Research Output per year
Fingerprint Dive into the research topics where Marcel Meinders 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.
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output
Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary
Sridharan, S., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, C. V., Apr 2020, In : Food Hydrocolloids. 101, 105533.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions
Kornet, C., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J. & Meinders, M., 1 Feb 2020, In : Food Hydrocolloids. 99, 105332.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
1
Citation
(Scopus)
Demystifying the obvious: a quantitative assessment of GHG emissions during early stage (re-)design of agro-food chains
Rodriguez Illera, M., Berghout, J. A. M., Meinders, M. B. J. & Broeze, J., Nov 2019.Research output: Contribution to conference › Poster › Academic
Enhanced gelling capacity of yellow pea fractions through mild purification
Cornet, S. H. V., Venema, P., van der Goot, A. J., van der Linden, E. & Meinders, M. B. J., 2019.Research output: Contribution to conference › Poster › Academic
The case of pea flour as emulsifier: Is protein purification necessary?
Sridharan, L., Meinders, M. B. J., Bitter, J. H. & Nikiforidis, K., 11 Sep 2019.Research output: Contribution to conference › Poster › Academic
Activities
The effect of purification processes on the composition and functionality of mild to highly purified yellow pea fractions
C. Kornet (Speaker), , P. Venema (Contributor), , A.J. van der Goot (Contributor), , M.B.J. Meinders (Contributor), & E. van der Linden (Contributor)
10 Jul 2019
Activity: Talk or presentation › Oral presentation
29th conference of the European colloid and interface society
Marcel Meinders (Participant)
2015
Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course
The 7th International Symposium on Food Rheology and Structure
Marcel Meinders (Participant)
2015
Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course
15th conference of the International Assocation of Colloid and Interface Scientist
Marcel Meinders (Participant)
2015
Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course
EGU General Assembly 2014
Marcel Meinders (Participant)
2015
Activity: Participating in or organising an event › Participation in or organising a conference
Press / Media
Less salt, but then wat? Healthier recipes are a headache for scientists
M.C.J. Quataert, M.B.J. Meinders, G.B. Dijksterhuis & J.M. Geleijnse
12/04/18
1 Media contribution
Press/Media: Expert Comment
Projects
DFI-AF18006A Strategies for high quality of novel healthy foods (BO-62-102-002, BO-46-003-013)
1/01/19 → 31/12/20
Project: EZproject
Physics of sustainable ingredients.
Kornet, R., Meinders, M., Venema, P., van der Goot, A. J. & van der Linden, E.
1/09/17 → …
Project: PhD