1. A mild hybrid liquid separation to obtain functional mungbean protein. (15th January 2022) Authors: Yang, Qiuhuizi; Eikelboom, Elise; van der Linden, Erik; de Vries, Renko; Venema, Paul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps. (April 2022) Authors: Kornet, Remco; Roozalipour, Sarah Lamochi; Venema, Paul; van der Goot, Atze Jan; Meinders, Marcel B.J.; van der Linden, Erik Journal: Food hydrocolloids Issue: Volume 125(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Composite Gels Containing Whey Protein Fibrils and Bacterial Cellulose Microfibrils. Issue 5 (30th April 2019) Authors: Peng, Jinfeng; Calabrese, Vincenzo; Geurtz, Julia; Velikov, Krassimir P.; Venema, Paul; van der Linden, Erik Journal: Journal of food science Issue: Volume 84:Issue 5(2019) Page Start: 1094 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to "second order virial coefficients from phase diagrams." [Food Hydrocolloids 101 (2020) 105546]. (March 2021) Authors: Dewi, Belinda P.C.; van der Linden, Erik; Bot, Arjen; Venema, Paul Journal: Food hydrocolloids Issue: Volume 112(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein. (February 2022) Authors: Peng, Yu; Kyriakopoulou, Konstantina; Keppler, Julia K.; Venema, Paul; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 123(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of pH and mixing ratios on the synergistic enhancement of Bambara groundnut-whey protein gels. (August 2021) Authors: Diedericks, Claudine F.; Stolten, Vanessa; Jideani, Victoria A.; Venema, Paul; 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. Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates. (November 2020) Authors: Diedericks, Claudine F.; Venema, Paul; Mubaiwa, Juliet; Jideani, Victoria A.; van der Linden, Erik Journal: Food hydrocolloids Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of type of emulsifier and co‐solvent on the morphology, thermal, and mechanical properties of γ‐oryzanol and β‐sitosterol organogels. (17th October 2022) Authors: Sawalha, Hassan; Venema, Paul; Flöter, Eckhard Journal: Journal of food process engineering Issue: Volume 45:Number 12(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Extraction, gelation and microstructure of Bambara groundnut vicilins. (December 2019) Authors: Diedericks, Claudine F.; de Koning, Linda; Jideani, Victoria A.; Venema, Paul; van der Linden, Erik Journal: Food hydrocolloids Issue: Volume 97(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein. (February 2022) Authors: Yang, Jack; de Wit, Annemiek; Diedericks, Claudine F.; Venema, Paul; van der Linden, Erik; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 123(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