| Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds MJ Romero-Guzmán, N Köllmann, L Zhang, RM Boom, CV Nikiforidis Lwt 123, 109120, 2020 | 45 | 2020 |
| Scaling relations in rheology of proteins present in meat analogs RGM van der Sman, P Chakraborty, NP Hua, N Kollmann Food Hydrocolloids 135, 108195, 2023 | 15 | 2023 |
| Functionality-driven food product formulation–An illustration on selecting sustainable ingredients building viscosity A Lie-Piang, AC Möller, N Köllmann, A Garre, R Boom, A van der Padt Food Research International 152, 110889, 2022 | 13 | 2022 |
| On the importance of cooling in structuring processes for meat analogues N Köllmann, FKG Schreuders, L Zhang, AJ van der Goot Journal of Food Engineering 350, 111490, 2023 | 11 | 2023 |
| Near-infrared spectroscopy-based quantification of sunflower oil and pea protein isolate in dense mixtures for novel plant-based products N Köllmann, FKG Schreuders, P Mishra, L Zhang, AJ van der Goot Journal of Food Composition and Analysis 121, 105414, 2023 | 4 | 2023 |
| Effect of mixing and hydrating time on the structural properties of high-temperature shear cell products from multiple plant-based ingredients N Köllmann, K Sivakul, L Zhang, AJ van der Goot Journal of Food Engineering 369, 111911, 2024 | 2 | 2024 |
| Near-infrared spectroscopy to quantify overall thermal process intensity during high-moisture extrusion of soy protein concentrate N Köllmann, R Vringer, P Mishra, L Zhang, AJ van der Goot Food Research International 186, 114320, 2024 | 1 | 2024 |
| Sustainable production of a mayonnaise-like product made from oil bodies N Köllmann | | |
