Remko Marcel Boom

Remko Marcel Boom's AcademicInfluence.com Rankings

Remko Marcel Boom

Chemistry

#2757

World Rank

#3712

Historical Rank

Chemical Engineering

#286

World Rank

#300

Historical Rank

chemistry Degrees

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Chemistry

Remko Marcel Boom's Degrees

PhD Chemical Engineering Eindhoven University of Technology
Masters Chemical Engineering Eindhoven University of Technology
Bachelors Chemical Engineering Eindhoven University of Technology

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Remko Marcel Boom's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Microstructures in phase-inversion membranes. Part I. Formation of macrovoids (1992) (777)
Recent advances in the formation of phase inversion membranes made from amorphous or semi-crystalline polymers (1996) (438)
Microstructures in phase inversion membranes. Part II. The role of a polymeric additive (1992) (405)
Membrane fractionation of milk: state of the art and challenges (2004) (403)
Lattice Boltzmann simulations of droplet formation in a T-shaped microchannel. (2006) (310)
Preparation of double emulsions by membrane emulsification—a review (2005) (274)
Thermozymes and their applications (2001) (266)
Electroporation of cells in microfluidic devices: a review (2006) (242)
Modification methods for poly(arylsulfone) membranes: A mini-review focusing on surface modification (2011) (232)
Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2. (2008) (214)
Structuring processes for meat analogues (2018) (213)
Nanofiltration of multi-component feeds. Interactions between neutral and charged components and their effect on retention (2005) (180)
Concepts for further sustainable production of foods (2016) (164)
Premix emulsification: A review (2010) (164)
Dry fractionation for production of functional pea protein concentrates (2013) (155)
Droplet formation in a T-shaped microchannel junction: A model system for membrane emulsification (2005) (153)
Dry fractionation for sustainable production of functional legume protein concentrates (2015) (152)
Analysis of droplet formation and interactions during cross-flow membrane emulsification (2002) (150)
Status of cross-flow membrane emulsification and outlook for industrial application (2004) (150)
Granular mixing and segregation in a horizontal rotating drum: A simulation study on the impact of rotational speed and fill level (2008) (138)
Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate. (2007) (138)
Single droplet drying for optimal spray drying of enzymes and probiotics (2012) (122)
Influence of dynamic interfacial tension on droplet formation during membrane emulsification. (2004) (121)
MASS TRANSFER AND THERMODYNAMICS DURING IMMERSION PRECIPITATION FOR A TWO-POLYMER SYSTEM : EVALUATION WITH THE SYSTEM PES-PVP-NMP-WATER (1994) (121)
Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation (2019) (118)
Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oils. (2002) (113)
Preparation of asymmetric gas separation membranes with high selectivity by a dual-bath coagulation method (1992) (109)
Perspectives for the Industrial Enzymatic Production of Glycosides (2003) (106)
Flexible 3D Nanoporous Graphene for Desalination and Bio-decontamination of Brackish Water via Asymmetric Capacitive Deionization. (2016) (105)
Microstructure formation and rheological behaviour of dough under simple shear flow (2006) (101)
Separation kinetics of an oil-in-water emulsion under enhanced gravity (2012) (100)
Process fundamentals of membrane emulsification : simulation with CFD (2001) (98)
Molecular breakdown of corn starch by thermal and mechanical effects (2004) (93)
Formation of fibrillar whey protein aggregates : Influence of heat and shear treatment, and resulting rheology (2008) (92)
Effect of viscosities of dispersed and continuous phases in microchannel oil-in-water emulsification (2010) (92)
Quantifying recontamination through factory environments--a review. (2003) (91)
Colloidosomes: Versatile microcapsules in perspective (2009) (90)
Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate (2015) (89)
Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations (2007) (89)
Characterization of emulsification at flat microchannel Y junctions. (2009) (89)
Shear structuring as a new method to make anisotropic structures from soy-gluten blends. (2014) (88)
Dynamic interfacial tension measurements with microfluidic Y-junctions. (2009) (87)
Linearized cloudpoint curve correlation for ternary systems consisting of one polymer, one solvent and one non-solvent (1993) (87)
Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage (2002) (87)
Maximum fossil fuel feedstock replacement potential of petrochemicals via biorefineries (2009) (85)
Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes (2003) (85)
Parallelized edge-based droplet generation (EDGE) devices. (2009) (82)
Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof (2014) (82)
Upgrading of maatjes herring byproducts: production of crude fish oil. (2001) (81)
Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying (2013) (80)
Lattice Boltzmann simulation of 2D and 3D non-Brownian suspensions in Couette flow (2006) (78)
Segregation of Granular Particles by Mass, Radius, and Density in a Horizontal Rotating Drum (2014) (77)
Quality prediction of bakery products in the initial phase of process design (2007) (77)
Properties of protein fibrils in whey protein isolate solutions: microstructure, flow behaviour and gelation (2008) (76)
Coalescence dynamics of surfactant-stabilized emulsions studied with microfluidics (2012) (75)
