AF16011 - Plant Meat Matters (BO-57-002-003, BO-46-002-005, BO-32.02-006-011)

Project: EZproject

Research Output

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Article
2019

Maltodextrin promotes calcium caseinate fibre formation through air inclusion

Wang, Z., Dekkers, B. L., Boom, R. & van der Goot, A. J., Oct 2019, In : Food Hydrocolloids. 95, p. 143-151

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
1 Citation (Scopus)

Meat alternatives: an integrative comparison

van der Weele, C., Feindt, P., Jan van der Goot, A., van Mierlo, B. & van Boekel, M., 1 Jun 2019, In : Trends in Food Science and Technology. 88, p. 505-512 8 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
16 Citations (Scopus)

Protein Oxidation and in Vitro Gastric Digestion of Processed Soy-Based Matrices

Duque-Estrada, P., Berton-Carabin, C. C., Nieuwkoop, M., Dekkers, B. L., Janssen, A. E. M. & Van Der Goot, A. J., 15 Aug 2019, In : Journal of Agricultural and Food Chemistry. 64, 34, p. 9591-9600

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
1 Citation (Scopus)
2018

Aqueous fractionation processes of soy protein for fibrous structure formation

Geerts, M. E. J., Dekkers, B. L., van der Padt, A. & van der Goot, A. J., 1 Feb 2018, In : Innovative Food Science and Emerging Technologies. 45, p. 313-319

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
3 Citations (Scopus)

Structuring processes for meat analogues

Dekkers, B. L., Boom, R. M. & van der Goot, A. J., 1 Nov 2018, In : Trends in Food Science and Technology. 81, p. 25-36

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
19 Citations (Scopus)

The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

Dekkers, B. L., Azad Emin, M., Boom, R. M. & van der Goot, A. J., Jun 2018, In : Food Hydrocolloids. 79, p. 273-281

Research output: Contribution to journalArticleAcademicpeer-review

11 Citations (Scopus)

Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

Dekkers, B. L., Hamoen, R., Boom, R. M. & van der Goot, A. J., 1 Apr 2018, In : Journal of Food Engineering. 222, p. 84-92

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)