Lieke van Riemsdijk

dr.

    20062011
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    Research Output 2007 2011

    • 8 Article
    • 1 Conference paper
    • 1 internal PhD, WU
    23 Citations (Scopus)

    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

    Glutens
    whey protein
    gluten
    dough
    Suspensions
    3 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

    Glutens
    Bread
    gluten
    breads
    Proteins
    12 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

    whey protein
    Particle Size
    Proteins
    Microscopy
    Ethylmaleimide
    36 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

    Glutens
    Bread
    whey protein
    gluten
    breads
    Open Access
    Suspensions
    Proteins
    Glutens
    Gelatin
    Shear flow

    Projects 2006 2011