Advances in structure formation of anisotropic protein-rich foods through novel processing concepts (2007) (75)
High-Performance Capacitive Deionization Disinfection of Water with Graphene Oxide-graft-Quaternized Chitosan Nanohybrid Electrode Coating. (2015) (74)
Digestion of protein and protein gels in simulated gastric environment (2015) (72)
The use of exergetic indicators in the food industry – A review (2017) (72)
Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes (2015) (72)
Polymer microcapsules with a fiber-reinforced nanocomposite shell. (2008) (71)
Functional analysis of mildly refined fractions from yellow pea (2015) (71)
Classification and evaluation of microfluidic devices for continuous suspension fractionation. (2008) (70)
The effect of thermomechanical treatment on starch breakdown and the consequences for process design (2004) (69)
Suspension flow modelling in particle migration and microfiltration (2010) (69)
Discrete particle simulations predicting mixing behavior of solid substrate particles in a rotating drum fermenter. (2001) (68)
Preparation of functional lupine protein fractions by dry separation (2014) (68)
High throughput vegetable oil-in-water emulsification with a high porosity micro-engineered membrane (2010) (68)
Shear Pulses Nucleate Fibril Aggregation (2006) (67)
Formation of fibrous materials from dense calcium caseinate dispersions. (2007) (67)
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 (2011) (65)
Shear-induced self-diffusion and microstructure in non-Brownian suspensions at non-zero Reynolds numbers (2005) (65)
Modulation of rheological properties by heat-induced aggregation of whey protein solution (2011) (65)
Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes (2015) (65)
New directions towards structure formation and stability of protein-rich foods from globular proteins. (2010) (64)
Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds (2015) (64)
Visualization of droplet break-up in pre-mix membrane emulsification using microfluidic devices (2006) (63)
Bovine β-casein : Isolation, properties and functionality. A review (2017) (63)
Pepsin diffusivity in whey protein gels and its effect on gastric digestion (2017) (62)
Spontaneous droplet formation techniques for monodisperse emulsions preparation - Perspectives for food applications (2011) (61)
Starch–zein blends formed by shear flow (2008) (60)
Oligosaccharide synthesis by the hyperthermostable β-glucosidase from Pyrococcus furiosus: kinetics and modelling (2003) (60)
Microchannel emulsification: from computational fluid dynamics to predictive analytical model. (2008) (60)
Towards an optimal process for gelatinisation and hydrolysis of highly concentrated starch–water mixtures with alpha-amylase from B. licheniformis (2008) (59)
Recovery of protein from green leaves: Overview of crucial steps for utilisation. (2016) (59)
Equilibrium Thermodynamics of a Quaternary Membrane-Forming System with Two Polymers. 1. Calculations (1994) (59)
The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation (2018) (58)
Starch hydrolysis under low water conditions: A conceptual process design (2006) (58)
Analysis of mixed motion in deterministic ratchets via experiment and particle simulation (2011) (57)
Lupine protein enrichment by milling and electrostatic separation (2016) (57)
EDGE emulsification for food-grade dispersions. (2010) (57)
The mechanism of droplet formation in microfluidic EDGE systems (2010) (57)
Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions (2002) (56)
Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1 (2014) (56)
Preparation of gluten-free bread using a meso-structured whey protein particle system (2011) (55)
Microfluidic emulsification in food processing (2015) (54)
A microfluidic method to study demulsification kinetics. (2012) (54)
Mechanical characterization and pH response of fibril-reinforced microcapsules prepared by layer-by-layer adsorption. (2010) (54)
Effects of particle size segregation on crossflow microfiltration performance: control mechanism for concentration polarisation and particle fractionation (2006) (53)
Coalescence kinetics of oil-in-water emulsions studied with microfluidics (2013) (52)
A suspension flow model for hydrodynamics and concentration polarisation in crossflow microfiltration (2005) (52)
Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour (2013) (52)
Effect of simple shear on the physical properties of glutenin macro polymer (GMP) (2005) (52)
Generalised insights in droplet formation at T-junctions through statistical analysis (2009) (51)
The potential of aqueous fractionation of lupin seeds for high-protein foods. (2014) (51)
Understanding fiber formation in a concentrated soy protein isolate - Pectin blend (2018) (50)
Equilibrium Thermodynamics of a Quaternary Membrane-Forming System with Two Polymers. 2. Experiments (1994) (50)
Sustainability assessment of salmonid feed using energy, classical exergy and eco-exergy analysis (2013) (49)
The potential of electrospraying for hydrophobic film coating on foods (2012) (49)
A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures (2004) (48)
Biodegradable polymeric microcapsules: Preparation and properties (2011) (48)
Polylactide microspheres prepared by premix membrane emulsification—Effects of solvent removal rate (2008) (48)
Small and large oscillatory shear properties of concentrated proteins (2021) (48)
The potential of crude okara for isoflavone production (2014) (48)
Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation (2020) (47)
