| Concepts for further sustainable production of foods AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ... Journal of Food Engineering 168, 42-51, 2016 | 241 | 2016 |
| Wheat dough rheology at low water contents and the influence of xylanases NA Hardt, RM Boom, AJ Van der Goot Food Research International 66, 478-484, 2014 | 34 | 2014 |
| Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties NA Hardt, AJ Van der Goot, RM Boom Journal of cereal science 57 (3), 531-536, 2013 | 34 | 2013 |
| Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations NA Hardt, AEM Janssen, RM Boom, AJ Van Der Goot Biotechnology and bioengineering 111 (7), 1304-1312, 2014 | 16 | 2014 |
| Formation of oil droplets in plasticized starch matrix in simple shear flow MA Emin, N Hardt, AJ Van Der Goot, HP Schuchmann Journal of food engineering 112 (3), 200-207, 2012 | 14 | 2012 |
| Starch facilitates enzymatic wheat gluten hydrolysis NA Hardt, RM Boom, AJ van der Goot LWT-Food Science and Technology 61 (2), 557-563, 2015 | 10 | 2015 |
| Shear-induced starch–gluten separation at very low water content aided by xylanases NA Hardt, H Chauhan, RM Boom, AJ van der Goot Journal of food engineering 141, 51-57, 2014 | 3 | 2014 |
| Enzyme-assisted separation and hydrolysis of gluten: options for intensification NA Hardt PQDT-Global, 2014 | | 2014 |
| Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkenmatrices MA Emin, U Schmidt, NA Hardt, AJ van der Goot Emulgiertechnik, 379-399, 2012 | | 2012 |
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
