolloids. 155, 110223.Research output: Contribution to journal › Article › Academic › peer-review
Open Access6 Citations (Scopus) -
2022
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
Yang, J., Mocking-Bode, H. C. M., van den Hoek, I. A. F., Theunissen, M., Voudouris, P., Meinders, M. B. J. & Sagis, L. M. C., Dec 2022, In: Food Hydrocolloids. 133, 107913.Research output: Contribution to journal › Article › Academic › peer-review
Open Access40 Citations (Scopus) -
2021
Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume
Renzetti, S., van den Hoek, I. A. F. & van der Sman, R. G. M., 2021, In: Food Hydrocolloids. 119, 106880.Research output: Contribution to journal › Article › Academic › peer-review
Open Access61 Citations (Scopus) -
2020
Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions
Renzetti, S., van den Hoek, I. A. F. & van der Sman, R. G. M., Nov 2020, In: Food Hydrocolloids. 108, 106034.Research output: Contribution to journal › Article › Academic › peer-review
Open Access37 Citations (Scopus) -
Sugar replacement with zwitterionic plasticizers like amino acids
van der Sman, R. G. M., van den Hoek, I. A. F. & Renzetti, S., Dec 2020, In: Food Hydrocolloids. 109, 106113.Research output: Contribution to journal › Article › Academic › peer-review
Open Access17 Citations (Scopus) -
2019
As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking
Santagiuliana, M., van den Hoek, I., Stieger, M. A., Scholten, E. & Piqueras Fiszman, B., 8 Jan 2019, In: Food and Function. 10, 2, p. 665-680Research output: Contribution to journal › Article › Academic › peer-review
10 Citations (Scopus)