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1

Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients

by Köllmann, Nienke, Sivakul, Kasidaj, Zhang, Lu, van der Goot, Atze Jan

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WUR NL

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2

Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate

by Köllmann, Nienke, Vringer, Rozemarijn, Mishra, Puneet, Zhang, Lu, van der Goot, Atze Jan

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WUR NL

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3

Wavelength selection enables robust quantification of oil content with near-infrared spectroscopy in pea protein gels produced under varying heating conditions

by Köllmann, Nienke, Hageman, Jos, Groot Nibbelink, Dieke, Zhang, Lu, van der Goot, Atze Jan

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WUR NL

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4

Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

by Romero-Guzmán, María Juliana, Köllmann, Nienke, Zhang, Lu, Boom, Remko M., Nikiforidis, Constantinos V.

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WUR NL

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5

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

by Köllmann, Nienke, Schreuders, Floor K.G., Mishra, Puneet, Zhang, Lu, van der Goot, Atze Jan

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WUR NL

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6

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

by Lie-Piang, Anouk, Möller, Anna Cäcilie, Köllmann, Nienke, Garre, Alberto, Boom, Remko, van der Padt, Albert

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