| Structuring processes for meat analogues BL Dekkers, RM Boom, AJ van der Goot Trends in Food Science & Technology 81, 25-36, 2018 | 453 | 2018 |
| Plant-based meat analogues K Kyriakopoulou, B Dekkers, AJ van der Goot Sustainable meat production and processing, 103-126, 2019 | 424 | 2019 |
| Meat alternatives: an integrative comparison C Van der Weele, P Feindt, AJ van der Goot, B van Mierlo, M van Boekel Trends in Food Science & Technology 88, 505-512, 2019 | 369 | 2019 |
| Functionality of ingredients and additives in plant-based meat analogues K Kyriakopoulou, JK Keppler, AJ van Der Goot Foods 10 (3), 600, 2021 | 343 | 2021 |
| Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2 C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ... Biomacromolecules 9 (5), 1474-1479, 2008 | 292 | 2008 |
| Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ... Journal of Food Engineering 261, 32-39, 2019 | 270 | 2019 |
| The potential of dry fractionation processes for sustainable plant protein production MAI Schutyser, AJ Van der Goot Trends in Food Science & Technology 22 (4), 154-164, 2011 | 260 | 2011 |
| Dry fractionation for sustainable production of functional legume protein concentrates MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom Trends in Food Science & Technology 45 (2), 327-335, 2015 | 258 | 2015 |
| Concepts for further sustainable production of foods AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ... Journal of Food Engineering 168, 42-51, 2016 | 246 | 2016 |
| Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ... Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007 | 190 | 2007 |
| Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser Innovative Food Science & Emerging Technologies 58, 102214, 2019 | 187 | 2019 |
| Shear-induced fibrous structure formation from a pectin/SPI blend BL Dekkers, CV Nikiforidis, AJ van der Goot Innovative Food Science & Emerging Technologies 36, 193-200, 2016 | 167 | 2016 |
| Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking SHV Cornet, SJE Snel, FKG Schreuders, RGM van der Sman, M Beyrer, ... Critical Reviews in Food Science and Nutrition 62 (12), 3264-3280, 2022 | 144 | 2022 |
| Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate KJ Grabowska, S Zhu, BL Dekkers, NCA de Ruijter, J Gieteling, ... Journal of Food Engineering 188, 77-86, 2016 | 143 | 2016 |
| On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers GA Krintiras, JG Diaz, AJ Van Der Goot, AI Stankiewicz, GD Stefanidis Journal of Food Engineering 169, 205-213, 2016 | 139 | 2016 |
| Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate JAM Berghout, RM Boom, AJ Van der Goot Food Hydrocolloids 43, 465-472, 2015 | 137 | 2015 |
| Shear structuring as a new method to make anisotropic structures from soy–gluten blends KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot Food Research International 64, 743-751, 2014 | 137 | 2014 |
| The science of food structuring RGM Van der Sman, AJ Van der Goot Soft Matter 5 (3), 501-510, 2009 | 137 | 2009 |
| Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell GA Krintiras, J Göbel, AJ van der Goot, GD Stefanidis Journal of Food Engineering 160, 34-41, 2015 | 134 | 2015 |
| Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass-consequences for industrial use AT Tenorio, KE Kyriakopoulou, E Suarez-Garcia, C van den Berg, ... Trends in Food Science & Technology 71, 235-245, 2018 | 129 | 2018 |
