1. A combined rheology and time domain NMR approach for determining water distributions in protein blends. (October 2016) Authors: Dekkers, Birgit L.; de Kort, Daan W.; Grabowska, Katarzyna J.; Tian, Bei; Van As, Henk; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 525 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A combined rheology and time domain NMR approach for determining water distributions in protein blends. (October 2016) Authors: Dekkers, Birgit L.; de Kort, Daan W.; Grabowska, Katarzyna J.; Tian, Bei; Van As, Henk; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 60(2016:Oct.) Page Start: 525 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Aqueous fractionation processes of soy protein for fibrous structure formation. (February 2018) Authors: Geerts, Marlies E.J.; Dekkers, Birgit L.; van der Padt, Albert; van der Goot, Atze Jan Journal: Innovative food science & emerging technologies Issue: Volume 45(2018) Page Start: 313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation. (November 2019) Authors: Schreuders, Floor K.G.; Dekkers, Birgit L.; Bodnár, Igor; Erni, Philipp; Boom, Remko M.; van der Goot, Atze Jan Journal: Journal of food engineering Issue: Volume 261(2019) Page Start: 32 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Corrigendum to "Process history of calcium caseinate affects fibre formation" [Journal of Food Engineering 275 (2020) 109866]. (June 2022) Authors: Wang, Zhaojun; Dekkers, Birgit L.; Jan van der Goot, Atze Journal: Journal of food engineering Issue: Volume 323(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Corrigendum to 'Process history of calcium caseinate affects fibre formation' [Journal of Food Engineering 275 (2020) 109866]. (September 2022) Authors: Wang, Zhaojun; Dekkers, Birgit L.; Jan van der Goot, Atze Journal: Journal of food engineering Issue: Volume 329(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Process history of calcium caseinate affects fibre formation. (June 2020) Authors: Wang, Zhaojun; Dekkers, Birgit L.; van der Goot, Atze Jan Journal: Journal of food engineering Issue: Volume 275(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Shear-induced fibrous structure formation from a pectin/SPI blend. (August 2016) Authors: Dekkers, Birgit L.; Nikiforidis, Constantinos V.; van der Goot, Atze Jan Journal: Innovative food science & emerging technologies Issue: Volume 36(2016) Page Start: 193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate. (November 2016) Authors: Grabowska, Katarzyna J.; Zhu, Sicong; Dekkers, Birgit L.; de Ruijter, Norbert C.A.; Gieteling, Jarno; van der Goot, Atze J. Journal: Journal of food engineering Issue: Volume 188(2016:Nov.) Page Start: 77 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Structuring processes for meat analogues. (November 2018) Authors: Dekkers, Birgit L.; Boom, Remko M.; van der Goot, Atze Jan Journal: Trends in food science & technology Issue: Volume 81(2018) Page Start: 25 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