Lieke van Riemsdijk

dr.

    20062011

    Research output per year

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    Research Output

    • 8 Article
    • 1 Conference paper
    • 1 internal PhD, WU

    A novel method to prepare gluten-free dough using a meso-structured whey protein particle system

    van Riemsdijk, L. E., Pelgrom, P. J. M., van der Goot, A. J., Boom, R. M. & Hamer, R. J., 2011, In : Journal of Cereal Science. 53, 1, p. 133-138

    Research output: Contribution to journalArticleAcademicpeer-review

  • 25 Citations (Scopus)

    Colloidal Protein Particles Can Be Used to Develop a Gluten-free Bread

    van Riemsdijk, L. E. & van der Goot, A. J., 2011, In : Cereal Foods World. 56, 5, p. 201-204

    Research output: Contribution to journalArticleAcademicpeer-review

  • 3 Citations (Scopus)

    New insights on the formation of colloidal whey protein particles

    van Riemsdijk, L. E., Snoeren, J. P. M., van der Goot, A. J., Boom, R. M. & Hamer, R. J., 2011, In : Food Hydrocolloids. 25, 3, p. 333-339

    Research output: Contribution to journalArticleAcademicpeer-review

  • 12 Citations (Scopus)

    Preparation of gluten-free bread using a meso-structured whey protein particle system

    van Riemsdijk, L. E., van der Goot, A. J., Hamer, R. J. & Boom, R. M., 2011, In : Journal of Cereal Science. 53, 3, p. 355-361

    Research output: Contribution to journalArticleAcademicpeer-review

  • 39 Citations (Scopus)
    Open Access
  • Projects