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. 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) ↗
4. 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) ↗