Analysis of electrostatic powder charging for fractionation of foods (2014) (47)
Preparation of hollow polylactide microcapsules through premix membrane emulsification-Effects of nonsolvent properties (2008) (46)
Simultaneous formation of many droplets in a single microfluidic droplet formation unit (2009) (46)
Texture methods for evaluating meat and meat analogue structures: A review (2021) (46)
Dietary fibre enrichment from defatted rice bran by dry fractionation (2016) (45)
High-throughput premix membrane emulsification using nickel sieves having straight-through pores (2011) (45)
Mixed motion in deterministic ratchets due to anisotropic permeability. (2011) (45)
Estimating the probability of recontamination via the air using Monte Carlo simulations. (2003) (44)
Exergetic comparison of food waste valorization in industrial bread production (2015) (44)
Coalescence and compression in centrifuged emulsions studied with in situ optical microscopy (2013) (44)
Suspension separation with deterministic ratchets at moderate Reynolds numbers (2012) (44)
Arabinoxylans concentrates from wheat bran by electrostatic separation (2015) (44)
Charging and separation behavior of gluten–starch mixtures assessed with a custom-built electrostatic separator (2015) (43)
Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat (2008) (43)
Inactivation of L. plantarum in a PEF microreactor The effect of pulse width and temperature on the inactivation (2008) (43)
Single-Droplet Experimentation on Spray Drying: Evaporation of a Sessile Droplet (2011) (42)
Microcapsule production by an hybrid colloidosome-layer-by-layer technique (2012) (42)
Three-dimensional simulation of grain mixing in three different rotating drum designs for solid-state fermentation. (2002) (41)
Evaluation of microsieve membrane design (2006) (41)
Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts. (2002) (40)
Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch (2008) (40)
Influence of membrane morphology on pore activation in membrane emulsification (2003) (40)
A comparison of microfiltration and inertia-based microfluidics for large scale suspension separation (2017) (39)
Interfacial properties of green leaf cellulosic particles (2017) (39)
Product quality driven design of bakery operations using dynamic optimization (2008) (39)
Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds (2015) (39)
Premix membrane emulsification by using a packed layer of glass beads (2008) (39)
Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures (2020) (39)
Enzyme inactivation kinetics: Coupled effects of temperature and moisture content (2012) (39)
Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure (2007) (39)
Shear-induced diffusion model for microfiltration of polydisperse suspensions (2002) (39)
Characterization of β-Galactosidase Isoforms from Bacillus circulans and Their Contribution to GOS Production (2013) (38)
Substrate aggregation due to aerial hyphae during discontinuously mixed solid‐state fermentation with Aspergillus oryzae: Experiments and modeling (2003) (38)
Suspension flow in microfluidic devices--a review of experimental techniques focussing on concentration and velocity gradients. (2012) (38)
Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry. (2018) (37)
Enzyme-Induced Formation of β-Lactoglobulin Fibrils by AspN Endoproteinase (2008) (37)
Isoflavone extraction from okara using water as extractant. (2014) (37)
Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface (2013) (37)
Protein enrichment of defatted soybean flour by fine milling and electrostatic separation (2018) (36)
Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformis. (2008) (36)
Electrostatic powder coating of foods – State of the art and opportunities (2012) (36)
Crust morphology and crispness development during deep-fat frying of potato. (2015) (35)
Droplet break-up mechanism in premix emulsification using packed beds (2013) (35)
Shear‐Induced Inactivation of α‐Amylase in a Plain Shear Field (2004) (34)
Effect of pressure and temperature on the gelatinization of starch at various starch concentrations. (2008) (34)
Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant (2003) (34)
Buffer selection for HP treatment of biomaterials and its consequences for enzyme inactivation studies (2007) (34)
Mechanical properties and porosity of polylactide for biomedical applications (2008) (34)
Anomalies in moisture transport during broccoli drying monitored by MRI? (2012) (34)
The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels (2018) (33)
Transmission and fractionation of micro-sized particle suspensions (2007) (33)
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness (2003) (33)
Mixing behaviour of a zero-developed dough compared to a flour-water mixture (2006) (33)
Comparison of two‐phase lipase‐catalyzed esterification on micro and bench scale (2008) (33)
The effect of carbohydrates on α-amylase activity measurements (2006) (32)
Modeling macromolecular degradation of corn starch in a twin screw extruder (2005) (32)
Effect of diffusion on enzyme activity in a microreactor (2010) (32)
Membrane formation by immersion precipitation: The role of a polymeric additive (1992) (32)
Substrate sorption into the polymer matrix of Novozym 435 and its effect on the enantiomeric ratio determination (2003) (31)
Importance of intrinsic properties of dense caseinate dispersions for structure formation. (2007) (31)
The potential impact of membrane cascading on downstream processing of oligosaccharides (2014) (31)
Emulsion breakdown: Mechanisms and development of multilayer membrane (1999) (30)
Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties (2013) (30)
A pore inactivation model for describing oil uptake of French fries during pre-frying (2015) (30)
Galacto-oligosaccharide production with immobilized β-galactosidase in a packed-bed reactor vs. free β-galactosidase in a batch reactor (2014) (30)
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying. (2020) (30)
Water-binding capacity of protein-rich particles and their pellets (2017) (30)
Control vector parameterization with sensitivity based refinement applied to baking optimization (2008) (29)
A novel method to prepare gluten-free dough using a meso-structured whey protein particle system (2011) (29)
β-galactosidase stability at high substrate concentrations (2013) (29)
Porous microcapsule formation with microsieve emulsification. (2011) (29)
Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread (2018) (29)
Visualization of inertial flow in deterministic ratchets (2013) (29)
Energy efficient drying strategies to retain nutritional components in broccoli (Brassica oleracea var. italica) (2014) (28)
The Influence of Starch and Fibre on In Vitro Protein Digestibility of Dry Fractionated Quinoa Seed (Riobamba Variety) (2018) (28)
Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles (2012) (28)
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes (2020) (28)
Modeling the Interactions of Lactobacillus curvatus Colonies in Solid Medium: Consequences for Food Quality and Safety (2002) (28)
Morphology development during sessile single droplet drying of mixed maltodextrin and whey protein solutions (2018) (28)
High-flux membrane separation using fluid skimming dominated convective fluid flow (2011) (28)
Wheat dough rheology at low water contents and the influence of xylanases (2014) (27)
Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying (2012) (27)
Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory (2013) (27)
Kinetic characterization of galacto‐oligosaccharide (GOS) synthesis by three commercially important β‐galactosidases (2014) (27)
Air bubbles in calcium caseinate fibrous material enhances anisotropy (2019) (27)
Influence of dispersed particles on small and large deformation properties of concentrated caseinate composites (2007) (27)
The effect of pore geometry on premix membrane emulsification using nickel sieves having uniform pores (2013) (27)
Effect of crosslink density on the water-binding capacity of whey protein microparticles (2015) (27)
Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops (2021) (27)
The role of viscosity in morphology development during single droplet drying (2019) (26)
Optimization of the membrane and pore design for micro-machined membranes (2006) (26)
Computational Probes into the Basis of Silver Ion Chromatography. II. Silver(I)−Olefin Complexes (2002) (26)
Numerical simulation and PEPT measurements of a 3D conical helical‐blade mixer: A high potential solids mixer for solid‐state fermentation (2003) (26)
Mild and highly flexible enzyme-catalyzed modification of poly(ethersulfone) membranes. (2011) (26)
Model for particle migration in bidisperse suspensions by use of effective temperature. (2012) (26)
Modelling water evaporation during frying with an evaporation dependent heat transfer coefficient (2017) (26)
A geometric model for the dynamics of microchannel emulsification. (2009) (26)
Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature (2020) (25)
MULTI-OBJECTIVE OPTIMIZATION TO IMPROVE THE PRODUCT RANGE OF BAKING SYSTEMS (2009) (25)
Understanding leaf membrane protein extraction to develop a food-grade process. (2017) (25)
A new pulsed electric field microreactor: comparison between the laboratory and microtechnology scale. (2005) (25)
Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles (2016) (25)
Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory (2015) (25)
Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase. (2003) (24)
Electrospraying of water in oil emulsions for thin film coating (2013) (24)
Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds (2020) (24)
Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice (2018) (24)
Chemical and sensory evaluation of crude oil extracted from herring byproducts from different processing operations. (2003) (24)
Effects of cellular structure and cell wall components on water holding capacity of mushrooms (2016) (24)
Wheat gluten in extruded fish feed: effects on morphology and on physical and functional properties (2013) (24)
A descriptive force‐balance model for droplet formation at microfluidic Y‐junctions (2010) (23)
Zwitterionic Polymer Modified Porous Carbon for High-Performance and Antifouling Capacitive Desalination. (2018) (23)
Polylactide films formed by immersion precipitation: Effects of additives, nonsolvent, and temperature (2007) (23)
Membrane emulsification with vibrating membranes: A numerical study (2007) (23)
In situ compatibilization of starch–zein blends under shear flow (2009) (23)
The use of enzymes for beer brewing : Thermodynamic comparison on resource use (2016) (23)
Lattice Boltzmann simulations of droplet formation during microchannel emulsification. (2009) (23)
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material. (2018) (23)
Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation (2018) (22)
Processing concepts for the use of green leaves as raw materials for the food industry (2017) (22)
Deposition of Thin Lipid Films Prepared by Electrospraying (2013) (21)
A resource efficiency assessment of the industrial mushroom production chain: The influence of data variability (2016) (21)
