F. K. Schreuders

发表

Processing concepts for the use of green leaves as raw materials for the food industry

Filippos K. Zisopoulos, R. M. Boom, A. Tamayo Tenorio, 2017 .

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

R. Boom, A. J. van der Goot, I. Bodnár, 2019, Journal of Food Engineering.

Texture methods for evaluating meat and meat analogue structures: A review

R. Boom, A. J. Goot, K. Kyriakopoulou, 2021 .

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

R. Boom, A. J. van der Goot, I. Bodnár, 2021, Food Hydrocolloids.

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

R. V. D. van der Sman, A. J. van der Goot, S. Cornet, 2021, Critical reviews in food science and nutrition.

Small and large oscillatory shear properties of concentrated proteins

R. Boom, L. Sagis, A. J. van der Goot, 2021 .

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

R. Boom, A. J. Goot, I. Bodnár, 2020 .

Near-infrared spectroscopy-based quantification of sunflower oil and pea protein isolate in dense mixtures for novel plant-based products

P. Mishra, Nienke Köllmann, Lu Zhang, 2023, Journal of Food Composition and Analysis.

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

R. Boom, A. J. van der Goot, L. Sagis, 2022, Scientific reports.

Mapping the texture of plant protein blends for meat analogues

R. Boom, A. J. Goot, I. Bodnár, 2021 .

On the importance of cooling in structuring processes for meat analogues

A. J. van der Goot, Nienke Köllmann, F. K. Schreuders, 2023, Journal of Food Engineering.