Atze Jan van der Goot
Atze Jan van der Goot
Associate Professor Food Process Engineering, Wageningen University
Verified email at
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Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2
C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ...
Biomacromolecules 9 (5), 1474-1479, 2008
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
The potential of dry fractionation processes for sustainable plant protein production
MAI Schutyser, AJ Van der Goot
Trends in Food Science & Technology 22 (4), 154-164, 2011
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate
C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ...
Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007
Effects of shear stress on the microalgae Chaetoceros muelleri
MHA Michels, AJ van der Goot, NH Norsker, RH Wijffels
Bioprocess and biosystems engineering 33 (8), 921-927, 2010
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2009
Microstructure formation and rheological behaviour of dough under simple shear flow
SH Peighambardoust, AJ Van der Goot, T Van Vliet, RJ Hamer, RM Boom
Journal of Cereal Science 43 (2), 183-197, 2006
Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology
C Akkermans, AJ van der Goot, P Venema, E van der Linden, RM Boom
Food Hydrocolloids 22 (7), 1315-1325, 2008
Molecular breakdown of corn starch by thermal and mechanical effects
RM Van Den Einde, C Akkermans, AJ Van Der Goot, RM Boom
Carbohydrate Polymers 56 (4), 415-422, 2004
Dry fractionation for sustainable production of functional legume protein concentrates
MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom
Trends in Food Science & Technology 45 (2), 327-335, 2015
Understanding molecular weight reduction of starch during heating‐shearing processes
RM Van den Einde, AJ Van der Goot, RM Boom
Journal of food science 68 (8), 2396-2404, 2003
Meat alternatives: an integrative comparison
C van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel
Trends in Food Science & Technology 88, 505-512, 2019
Structuring processes for meat analogues
BL Dekkers, RM Boom, AJ van der Goot
Trends in Food Science & Technology 81, 25-36, 2018
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
JAM Berghout, RM Boom, AJ Van der Goot
Food Hydrocolloids 43, 465-472, 2015
The effect of thermomechanical treatment on starch breakdown and the consequences for process design
RM Van den Einde, A Bolsius, JJG Van Soest, L Janssen, ...
Carbohydrate Polymers 55 (1), 57-63, 2004
New directions towards structure formation and stability of protein-rich foods from globular proteins
N Purwanti, AJ van der Goot, R Boom, J Vereijken
Trends in food science & technology 21 (2), 85-94, 2010
Starch hydrolysis under low water conditions: a conceptual process design
ME Van der Veen, S Veelaert, AJ Van der Goot, RM Boom
Journal of Food Engineering 75 (2), 178-186, 2006
Shear pulses nucleate fibril aggregation
C Akkermans, P Venema, SS Rogers, AJ van der Goot, RM Boom, ...
Food Biophysics 1 (3), 144-150, 2006
Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed
V Draganovic, AJ van der Goot, R Boom, J Jonkers
Animal Feed Science and Technology 165 (3-4), 238-250, 2011
Properties of protein fibrils in whey protein isolate solutions: Microstructure, flow behaviour and gelation
C Akkermans, AJ Van der Goot, P Venema, E Van der Linden, RM Boom
International dairy journal 18 (10-11), 1034-1042, 2008
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