Atze Jan van der Goot

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot · Trends in Food Science & Technology · 2018 · 638 citations · Full text

Meat alternatives: an integrative comparison

Cor van der Weele, Peter H. Feindt, Atze Jan van der Goot et al. · Trends in Food Science & Technology · 2019 · 404 citations · Full text

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Floor K.G. Schreuders, Birgit L. Dekkers, Igor Bodnár et al. · Journal of Food Engineering · 2019 · 345 citations · Full text

Engineering, Soy Protein, Wheat Gluten +18

Dry fractionation for sustainable production of functional legume protein concentrates

Maarten A.I. Schutyser, Pascalle J.M. Pelgrom, Atze Jan van der Goot et al. · Trends in Food Science & Technology · 2015 · 303 citations · Full text

Food Chemistry, Biomanufacturing, Engineering +12

Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

C. Akkermans, Paul Venema, Atze Jan van der Goot et al. · Biomacromolecules · 2008 · 288 citations