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Atze Jan van der Goot

D-Index & Metrics

Chemistry

D-Index
56
Citations
9384
World Ranking
11828
National Ranking
224

Atze Jan van der Goot publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Atze Jan van der Goot sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 139 publications — 10th percentile

10% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Atze Jan van der Goot D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Atze Jan van der Goot sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 56 D-Index — 36th percentile

36% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Overview

Atze Jan van der Goot is affiliated with Wageningen University & Research in the Netherlands and has a research focus primarily within Agricultural and Biological Sciences. Their work extensively covers Food Science, with further contributions to Nutrition and Dietetics, Animal Science and Zoology, Molecular Biology, and Plant Science.

Their research topics encompass several key areas related to food systems and their properties, including:

  • Proteins in Food Systems
  • Food composition and properties
  • Meat and Animal Product Quality
  • Polysaccharides Composition and Applications
  • Microencapsulation and Drying Processes
  • Protein Hydrolysis and Bioactive Peptides
  • Phytase and its Applications

Van der Goot has contributed to numerous publications, notably including the following recent papers:

  • "Functionality of Ingredients and Additives in Plant-Based Meat Analogues," 2021, Foods
  • "Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking," 2021, Critical Reviews in Food Science and Nutrition
  • "Texture methods for evaluating meat and meat analogue structures: A review," 2021, Food Control
  • "Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential," 2020, Trends in Food Science & Technology
  • "Small and large oscillatory shear properties of concentrated proteins," 2020, Food Hydrocolloids

The work of van der Goot often involves collaboration with several frequent co-authors, including:

  • Julia K. Keppler
  • Miek Schlangen
  • Remko M. Boom
  • Somayeh Taghian Dinani
  • Konstantina Kyriakopoulou

Van der Goot's research is frequently published in specific scientific journals and venues such as:

  • Food Hydrocolloids
  • Innovative Food Science & Emerging Technologies
  • Current Research in Food Science
  • Journal of Food Engineering
  • LWT

Best Publications

  • Structuring processes for meat analogues

    Birgit L. Dekkers;Remko M. Boom;Atze Jan van der Goot

  • Functionality of Ingredients and Additives in Plant-Based Meat Analogues

    Konstantina Kyriakopoulou;Julia K. Keppler;Atze Jan van der Goot

  • Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

    Floor K.G. Schreuders;Birgit L. Dekkers;Igor Bodnár;Philipp Erni

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

    Steven H V Cornet;Silvia J E Snel;Floor K G Schreuders;Ruud G M van der Sman

  • Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate.

    C. Akkermans;A. J. Van der Goot;P. Venema;H. Gruppen

  • Shear structuring as a new method to make anisotropic structures from soy-gluten blends

    Katarzyna J. Grabowska;Stavroula Tekidou;Remko M. Boom;Atze-Jan van der Goot

  • Shear-induced fibrous structure formation from a pectin/SPI blend

    Birgit L. Dekkers;Constantinos V. Nikiforidis;Atze Jan van der Goot

  • Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

    Julia K. Keppler;Karin Schwarz;Atze Jan van der Goot

  • Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

    Katarzyna J. Grabowska;Sicong Zhu;Birgit L. Dekkers;Norbert C.A. de Ruijter

  • Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

    Georgios A. Krintiras;Jesse Göbel;Atze Jan van der Goot;Georgios D. Stefanidis;Georgios D. Stefanidis

  • Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass - Consequences for industrial use

    Angelica Tamayo Tenorio;Konstantina E. Kyriakopoulou;Edgar Suarez-Garcia;Corjan van den Berg

  • On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

    Georgios A. Krintiras;Javier Gadea Diaz;Atze Jan van der Goot;Andrzej I. Stankiewicz

  • Recovery of protein from green leaves: Overview of crucial steps for utilisation

    Angelica Tamayo Tenorio;Jarno Gieteling;Govardus A.H. de Jong;Remko M. Boom

  • Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity.

    Jan M Bühler;Birgit L Dekkers;Marieke E Bruins;Atze Jan van der Goot

  • The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation

    Birgit L. Dekkers;M. Azad Emin;Remko M. Boom;Atze Jan van der Goot

  • Formation of fibrillar whey protein aggregates : Influence of heat and shear treatment, and resulting rheology

    Cynthia Akkermans;Atze Jan van der Goot;Paul Venema;Erik van der Linden

  • Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

    Cornelis Kornet;Paul Venema;Jaap Nijsse;Erik van der Linden

  • Hypotheses concerning structuring of extruded meat analogs

    Unknown

  • Physical bonding between sunflower proteins and phenols: Impact on interfacial properties

    Dimitris Karefyllakis;Serkan Altunkaya;Claire C. Berton-Carabin;Atze Jan van der Goot

  • Advances in structure formation of anisotropic protein-rich foods through novel processing concepts

    Julita M. Manski;Atze J. van der Goot;Remko M. Boom

  • Formation of fibrous materials from dense calcium caseinate dispersions.

    Julita M. Manski;and Atze J. van der Goot;Remko M. Boom

  • Assessment of the effects of fish meal, wheat gluten, soy protein concentrate and feed moisture on extruder system parameters and the technical quality of fish feed

    Vukasin Draganovic;Atze Jan van der Goot;Remko Boom;Jan Jonkers

  • The use of exergetic indicators in the food industry – A review

    Filippos K. Zisopoulos;Francisco J. Rossier-Miranda;Atze Jan van der Goot;Remko M. Boom

Frequent Co-Authors

Remko M. Boom
Remko M. Boom Wageningen University & Research
Erik van der Linden
Erik van der Linden Wageningen University & Research
Zhaojun Wang
Zhaojun Wang Nankai University
Georgios Stefanidis
Georgios Stefanidis KU Leuven
René H. Wijffels
René H. Wijffels Wageningen University & Research
Elliot P. Gilbert
Elliot P. Gilbert Australian Nuclear Science and Technology Organisation
Leonard M.C. Sagis
Leonard M.C. Sagis Wageningen University & Research
Jean-Paul Vincken
Jean-Paul Vincken Wageningen University & Research
Harry Gruppen
Harry Gruppen Wageningen University & Research
Andrzej Stankiewicz
Andrzej Stankiewicz Delft University of Technology

External Links

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Related Online Degrees & Career Pathways

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Best Scientists Citing Atze Jan van der Goot

Remko M. Boom

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Erik van der Linden

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Harjinder Singh

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Meisam Tabatabaei

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