Atze Jan van der Goot

Wageningen Universiteit

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Articles (19)

Collaborators (6)

Francesco Pancaldi

Wageningen University & Research

Julia Katharina Keppler

Wageningen University & Research

Luisa M Trindade

Wageningen University & Research

Guido Bosch

Assistant professor

Wageningen University & Research

Nico J Claassens

Wageningen University & Research

Norbert Raak

Aarhus University

Atze Jan van der Goot

Research Interests

Explore related searches

Contact this professor

Articles (19)

Collaborators (6)

Francesco Pancaldi

Julia Katharina Keppler

Luisa M Trindade

Guido Bosch

Nico J Claassens

Norbert Raak

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Atze Jan van der Goot

Research Interests

Explore related searches

Contact this professor

Articles (19)

Tomato (Solanum lycopersicum) leaf juice induced whey protein gelling: Unveiling the potential of endogenous proteases in novel applications

In vitro digestibility and solubility of phosphorus of three plant-based meat analogues

Modulating commercial pea protein gel properties through the addition of phenolic compounds

Renewable methanol utilizing bacteria as future meat analogue: An explorative study on the physicochemical and texturing properties of Methylobacillus flagellatus biomass and fractions

Tomato (Solanum lycopersicum) leaf juice as enzyme source: A study on the impact of endogenous proteases on plant proteins

Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients

Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues

Cell wall as a barrier for protein extraction from tomato leaves: A biochemical study

Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum

How fractionation procedure of mung bean protein affects transglutaminase crosslinking

Type of pectin determines structuring potential of soy proteins into meat analogue applications

Flavor-protein interactions for four plant protein isolates and whey protein isolate with aldehydes

On the importance of cooling in structuring processes for meat analogues

Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion

Flavor-protein interactions for four plant proteins with ketones and esters

Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine

Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends

Investigation potential of hydrocolloids in meat analogue preparation

Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues

Collaborators (6)

Francesco Pancaldi

Julia Katharina Keppler

Luisa M Trindade

Guido Bosch

Nico J Claassens

Norbert Raak

How do I reach out?

Meet Kite AI