Atze Jan van der Goot

Author

Also Known As

A Van Der Goot, A. J. Van Der Goot, A. J. Van der Goot, A. J. van der Goot, A.-J. van der Goot, A.J. Van Der Goot, A.J. Van der Goot, A.J. van der Goot, A.J. vanderGoot, Atze J. van der Goot

321

Publications

14.8K

Citations

H-Index

144

Concepts

All Affiliations

Wageningen University & Research TiFN FrieslandCampina (Netherlands)

About

Atze Jan van der Goot is an author at Wageningen University & Research specializing in engineering, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	44	84	5.7K
2	Health Sciences	26	42	2.4K
3	Medicine	18	21	1.1K
4	Natural Sciences	16	18	784
5	Business	1	1	49

Atze Jan van der Goot

193

Publications

12.8K

Citations

H-Index

Page 1

	Year	Citations
Structuring processes for meat analogues Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot Trends in Food Science & Technology	2018	638
Meat alternatives: an integrative comparison Cor van der Weele, Peter H. Feindt, Atze Jan van der Goot, Trends in Food Science & Technology	2019	404
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation Floor K.G. Schreuders, Birgit L. Dekkers, Igor Bodnár, Journal of Food Engineering EngineeringSoy ProteinWheat GlutenMechanical EngineeringMeat Analogue Preparation	2019	345
Dry fractionation for sustainable production of functional legume protein concentrates Maarten A.I. Schutyser, Pascalle J.M. Pelgrom, Atze Jan van der Goot, Trends in Food Science & Technology Food ChemistryBiomanufacturingEngineeringSustainable AgricultureAgricultural Economics	2015	303
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, Biomacromolecules	2008	288
The potential of dry fractionation processes for sustainable plant protein production Maarten A.I. Schutyser, Atze Jan van der Goot Trends in Food Science & Technology Dry Fractionation ProcessesCrop ProductionEngineeringSustainable AgricultureAgricultural Economics	2010	277
Concepts for further sustainable production of foods Atze Jan van der Goot, Pascalle J.M. Pelgrom, J.A.M. Berghout, Journal of Food Engineering Food SustainabilityFurther Sustainable ProductionEngineeringFood ConsumptionSustainable Food System	2015	263
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour Sicong Zhu, Markus Stieger, Atze Jan van der Goot, Innovative Food Science & Emerging Technologies	2019	229
Shear-induced fibrous structure formation from a pectin/SPI blend Birgit L. Dekkers, Constantinos V. Nikiforidis, Atze Jan van der Goot Innovative Food Science & Emerging Technologies RheologyBiophysicsFiber StructurePectin/spi Blend	2016	200
Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate C. Akkermans, Atze Jan van der Goot, Paul Venema, Journal of Agricultural and Food Chemistry	2007	196

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