Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Jan van der Goot, Atze"'
Publikováno v:
In Food Hydrocolloids March 2025 160 Part 1
Publikováno v:
In Food Hydrocolloids September 2024 154
Publikováno v:
In Current Research in Food Science 2023 7
Autor:
Cäcilie Möller, Anna, Lie-Piang, Anouk, Bian, Ting, van der Padt, Albert, Jan van der Goot, Atze
Publikováno v:
In Food Research International December 2022 162 Part B
Autor:
Kornet, Remco, Shek, Carol, Venema, Paul, Jan van der Goot, Atze, Meinders, Marcel, van der Linden, Erik
Publikováno v:
In Food Hydrocolloids August 2021 117
Autor:
van der Weele, Cor, Feindt, Peter, Jan van der Goot, Atze, van Mierlo, Barbara, van Boekel, Martinus
Publikováno v:
In Trends in Food Science & Technology June 2019 88:505-512
Autor:
Wehrmaker, Ariane Maike, de Groot, Wouter, Jan van der Goot, Atze, Keppler, Julia Katharina, Bosch, Guido
Publikováno v:
Journal of Animal Physiology & Animal Nutrition; May2024 Supplement 1, Vol. 108, p24-35, 12p
Autor:
Geerts, Marlies, van Veghel, Amber, Zisopoulos, Filippos K., van der Padt, Albert, Jan van der Goot, Atze
Publikováno v:
In Journal of Cleaner Production 10 May 2018 183:979-987
Publikováno v:
In Journal of Food Engineering September 2022 329
Autor:
Möller, Anna Cäcilie, Lie-Piang, Anouk, Bian, Ting, van der Padt, Albert, Jan van der Goot, Atze
Publikováno v:
Food Research International, 162
Food Research International 162 (2022)
Food Research International 162 (2022)
Techno-functional properties of multi-component blends and ingredients are determined by the contribution of each ingredient and the water distribution between those ingredients in the blends. However, ingredients can consist of multiple components,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f17b3fd6b42c64d9e89cb0fe2b8b3c34
https://pubmed.ncbi.nlm.nih.gov/36461324
https://pubmed.ncbi.nlm.nih.gov/36461324