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Atze Jan van der Goot

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Chemistry 56 11828 10655 224 191 139 9384

Atze Jan van der Goot publications per year

The chart shows the history of publications by Atze Jan van der Goot between 2004 and 2025, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Atze Jan van der Goot published across 22 years, from 2004 to 2025, averaging 9.5 papers a year. Output peaked at 25 publications in 2021. 36 of the 209 publications appeared in the last two years.

No. of publications
5 10 15 20 25
Bar chart. Horizontal axis: year, 2004 to 2025. Vertical axis: number of publications, 0 to 25. Peak 25 publications in 2021. 2004: 2 publications 2005: 0 publications 2006: 1 publication 2007: 5 publications 2008: 5 publications 2009: 2 publications 2010: 4 publications 2011: 6 publications 2012: 2 publications 2013: 3 publications 2014: 8 publications 2015: 4 publications 2016: 10 publications 2017: 12 publications 2018: 11 publications 2019: 15 publications 2020: 11 publications 2021: 25 publications 2022: 23 publications 2023: 24 publications 2024: 19 publications 2025: 17 publications
2004 2025

209 publications in total across all disciplines

View publications per year as a table
Atze Jan van der Goot: publications per year, 2004 to 2025
Year Publications
2004 2
2005 0
2006 1
2007 5
2008 5
2009 2
2010 4
2011 6
2012 2
2013 3
2014 8
2015 4
2016 10
2017 12
2018 11
2019 15
2020 11
2021 25
2022 23
2023 24
2024 19
2025 17
Total 209
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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.

No. of scientists
250 500 750 1,000 1,250
Bar chart with 63 bars. Horizontal axis: publications, 61–80 to 1,295+. Vertical axis: number of scientists, 0 to 1,350. Most scientists, 1,350, have 161–180 publications. The last bar groups every scientist with 1,295 publications or more. The highlighted bar, 121–140 publications, is where this scientist sits. 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
61–80 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.

View publications distribution as a table
Number of Chemistry scientists by publication count, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
Publications Scientists This scientist
61–80 66
81–100 302
101–120 623
121–140 918 139
141–160 1,218
161–180 1,350
181–200 1,344
201–220 1,281
221–240 1,216
241–260 1,100
261–280 979
281–300 939
301–320 764
321–340 643
341–360 628
361–380 522
381–400 459
401–420 397
421–440 327
441–460 270
461–480 265
481–500 252
501–520 201
521–540 185
541–560 148
561–580 148
581–600 132
601–620 114
621–640 104
641–660 91
661–680 92
681–700 73
701–720 57
721–740 54
741–760 67
761–780 45
781–800 46
801–820 39
821–840 32
841–860 36
861–880 29
881–900 26
901–920 24
921–940 14
941–960 23
961–980 28
981–1,000 15
1,001–1,020 29
1,021–1,040 12
1,041–1,060 19
1,061–1,080 12
1,081–1,100 6
1,101–1,120 8
1,121–1,140 12
1,141–1,160 5
1,161–1,180 6
1,181–1,200 14
1,201–1,220 7
1,221–1,240 2
1,241–1,260 6
1,261–1,280 4
1,281–1,294 6
1,295+ 100
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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.

No. of scientists
250 500 750 1,000
Bar chart with 61 bars. Horizontal axis: D-Index, 40–41 to 159+. Vertical axis: number of scientists, 0 to 1,051. Most scientists, 1,051, have 56–57 D-Index. The last bar groups every scientist with 159 D-Index or more. The highlighted bar, 56–57 D-Index, is where this scientist sits. 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
40–41 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.

View D-Index distribution as a table
Number of Chemistry scientists by D-index, Research.com 2026 ranking edition. Based on 17,934 ranked scientists.
D-Index Scientists This scientist
40–41 289
42–43 612
44–45 808
46–47 776
48–49 835
50–51 861
52–53 872
54–55 933
56–57 1,051 56
58–59 930
60–61 882
62–63 834
64–65 731
66–67 775
68–69 683
70–71 646
72–73 561
74–75 501
76–77 437
78–79 388
80–81 354
82–83 292
84–85 275
86–87 254
88–89 235
90–91 185
92–93 192
94–95 155
96–97 163
98–99 125
100–101 105
102–103 105
104–105 112
106–107 88
108–109 68
110–111 69
112–113 65
114–115 79
116–117 61
118–119 44
120–121 37
122–123 40
124–125 33
126–127 26
128–129 34
130–131 35
132–133 25
134–135 27
136–137 17
138–139 16
140–141 20
142–143 20
144–145 15
146–147 9
148–149 9
150–151 16
152–153 11
154–155 9
156–157 3
158 3
159+ 98
Download as CSV

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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For those committed to deeper scientific and healthcare roles, becoming a pharmacist is a natural progression. Knowledge in chemistry is foundational to this profession. If you’re considering this, review the guide on how to become a pharmacist to understand educational requirements and career outlook.

Best Scientists Citing Atze Jan van der Goot

Remko M. Boom

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Publications: 37

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Publications: 27

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Leonard M.C. Sagis

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Publications: 24

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Raffaele Mezzenga

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Publications: 19

Harjinder Singh

Harjinder Singh

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Publications: 18

Meisam Tabatabaei

Meisam Tabatabaei

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Publications: 16

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Saïd Bouhallab

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Publications: 14

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Publications: 13

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Publications: 12

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Habibollah Younesi

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Publications: 11

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Yapeng Fang

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Publications: 10

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