Floor K.G. Schreuders

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

Small and large oscillatory shear properties of concentrated proteins

Floor K.G. Schreuders, Leonard M.C. Sagis, Igor Bodnár et al. · Food Hydrocolloids · 2020 · 153 citations · Full text

Engineering, Soy Protein, Wheat Gluten +21

Mapping the texture of plant protein blends for meat analogues

Floor K.G. Schreuders, Leonard M.C. Sagis, Igor Bodnár et al. · Food Hydrocolloids · 2021 · 100 citations · Full text

Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose

Floor K.G. Schreuders, Miek Schlangen, Igor Bodnár et al. · Food Hydrocolloids · 2021 · 75 citations · Full text

Plant Proteins, Engineering, Polysaccharide +18

Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature

Floor K.G. Schreuders, Igor Bodnár, Philipp Erni et al. · Food Hydrocolloids · 2019 · 55 citations · Full text