420 results on '"van der Goot, A."'
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2. Tomato (Solanum lycopersicum) leaf juice as enzyme source: a study on the impact of endogenous proteases on plant proteins
3. Importance of Pressing Temperature on Protein Enrichment by Electrostatic Separation of Rapeseed Press Cakes
4. Modulating commercial pea protein gel properties through the addition of phenolic compounds
5. Cell wall as a barrier for protein extraction from tomato leaves: A biochemical study
6. Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions
7. Public's perspective on COVID-19 adenovirus vector vaccines after thrombosis with thrombocytopenia syndrome (TTS) reports and associated regulatory actions – A cross-sectional study in six EU member states
8. Tomato (Solanum lycopersicum) leaf juice induced whey protein gelling: Unveiling the potential of endogenous proteases in novel applications
9. How fractionation procedure of mung bean protein affects transglutaminase crosslinking
10. Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues
11. Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin
12. Type of pectin determines structuring potential of soy proteins into meat analogue applications
13. Flavor-protein interactions for four plant protein isolates and whey protein isolate with aldehydes
14. On the importance of cooling in structuring processes for meat analogues
15. Advanced tensile testing as a new tool to quantify properties offood
16. Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products
17. Hypotheses concerning structuring of extruded meat analogs
18. Flavor-protein interactions for four plant proteins with ketones and esters
19. A novel process to produce stratified structures in food
20. Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
21. The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents
22. Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends
23. Investigation potential of hydrocolloids in meat analogue preparation
24. Systematic Investigation of Non-Covalent Interactions of Β-Lactoglobulin with Tea Phenolics by Analyzing Both Protein and Phenolics
25. Systematic Investigation of Non-Covalent Interactions of Β-Lactoglobulin with Tea Phenolics by Analyzing Both Protein and Phenolics
26. XRT for visualizing microstructure of extruded meat replacers
27. Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues
28. Flavor-Protein Interactions for Four Plant Proteins with Ketones and Esters
29. Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties
30. Novel rotating die coupled to a twin-screw extruder as a new route to produce meat analogues with soy, pea and gluten
31. Influence of the fractionation method on the protein composition and functional properties
32. ER-Golgi-localized proteins TMED2 and TMED10 control the formation of plasma membrane lipid nanodomains
33. Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale filament bundles
34. Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality
35. Patterns of faecal glucocorticoid metabolite levels in captive roan antelope (Hippotragus equinus) in relation to reproductive status and season
36. Evaluation of plant-based recipes meeting nutritional requirements for dog food: The effect of fractionation and ingredient constraints
37. Flavor-protein interactions for four plant proteins with ketones and esters
38. Effect of aqueous ethanol washing on functional properties of sunflower materials for meat analogue application
39. Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour
40. Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile
41. Corrigendum to “Process history of calcium caseinate affects fibre formation” [Journal of Food Engineering 275 (2020) 109866]
42. Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
43. Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps
44. Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
45. Engineering amyloid and amyloid-like morphologies of β-lactoglobulin
46. Effect of calcium enrichment on the composition, conformation, and functional properties of soy protein
47. Effect of Aqueous Ethanol Washing on Functional Properties of Sunflower Materials for Meat Analogue Application
48. Anthrax Intoxication Reveals That ER-Golgi Membrane Contact Sites Control the Formation of Plasma Membrane Lipid Nanodomains
49. Hypotheses concerning structuring of extruded meat analogs
50. Creating protein-rich snack foods using binder jet 3D printing
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