On the applicability of Flory-Huggins theory to ternary starch-water-solute systems (2009) (21)
Morphology development during single droplet drying of mixed component formulations and milk. (2018) (21)
Flow-induced particle migration in microchannels for improved microfiltration processes (2013) (21)
Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance (2019) (20)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies (2019) (20)
Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion (2020) (20)
Influence of the emulsion formulation in premix emulsification using packed beds (2014) (20)
Separation of an inulin mixture using cascaded nanofiltration (2015) (20)
Enzyme-catalyzed modification of PES surfaces: reduction in adsorption of BSA, dextrin and tannin. (2012) (20)
Mapping the texture of plant protein blends for meat analogues (2021) (19)
Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking (2018) (19)
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutions. (2018) (19)
Pulsed electric field for increasing intracellular trehalose content in Lactobacillus plantarum WCFS1 (2018) (19)
Measuring and modelling of diffusivities in carbohydrate-rich matrices during thin film drying (2014) (19)
Heat and water transfer in a rotating drum containing solid substrate particles. (2003) (19)
Monodispersed water-in-oil emulsions prepared with semi-metal microfluidic EDGE systems (2013) (19)
Interactions between acid and proteins under in vitro gastric condition - a theoretical and experimental quantification. (2018) (19)
Addition of Oils to Polylactide Casting Solutions as a Tool to Tune Film Morphology and Mechanical Properties (2010) (19)
Are axial and radial flow chromatography different? (2013) (18)
Why liquid displacement methods are sometimes wrong in estimating the pore‐size distribution (2004) (18)
Laccase-catalyzed modification of PES membranes with 4-hydroxybenzoic acid and gallic acid (2012) (18)
Polyelectrolyte-activated carbon composite electrodes for inverted membrane capacitive deionization (iMCDI) (2019) (18)
Glass transitions of barley starch and protein in the endosperm and isolated from (2015) (18)
Microcapsules with a pH responsive polymer: influence of the encapsulated oil on the capsule morphology. (2011) (18)
Exergy driven process synthesis for isoflavone recovery from okara (2014) (17)
Downstream Processing of Enzymatically Produced Geranyl Glucoside (2001) (17)
Equilibrium shifts in enzyme reactions at high pressure (2006) (17)
Modelling of membrane cascades for the purification of oligosaccharides (2016) (17)
Starch–gluten separation by shearing: Influence of the device geometry (2012) (17)
Separation of Whey Proteins using Cascaded Ultrafiltration (2014) (17)
Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate (2021) (17)
Combined discrete particle and continuum model predicting solid‐state fermentation in a drum fermentor (2004) (17)
A stochastic model for predicting dextrose equivalent and saccharide composition during hydrolysis of starch by α‐amylase (2008) (17)
Pearling barley to alter the composition of the raw material before brewing (2015) (17)
Exergy analysis of the conventional textile washing process (1998) (17)
Emulsions: Principles and Preparation (2008) (17)
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough (2021) (16)
The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. (2020) (16)
Influence of process conditions on the separation behaviour of starch–gluten systems (2009) (16)
Particle suspension concentration with sparse obstacle arrays in a flow channel (2015) (16)
Prediction of permeation fluxes of small volatile components through starch-based films (2007) (16)
Influence of sodium chloride on shear flow induced starch–gluten separation from Soissons wheat dough (2010) (16)
Digitalisation and Artificial Intelligence for sustainable food systems (2022) (16)
Conceptual design of a mass parallelized PEF microreactor (2007) (16)
Separation process for very concentrated emulsions and suspensions in the food industry (2013) (16)
A kinetic model to explain the maximum in α‐amylase activity measurements in the presence of small carbohydrates (2006) (15)
Lupine and rapeseed protein concentrate in fish feed: A comparative assessment of the techno-functional properties using a shear cell device and an extruder (2014) (15)
Production of Glucose Syrups in Highly Concentrated Systems (2008) (15)
Lipase-mediated Resolution of Branched Chain Fatty Acids (2002) (15)
The influence of end walls on the segregation pattern in a horizontal rotating drum (2013) (15)
Interfacial properties and emulsification performance of thylakoid membrane fragments. (2017) (15)
Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes (2007) (15)
Effects of carbohydrates on the oNPG converting activity of β-galactosidases. (2013) (15)
Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions (2020) (15)
Enzyme inactivation due to Maillard reactions during oligosaccharide synthesis by a hyperthermophilic glycosidase : influence of enzyme immobilisation (2003) (15)
Inactivation of Lactobacillus plantarum WCFS1 during spray drying and storage assessed with complementary viability determination methods. (2014) (15)
Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions (2018) (14)
Efficient single-step rapeseed oleosome extraction using twin-screw press (2020) (14)
New insights on the formation of colloidal whey protein particles (2011) (14)
A biofilm model for flowing systems in the food industry. (2003) (14)
Fractionation of milk proteins on pilot scale with particular focus on β-casein (2017) (14)
