Research output per year
Research output per year
Fingerprint
Dive into the research topics where Laurice Pouvreau 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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Textuur geven aan plantaardige eiwitten: Met shearcell en extrusie
Pouvreau, L. A. M., Berghout, J. A. M. & Verkleij, T. J., Feb 2021, In: Voedingsindustrie : vakblad. 28, 1, p. 26-29Research output: Contribution to journal › Article › Professional
Open Access -
Critical factors in appreciation and acceptance of meat analogues
Polet, I. A., Vingerhoeds, M. H., van der Haar, S. & Pouvreau, L. A. M., Dec 2020.Research output: Contribution to conference › Poster › Professional
Open Access -
PlantPROMISE: Public Private Partnership. Plant PROtein Meat alternatIveS using Extrusion
Pouvreau, L. A. M., van der Goot, A. J. & Sagis, L. M. C., 2019, 4 p. Wageningen University & Research.Research output: Other contribution › Pamphlet
Open Access -
Flavor Aspects of Pulse Ingredients
Roland, W. S. U., Pouvreau, L. A. M., Curran, J., van de Velde, F. & de Kok, P. M. T., Jan 2017, In: Cereal Chemistry. 94, 1, p. 58-65Research output: Contribution to journal › Article › Academic › peer-review
Open Access79 Citations (Scopus) -
Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures
Martin, A. H., Bakhuizen, E., Ersch, C., Urbonaite, V., de Jongh, H. H. J. & Pouvreau, L. A. M., 2016, In: Food Hydrocolloids. 56, p. 236-244Research output: Contribution to journal › Article › Academic › peer-review
16 Citations (Scopus)
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Beyond nutrition - Protein blending for improved structure and texture
Laurice Pouvreau (Speaker)
24 Mar 2021Activity: Talk or presentation › Oral presentation › Professional
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Structuring of Plant Proteins towards plant-based foods
Laurice Pouvreau (Speaker)
16 Mar 2021Activity: Talk or presentation › Oral presentation › Professional
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Delivering taste and texture in plant-based alternatives
Laurice Pouvreau (Speaker)
23 Jan 2020Activity: Talk or presentation › Invited talk › Professional
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Bridge2Food protein summit Europe 2020
Stacy Pyett (Speaker), Laurice Pouvreau (Speaker) & Sjoukje Heimovaara (Speaker)
14 Oct 2020Activity: Talk or presentation › Oral presentation › Professional
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Structuring of Plant Proteins towards Meat Analogues - Technologies and ingredients
Laurice Pouvreau (Invited speaker)
23 Jan 2020Activity: Talk or presentation › Invited talk › Professional
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Clean label solutions for structuring plant based foods.
Faber, I., Keppler, J., Pouvreau, L. & van der Goot, A. J.
15/09/21 → …
Project: PhD
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Clean label solutions for structuring plant-based foods
Janssen, S., Pouvreau, L. & de Vries, R.
1/09/21 → …
Project: PhD
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DFI-LWV19027 - PlantPROMISE: Plant PROtein Meat alternativeS using Extrusion (BO-57-105-002, BO-46-003-014)
1/06/19 → 31/12/22
Project: EZproject
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Productie van bio-ethanol, groene chemicalien, elektriciteit en warmte uit biomassa-(rest)stromen
Pouvreau, L., Schols, H., Kabel, M. & Appeldoorn, M.
1/06/02 → 31/03/12
Project: PostDoc