Publications of the Biobased Chemistry & Technology Group
Researchers of the Biobased Chemistry & Technology Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Research@WUR database. The provided lists can be searched by author, year, etc.
View the publication list of the Biobased Chemistry & Technology Group
Latest publications
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Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures
Food Hydrocolloids (2022), Volume: 122 - ISSN 0268-005X -
Protein-stabilized interfaces in multiphase food : comparing structure-function relations of plant-based and animal-based proteins
Current Opinion in Food Science (2022), Volume: 43 - ISSN 2214-7993 - p. 53-60. -
An advanced strategy for efficient recycling of bovine bone : Preparing high-valued bone powder via instant catapult steam-explosion
Food Chemistry (2022), Volume: 374 - ISSN 0308-8146 -
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins : A comparison of legumin, vicilin and albumin protein
Food Hydrocolloids (2022), Volume: 123 - ISSN 0268-005X -
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels
Food Hydrocolloids (2022), Volume: 125 - ISSN 0268-005X -
Are micelles actually at the interface in micellar casein stabilized foam and emulsions?
Food Hydrocolloids (2022), Volume: 129 - ISSN 0268-005X -
Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
Food Hydrocolloids (2022), Volume: 125 - ISSN 0268-005X -
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
Food Hydrocolloids (2022), Volume: 126 - ISSN 0268-005X -
Sinapic acid impacts the emulsifying properties of rapeseed proteins at acidic pH
Food Hydrocolloids (2022), Volume: 125 - ISSN 0268-005X -
Rethinking plant protein extraction: Albumin - From side stream to an excellent foaming ingredient
Food Structure (2022), Volume: 31 - ISSN 2213-3291