Atze Jan van der Goot
Atze Jan van der Goot
Associate Professor Food Process Engineering, Wageningen University
Verified email at
Cited by
Cited by
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
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
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
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
Plant-based meat analogues
K Kyriakopoulou, B Dekkers, AJ van der Goot
Sustainable meat production and processing, 103-126, 2019
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
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
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
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
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
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ...
Journal of Food Engineering 261, 32-39, 2019
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
Shear-induced fibrous structure formation from a pectin/SPI blend
BL Dekkers, CV Nikiforidis, AJ van der Goot
Innovative Food Science & Emerging Technologies 36, 193-200, 2016
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
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
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot
Food Research International 64, 743-751, 2014
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