Exergy analysis of membrane capacitive deionization (MCDI) (2018) (13)
Engineering amyloid and amyloid-like morphologies of β-lactoglobulin (2021) (13)
Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations (2014) (13)
The integrated enzymatic production and downstream processing of hexyl glucoside (2001) (13)
Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems (2007) (13)
Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying (2020) (13)
Exergy efficiency from staple food ingredients to body metabolism : The case of carbohydrates (2017) (13)
Barrier properties and storage stability of edible coatings prepared with electrospraying (2014) (12)
Thermal inactivation kinetics of β-galactosidase during bread baking. (2017) (12)
Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose (2021) (12)
Alternatives to Meat and Dairy. (2021) (12)
Maltodextrin promotes calcium caseinate fibre formation through air inclusion (2019) (12)
Establishing Guidelines to Retain Viability of Probiotics During Spray Drying (2015) (12)
Mass diffusion-based separation of sugars in a microfluidic contactor with nanofiltration membranes. (2011) (12)
A process synthesis approach for isolation of isoflavones from okara (2015) (12)
Particle migration leads to deposition-free fractionation (2013) (12)
Continuous purification of galacto‐oligosaccharide mixtures by using cascaded membrane filtration (2016) (12)
Oligosaccharides fractionation cascades with 3 outlet streams (2019) (12)
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics (2016) (12)
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers. (2019) (12)
Optimization of production and downstream processing of the almond beta-glucosidase-mediated glucosylation of glycerol. (2001) (12)
Agitated thin-film drying of foods (2018) (12)
Quality of shear fractionated wheat gluten – comparison to commercial vital wheat gluten (2011) (12)
Preparation of monodispersed oil-in-water emulsions through semi-metal microfluidic EDGE systems (2013) (12)
In situ quantification of membrane foulant accumulation by reflectometry (2010) (12)
Conductive thin film drying kinetics relevant to drum drying (2019) (11)
Reducing the critical particle diameter in (highly) asymmetric sieve-based lateral displacement devices (2017) (11)
Dynamic flavor release from chewing gum: Mechanisms of release. (2019) (11)
Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development (2021) (11)
Aqueous fractionation yields chemically stable lupin protein isolates (2015) (11)
Unravelling of the water-binding capacity of cold-gelated whey protein microparticles (2017) (11)
Nanotechnology in Food Production (2011) (11)
Fine ultrafiltration of concentrated oligosaccharide solutions – Hydration and pore size distribution effects (2019) (11)
Salt-modulated structure formation in a dense calcium caseinate system (2012) (11)
Increased susceptibility of β‐glucosidase from the hyperthermophile Pyrococcus furiosus to thermal inactivation at higher pressures (2009) (10)
Effects of Porosity and Thermal Treatment on Hydration of Mushrooms (2016) (10)
Enzymatic Modification of Polyethersulfone Membranes (2012) (10)
Effect of tube wall material on electrostatic separation of plant raw‐materials (2020) (10)
Ultrafiltration of non-spherical molecules (2019) (10)
Effect of surface wettability on microfluidic EDGE emulsification. (2013) (10)
Diffusion and phase separation in polymer solution during asymmetric membrane formation (1990) (10)
Sieve-based lateral displacement technology for suspension separation (2017) (10)
Listeria monocytogenes repellence by enzymatically modified PES surfaces (2015) (9)
Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction (2020) (9)
Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels. (2019) (9)
Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues (2022) (9)
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling (2021) (9)
Particle size effects in colloidal gelatin particle suspensions (2010) (9)
Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge (2018) (9)
Foam preparation at high-throughput using a novel packed bed system (2015) (9)
A Microfluidic Study Of Oil-waterSeparation Kinetics (2012) (9)
Pressure-aided proteolysis of beta-casein. (2009) (9)
Modelling temperature effects in a membrane cascade system for oligosaccharides (2020) (8)
Local mixing effects of screw elements during extrusion (2005) (8)
On the potential of uneven heating in heterogeneous food media with dielectric heating (2004) (8)
Food production: trends in system innovation (2005) (8)
Isolation of bovine serum albumin from whey using affinity chromatography (2015) (8)
The catalytic potency of β-glucosidase from Pyrococcus furiosus in the direct glucosylation reaction (2001) (8)
Microfluidic Y-Junctions: A Robust Emulsification System with Regard to Junction Design (2010) (8)
Adsorption of isoflavones onto PVPP in the presence of a soy matrix (2015) (8)
High throughput particle separation with a mirrored deterministic ratchet design (2014) (8)
Starch facilitates enzymatic wheat gluten hydrolysis (2015) (8)
Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysis. (2021) (8)
More efficient mushroom canning through pinch and exergy analysis (2017) (7)
Stiffening in gels containing whey protein isolate (2013) (7)
Multi-criteria design of membrane cascades: Selection of configurations and process parameters (2020) (7)
Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions (2021) (7)
Microscopic structures in phase inversion membranes: The use of polymer blends for membrane formation by immersion precipitation (1993) (7)
