Miek Schlangen

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

Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour

Miek Schlangen, Somayeh Taghian Dinani, Maarten A.I. Schutyser et al. · Innovative Food Science & Emerging Technologies · 2022 · 66 citations · Full text

Engineering, Botany, Functional Fractions +22

Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

Jan M. Bühler, Miek Schlangen, Anna Cäcilie Möller et al. · Starch - Stärke · 2021 · 64 citations · Full text

Engineering, Native Starch, Agricultural Economics +19

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

Miek Schlangen, Marieke A. Ribberink, Somayeh Taghian Dinani et al. · Food Hydrocolloids · 2022 · 51 citations · Full text

Protein Oxidation in Plant Protein-Based Fibrous Products: Effects of Encapsulated Iron and Process Conditions

Patrícia Duque‐Estrada, Claire Berton‐Carabin, Miek Schlangen et al. · Journal of Agricultural and Food Chemistry · 2018 · 48 citations · Full text

Food Biophysics, Redox Biology, Oxidative Stress +19