| Effect of Pea Legumin-to-Vicilin ratio on the protein emulsifying properties: Explanation in terms of protein molecular and interfacial properties MGJ Meijers, MBJ Meinders, JP Vincken, PA Wierenga Journal of Agricultural and Food Chemistry 71 (29), 11228-11238, 2023 | 7 | 2023 |
| Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties J Yang, R Kornet, E Ntone, MGJ Meijers, IAF van den Hoek, LMC Sagis, ... Food Hydrocolloids, 110223, 2024 | 6 | 2024 |
| Towards absolute quantification of protein genetic variants in Pisum sativum extracts GJC Vreeke, MGJ Meijers, JP Vincken, PA Wierenga Analytical Biochemistry 665, 115048, 2023 | 5 | 2023 |
| The 3D Food Printing Pyramid of Gastronomy: a structured approach towards a future research agenda MGJ Meijers, DID Han International Journal of Gastronomy and Food Science, 100969, 2024 | 4 | 2024 |
| Mild extraction & fractionation of plant proteins: a potential to control functionality J Yang, C Kornet, E Ntone, MGJ Meijers, LMC Sagis, P Venema, ... 37th EFFoST International Conference: Sustainable Food and Industry 4.0 …, 2023 | | 2023 |
| Future of Food and Menu Design: Leading question: What does the menu of the future look like? M Boerwinkel, S Gabriela, A e Silva, M Meijers, DID Han Critical Questions in Sustainability and Hospitality, 87-96, 2023 | | 2023 |
| International Journal of Gastronomy and Food Science MGJ Meijers, DID Han | | |
