default author photo

Maarten Schutyser

Wageningen University and Research (WUR)

SCHOLARLY PAPERS

2

DOWNLOADS

83

TOTAL CITATIONS

0

Scholarly Papers (2)

Actions:
Email selected abstracts
1.

Ingredient-Water Interactions Influence the 3d Printability of Pea-Based Food Materials

Number of pages: 22 Posted: 04 Jul 2025
Aaditya Venkatachalam, Patrick F.C. Wilms, Rashmi Bhat, Gert-Jan Goudappel, Maarten Schutyser and Lu Zhang
Wageningen University & Research, Wageningen University & Research, Wageningen University & Research, affiliation not provided to SSRN, Wageningen University and Research (WUR) and Wageningen University and Research (WUR)
Downloads 58 (1,041,696)

Abstract:

Loading...

Composition, Pea protein, Farinograph, WHC, TD-NMR, Water binding, Printing precision

2.

Importance of Pressing Temperature on Protein Enrichment by Electrostatic Separation of Rapeseed Press Cakes

Number of pages: 25 Posted: 31 Jan 2024
Simone Bleibach Alpiger, Regina Politiek, Milena Corredig, Maarten Schutyser and Atze Jan van der Goot
Aarhus University, affiliation not provided to SSRN, Aarhus University, Wageningen University and Research (WUR) and Wageningen University and Research (WUR)
Downloads 25 (1,399,036)

Abstract:

Loading...

Dry fractionation AgglomerationProtein body Protein solubility Water holding capacity