A. Möller

In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients.

R. Boom, A. Janssen, Andrea Rivera Del Rio, 2022, Food chemistry.

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

M. Bruins, A. J. van der Goot, J. Bühler, 2021, Starch - Stärke.

Influence of microwave and steam heating on lipase activity and microstructure of rapeseed (Brassica napus)

L. Tijskens, P. Bartels, C. Ponne, 1996 .

The impact of zeolites during co-combustion of municipal sewage sludge with alkali and chlorine rich fuels

B. Steenari, A. Pettersson, Anna-Lena Elled, 2009 .

Progesterone, cerclage, pessary, or acetylsalicylic acid for prevention of preterm birth in singleton and multifetal pregnancies – A systematic review and meta-analyses

B. Jacobsson, Mikael Svensson, A. Strandell, 2023, Frontiers in Medicine.

Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity.

R. Boom, Alberto Garre, A. van der Padt, 2021, Food research international.

Influence of the fractionation method on the protein composition and functional properties

A. J. van der Goot, A. van der Padt, A. Möller, 2022, Innovative Food Science & Emerging Technologies.

A water-only process to fractionate yellow peas into its constituents

A. J. van der Goot, A. van der Padt, Junni Li, 2021, Innovative Food Science & Emerging Technologies.

From raw material to mildly refined ingredient – Linking structure to composition to understand fractionation processes

A. Padt, A. J. Goot, A. Möller, 2021 .