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Atze Jan van der Goot
Atze Jan van der Goot
Associate Professor Food Process Engineering, Wageningen University
Verified email at wur.nl
Title
Cited by
Cited by
Year
Structuring processes for meat analogues
BL Dekkers, RM Boom, AJ van der Goot
Trends in Food Science & Technology 81, 25-36, 2018
4222018
Plant-based meat analogues
K Kyriakopoulou, B Dekkers, AJ van der Goot
Sustainable meat production and processing, 103-126, 2019
3772019
Meat alternatives: an integrative comparison
C Van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel
Trends in Food Science & Technology 88, 505-512, 2019
3372019
Functionality of ingredients and additives in plant-based meat analogues
K Kyriakopoulou, JK Keppler, AJ van Der Goot
Foods 10 (3), 600, 2021
2952021
Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2
C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ...
Biomacromolecules 9 (5), 1474-1479, 2008
2772008
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ...
Journal of Food Engineering 261, 32-39, 2019
2532019
The potential of dry fractionation processes for sustainable plant protein production
MAI Schutyser, AJ Van der Goot
Trends in Food Science & Technology 22 (4), 154-164, 2011
2442011
Dry fractionation for sustainable production of functional legume protein concentrates
MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom
Trends in Food Science & Technology 45 (2), 327-335, 2015
2432015
Concepts for further sustainable production of foods
AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ...
Journal of Food Engineering 168, 42-51, 2016
2412016
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate
C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ...
Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007
1822007
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
1752019
Shear-induced fibrous structure formation from a pectin/SPI blend
BL Dekkers, CV Nikiforidis, AJ van der Goot
Innovative Food Science & Emerging Technologies 36, 193-200, 2016
1582016
On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
GA Krintiras, JG Diaz, AJ Van Der Goot, AI Stankiewicz, GD Stefanidis
Journal of Food Engineering 169, 205-213, 2016
1372016
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2009
1352009
Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
KJ Grabowska, S Zhu, BL Dekkers, NCA de Ruijter, J Gieteling, ...
Journal of Food Engineering 188, 77-86, 2016
1342016
Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell
GA Krintiras, J Göbel, AJ Van der Goot, GD Stefanidis
Journal of Food Engineering 160, 34-41, 2015
1332015
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot
Food Research International 64, 743-751, 2014
1332014
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
JAM Berghout, RM Boom, AJ Van der Goot
Food Hydrocolloids 43, 465-472, 2015
1322015
Effects of shear stress on the microalgae Chaetoceros muelleri
MHA Michels, AJ van der Goot, NH Norsker, RH Wijffels
Bioprocess and biosystems engineering 33, 921-927, 2010
1302010
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
SHV Cornet, SJE Snel, FKG Schreuders, RGM van der Sman, M Beyrer, ...
Critical Reviews in Food Science and Nutrition 62 (12), 3264-3280, 2022
1262022
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