1. Apparent universality of leguminous proteins in swelling and fibre formation when mixed with gluten. (November 2021) Authors: Cornet, Steven H.V.; Bühler, Jan M.; Gonçalves, Raquel; Bruins, Marieke E.; van der Sman, Ruud G.M.; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties. (June 2019) Authors: Pietsch, Valerie L.; Bühler, Jan M.; Karbstein, Heike P.; Emin, M. Azad Journal: Journal of food engineering Issue: Volume 251(2019) Page Start: 11 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. (8th October 2021) Authors: Bühler, Jan M.; Schlangen, Miek; Möller, Anna C.; Bruins, Marieke E.; van der Goot, Atze Jan Journal: Stärke Issue: Volume 74:Number 1/2(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