Research output per year
Research output per year
Fingerprint
Dive into the research topics where Stefano Renzetti 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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Research output
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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., 4 May 2021, (E-pub ahead of print) In: Food Hydrocolloids. 119, 106880.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
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 Access4 Citations (Scopus) -
Bakery reformulations: how to choose ingredients and get the texture right
Renzetti, S., 26 Nov 2020.Research output: Contribution to conference › Abstract
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Digital reformulation: How the bakery industry could lead the transition to nutrient dense and sustainable food
Renzetti, S. & Simsek-Senel, G., 2020, In: Baking Europe. 2020, Winter, p. 8-15Research output: Contribution to journal › Article › Professional
Open Access -
Digital reformulation to improve health and diets
Renzetti, S. & Simsek-Senel, G., 19 Nov 2020.Research output: Contribution to conference › Abstract
Activities
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Treasure hunting: plant-based side-streams as goldmine for sugar replacement
Stefano Renzetti (Speaker)
1 Sep 2020Activity: Talk or presentation › Invited talk › Professional
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Ingredients and formulations design towards healthy, sustainable diets
Stefano Renzetti (Speaker)
Jul 2020Activity: Talk or presentation › Oral presentation › Professional
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Panel Discussion: Future reformulation strategies for bakery and snacks
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Public lecture/debate/seminar › Academic
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Digital reformulation to improve health and diets
Stefano Renzetti (Speaker) & Görkem Simsek-Senel (Speaker)
19 Nov 2020Activity: Talk or presentation › Invited talk › Professional
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Bakery reformulations: how to choose ingredients and get the texture right
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Invited talk › Academic
Press / Media
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We zijn beter in staat om suiker alternatieven te ontwikkelen die alle functionaliteiten nabootsen
S. Renzetti & Joost Blankestijn
1/08/19
1 Media contribution
Press/Media: Expert Comment › Other
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Minder zoete broodjes bakken lastig, maar oplosbaar
Ruud van der Sman, Stefano Renzetti, Anke Janssen & Joost Blankestijn
15/06/19
1 Media contribution
Press/Media: Research › Other
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Fundamenteel inzicht in calorie- en zoutverlaging. De kern van herformulering
R.G.M. van der Sman, S. Renzetti & M.W.J. Noort
1/06/19
1 Media contribution
Press/Media: Expert Comment › Other
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Food Reformulation: Experts dagen voedingsindustrie uit
S. Renzetti, M.W.J. Noort, A.M. Janssen & R.G.M. van der Sman
5/04/19
1 Media contribution
Press/Media: Public Engagement Activities › Other
Projects
- 1 Active
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LWV20107 - EXTREAMS tEXturizing & Taste from side stREAMS (BO-62-001-019)
1/01/21 → 31/12/24
Project: EZproject