1. 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) ↗
2. 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) ↗
3. Exergetic comparison of three different processing routes for yellow pea (Pisum sativum): Functionality as a driver in sustainable process design. (10th May 2018) Authors: Geerts, Marlies; van Veghel, Amber; Zisopoulos, Filippos K.; van der Padt, Albert; Jan van der Goot, Atze Journal: Journal of cleaner production Issue: Volume 183(2018) Page Start: 979 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Meat alternatives: an integrative comparison. (June 2019) Authors: van der Weele, Cor; Feindt, Peter; Jan van der Goot, Atze; van Mierlo, Barbara; van Boekel, Martinus Journal: Trends in food science & technology Issue: Volume 88(2019) Page Start: 505 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties. (December 2022) Authors: Cäcilie Möller, Anna; Lie-Piang, Anouk; Bian, Ting; van der Padt, Albert; Jan van der Goot, Atze Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Substitution of whey protein by pea protein is facilitated by specific fractionation routes. (August 2021) Authors: Kornet, Remco; Shek, Carol; Venema, Paul; Jan van der Goot, Atze; Meinders, Marcel; van der Linden, Erik Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. The behaviour of sunflower oleosomes at the interfaces. Issue 23 (30th May 2019) Authors: Karefyllakis, Dimitris; Jan van der Goot, Atze; Nikiforidis, Constantinos V. Journal: Soft matter Issue: Volume 15:Issue 23(2019) Page Start: 4639 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