Dry fractionation for protein enrichment of animal by-products and insects: A review (2022) (7)
Electrode Surface Potential-Driven Protein Adsorption and Desorption through Modulation of Electrostatic, van der Waals, and Hydration Interactions (2021) (7)
Non-linear rheology reveals the importance of elasticity in meat and meat analogues (2022) (6)
Hollow polylactide microcapsules with controlled morphology and thermal and mechanical properties (2009) (6)
Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking (2018) (6)
Particle structure development during spray drying from a single droplet to pilot-scale perspective (2022) (6)
A classification scheme for interfacial mass transfer and the kinetics of aroma release (2020) (6)
Shear-induced inactivation of alpha-amylase in a plain shear field. (2004) (6)
Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes (2020) (5)
Investigation potential of hydrocolloids in meat analogue preparation (2022) (5)
Mass Balance and Capacity Optimisation in the Conceptual Design of Processes for Structured Products (2002) (5)
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying (2021) (5)
Polymer microspheres with structured surfaces (2011) (5)
Enzyme distribution and matrix characteristics in biocatalytic particles. (2005) (5)
Gluten protein composition in several fractions obtained by shear induced separation of wheat flour. (2010) (5)
Combining unmalted barley and pearling gives good quality brewing (2016) (5)
Membrane Processes for Dairy Fractionation (2010) (5)
Diffusion of lactic acid in a buffered gel system supporting growth of Lactobacillus curvatus (2002) (5)
In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients. (2022) (5)
Temperature effects during practical operation of microfluidic chips (2008) (4)
Emulsion Preparation with Micro-Structured Systems (online) (2014) (4)
Cross-flow deep fat frying and its effect on fry quality distribution and mobility (2016) (4)
Membrane Emulsification : Current State of Affairs and Future Challenges (2012) (4)
Membrane applications for antibiotics production (2009) (4)
A mechanistic model of the relation between molecular structure of amylopectin and macromolecular degradation during heating–shearing processes (2004) (4)
Visualizing the hydrodynamics in sieve-based lateral displacement systems (2018) (4)
Comparison of activated chromatography resins for protein immobilization. (2013) (4)
Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration (2021) (4)
Recovery of a bioactive tripeptide from a crude hydrolysate using activated carbon (2015) (4)
Membrane emulsification: the influence of pore geometry and wall contact angle on process performance (2003) (4)
Guidelines for optimal design of coflow enzyme microreactors (2011) (4)
Simultaneous Silicon Oxide Growth and Electrophoretic Deposition of Graphene Oxide (2019) (4)
Deterministic Ratchets for Particle Separation Fabricated With Si MEMS Technology (2009) (4)
Shear-induced starch-gluten separation at very low water content aided by xylanases (2014) (4)
Modification of pes membranes: an environmentally friendly approach (2010) (4)
Emulsification with Micro-Structured Membranes and Micro-Engineered Systems (2011) (3)
Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides (2020) (3)
Potential of Conceptual Design Methodology for Food Process Innovation (2008) (3)
A microfluidic study of oil-water separation (2011) (3)
Modeling of enzymatic protein and carbohydrate hydrolysis (2011) (3)
Separation of wheat flour into starch and gluten- Mechanisms and differences between flour cultivars (2009) (3)
Viability of Lactobacillus plantarum P8 in Bread during Baking and Storage (2016) (3)
Comparison of structured adsorbents for the adsorptive isolation of food ingredients from large streams (2015) (3)
Isolation of casein protein fractions (2017) (3)
Electrochemically driven adsorptive separation techniques: from ions to proteins and cells in liquid streams (2021) (3)
Repeated segregation and energy dissipation in an axially segregated granular bed (2010) (3)
Barrier technology in food products (2007) (3)
Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity. (2021) (3)
Fractionation of milk. (2001) (3)
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients (2022) (3)
Design of Microsieves and Microsieve Processes for Suspension Fractionation. Chapter 9. (2009) (3)
Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing (2022) (3)
Emulsion compression and coalescence under enhanced gravity studied with in-situ microscopy (2012) (2)
Progressive freeze concentration of whey protein–sucrose–salt mixtures (2021) (2)
Production of fish oil from maatjes herring by-products (2000) (2)
Design optimization of a 3-stage membrane cascade for oligosaccharides purification using mixed integer non-linear programming (2020) (2)
Improving 3D food printing performance using computer vision and feedforward nozzle motion control (2)
Recent developments in functional bakery products and the impact of baking on active ingredients (2018) (2)
Emulsifying properties of lentil protein preparations obtained by dry fractionation (2021) (2)
Modelling ultrafiltration performance by integrating local (critical) fluxes along the membrane length (2019) (2)
Applicability of product-driven process synthesis to separation processes in food (2012) (2)
Formation of b-lactoglobulin fibrils at low temperature due to a short shear treatment (2006) (2)
Modelling the effect of water recycling on the quality of potato products (2003) (2)
Design of nanofiltration cascades for fructooligosaccharides using the McCabe-Thiele approach (2020) (2)
