Search Results - "Goot, Atze Jan"

Shear structuring as a new method to make anisotropic structures from soy–gluten blends by Grabowska, Katarzyna J., Tekidou, Stavroula, Boom, Remko M., van der Goot, Atze-Jan

“…The concept of shear-induced structuring was applied to concentrated blends of soy protein isolate (SPI) and wheat gluten (WG) to create novel semi-solid food…”
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Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability? by Duque‐Estrada, Patrícia, School, Eefje, Goot, Atze Jan, Berton‐Carabin, Claire C

“…BACKGROUND Worldwide iron deficiency in diets has led to a growing interest in the development of food‐compatible encapsulation systems for soluble iron, which…”
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The use of enzymes for beer brewing: Thermodynamic comparison on resource use by van Donkelaar, Laura H.G., Mostert, Joost, Zisopoulos, Filippos K., Boom, Remko M., van der Goot, Atze-Jan

“…The exergetic performance of beer produced by the conventional malting and brewing process is compared with that of beer produced using an enzyme-assisted…”
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The emulsifying performance of mildly derived mixtures from sunflower seeds by Karefyllakis, Dimitris, Octaviana, Heidi, van der Goot, Atze Jan, Nikiforidis, Constantinos V.

“…Sustainability driven production of food ingredients is in the center of discussion the past years, with plants being a promising source, since they are widely…”
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On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers by Krintiras, Georgios A., Gadea Diaz, Javier, van der Goot, Atze Jan, Stankiewicz, Andrzej I., Stefanidis, Georgios D.

“…We have demonstrated that application of simple shear flow and heat in a Couette Cell is a scalable process concept that can induce fibrous structural patterns…”
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Structuring processes for meat analogues by Dekkers, Birgit L., Boom, Remko M., van der Goot, Atze Jan

“…Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e…”
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Non-linear rheology reveals the importance of elasticity in meat and meat analogues by Schreuders, Floor K. G., Sagis, Leonard M. C., Bodnár, Igor, Boom, Remko M., van der Goot, Atze Jan

“…The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat…”
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Exergetic comparison of three different processing routes for yellow pea (Pisum sativum): Functionality as a driver in sustainable process design by Geerts, Marlies, van Veghel, Amber, Zisopoulos, Filippos K., van der Padt, Albert, Jan van der Goot, Atze

“…Today, the environmental performance of food products and food ingredients is mostly evaluated on the basis of mass (MJ/kg). However, food ingredients are…”
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A combined rheology and time domain NMR approach for determining water distributions in protein blends by Dekkers, Birgit L., de Kort, Daan W., Grabowska, Katarzyna J., Tian, Bei, Van As, Henk, van der Goot, Atze Jan

“…We present a combined time domain NMR and rheology approach to quantify the water distribution in a phase separated protein blend. The approach forms the basis…”
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Combining unmalted barley and pearling gives good quality brewing by van Donkelaar, Laura H. G., Hageman, Jos A., Oguz, Serhat, Noordman, Tom R., Boom, Remko M., van der Goot, Atze-Jan

“…Brewing with unmalted barley can reduce the use of raw materials, thereby increasing the efficiency of the brewing process. However, unmalted barley contains…”
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XRT for visualizing microstructure of extruded meat replacers by Nieuwland, Maaike, Heijnis, Walter, van der Goot, Atze-Jan, Hamoen, Remco

“…X-Ray Tomography (XRT) was used to visualize the microstructure of extruded meat replacers. The high moisture extrudates contained lamella, that became visible…”
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Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation by Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

“…Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results…”
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TD‐NMR to understand water‐binding food properties by Rodríguez‐Alonso, Elvira, Vergeldt, Frank J., Goot, Atze Jan

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Mechanism of Isoflavone Adsorption from Okara Extracts onto Food-Grade Resins by Méndez Sevillano, David, Jankowiak, Lena, van Gaalen, Thomas L. T, van der Wielen, Luuk A. M, Hooshyar, Nasim, van der Goot, Atze-Jan, Ottens, Marcel

“…Okara is a byproduct of the soy milk industry containing valuable phytochemicals, called isoflavones, among other components (i.e., proteins, sugars, fibers,…”
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Investigation potential of hydrocolloids in meat analogue preparation by Taghian Dinani, Somayeh, Broekema, Nicole Louise, Boom, Remko, van der Goot, Atze Jan

“…The texture, appearance and juiciness of meat analogues should resemble meat as much as possible to enhance their adoption by consumers. The effects of the…”
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Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality by Jia, Wanqing, Sethi, Divjyot Singh, van der Goot, Atze Jan, Keppler, Julia K.

“…Phenolic compounds are removed from plant protein extracts because their interaction with proteins can lead to undesirable sensory and techno-functional…”
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Air bubbles in calcium caseinate fibrous material enhances anisotropy by Wang, Zhaojun, Tian, Bei, Boom, Remko, van der Goot, Atze Jan

“…Dense calcium caseinate dispersions can be transformed into hierarchically fibrous structures by shear deformation. This transformation can be attributed to…”
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Shear-induced fibrous structure formation from a pectin/SPI blend by Dekkers, Birgit L., Nikiforidis, Constantinos V., van der Goot, Atze Jan

“…Well-defined shear flow can be applied to create fibrous, anisotropic samples from biopolymers when present at sufficiently high dry matter contents…”
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The role of plant age and leaf position on protein extraction and phenolic compounds removal from tomato (Solanum lycopersicum) leaves using food-grade solvents by Yu, Yafei, Kleuter, Marietheres, Taghian Dinani, Somayeh, Trindade, Luisa M., van der Goot, Atze Jan

“…[Display omitted] •Leaf position largely determined protein content and extraction yield.•Leaf position also influenced the total removable phenolic…”
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Understanding fiber formation in a concentrated soy protein isolate - Pectin blend by Dekkers, Birgit L., Hamoen, Remco, Boom, Remko M., van der Goot, Atze Jan

“…Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues…”
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