Heat and Mass Transfer during Baking: Product Quality aspects (2005) (2)
Moisture diffusivity in concentrated and dry protein-carbohydrate films (2019) (2)
Solute inclusion during progressive freeze concentration: A state diagram approach (2021) (1)
Pepsin diffusivity in whey protein gels and its effect on digestion (2016) (1)
Process development for enzymatic starch conversion at high concentrations. Alternatives for brewing (2007) (1)
Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine (2023) (1)
The influence of agitation on aroma release (2021) (1)
Deterministic displacement of particles and oil droplets in a cross-flow microsieve module (2018) (1)
Model development for conductive thin film drying processes (2020) (1)
In-line measurement of local residence time distribution in a twin screw extruder (2002) (1)
Investigation on the influence of pre-treatments on drying behaviour of broccoli by MRI experiments (2011) (1)
Schrodinger's Capsule: a (micro)capsulate that is open and closed at the same time (2010) (1)
Structure formation in protein-fat-water systems by shear (2003) (1)
A fresh look into shear-based biopolymer processing (2003) (1)
Exergy destruction in ammonia scrubbers (2018) (1)
Food process intensification for better sustainability (2011) (1)
Methylation in methanol-water mixtures: the effect of solvent composition and high pressure. (2008) (1)
Microstructures for emulsification (2005) (1)
Schrödinger's capsule : a (micro) capsulate that is open and closed, almost, at the same time (2010) (1)
Selective opening and fractionation of natural raw material (2011) (1)
Improving Filtration with micro-fabricated membranes: stable antifouling surface modification of silicon nitride microsieves (2008) (1)
Modeling of Product Removal during Enzymatic Conversions by Using Affinity Molecules (2007) (1)
REMOVED: Particle Migration Resulting in Options for Improved Membrane Microfiltration (2012) (0)
The integrated production and downstream processing of glycosides by (trans)glucosylation of cheap sugars (1999) (0)
Fractionation of suspensions and colloidal solutions with Brownian Ratchet (2005) (0)
Emulsification Using EDGE ( Edge based Droplet GEneration ) Devices (2010) (0)
New opportunities for membrane microfiltration by effective particle migration, membrane and module design (2011) (0)
Separation and isolation of minor components (SEISMIC) (2007) (0)
Herbal extraction technology. The behavior of plant extracts in solid oral dosage form. (2003) (0)
Comparison of Lipase-Catalyzed Esterification on Micro and Bench Scale (2007) (0)
The enzymatic conversions in highly concentrated reaction systems (2002) (0)
New nano- and micron- sized encapsulation systems produced with microchannel devices (2006) (0)
Production of uniform droplets (part of MicroNed) (2005) (0)
Electrostatic coating of foods. (2009) (0)
Estimation of emulsion production rates with different membrane types. Membrane emulsification: from micrometer to m2 (2003) (0)
Towards highly advanced membrane emulsifaction systems (2001) (0)
Preparation of Polylactide microspheres for use as ultrasound contrast agents (2008) (0)
High pressure and its use in enzymatic synthesis (2006) (0)
Membranes from PES and PVP. Part I: Experimental (1991) (0)
Bubbles for UltRaSound and Theraby (BURST) (2005) (0)
Valorization of raw materials and process efficiency (2012) (0)
Prevention of fouling during membrane filtration with the aid of hydrodynamics (2010) (0)
Flow-induced particle migration in microchannels for improved microfiltration processes (2013) (0)
Separation of Vitality Ingredients (2010) (0)
Affinity separation of functional oligosaccharides and peptides using micro-structured carrier systems. (2009) (0)
Selective oligosaccharide production through integration of enzymatic synthesis and in situ product removal (2007) (0)
Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations (2023) (0)
Mild fractionation of emulsions and suspension (2008) (0)
The influence of end walls on the segregation pattern in a horizontal rotating drum (2012) (0)
Robust non-toxic macroscale beads with antibacterial and contaminant scavenging properties for aquaculture (2022) (0)
Flow through deterministic ratchets: implications for particle fractionations (2008) (0)
High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets (2022) (0)
HP and pH (2006) (0)
Potential of dry fractionation for sustainable plant protein production. (2010) (0)
Microfluidic methods to assess demulsification kinetics for oil-water-separation (2012) (0)
Visualizing the hydrodynamics in sieve-based lateral displacement systems (2018) (0)
Hight throughput experimentation on spray drying. (2009) (0)
Alternative Adsorbents for the Chromatographic Separation of Functional Food Ingredients (2012) (0)
Towards frying with less oil uptake (2016) (0)
Microreactors: small devices for expanding markets (2004) (0)
Flow-induced structuring high protein system. (2007) (0)
Membranes from PES and PVP. Part II: Interpretation (1991) (0)
Selective separation of flavour-active compounds from strip gas using frictional diffusion (2020) (0)
Structure formation in concentrated protein solution (2004) (0)
Membrane emulsification : the influence of membrane morphology (2002) (0)
Empirical determination of liquid-gas transport coefficients and Henry's constants of aromas: Influence of food processing and food composition (2021) (0)
Determination of non-flux-decline regions during ultra- and microfiltration (1995) (0)
Process, membrane and module design for improved membrane microfiltration (2011) (0)
Emulsions: properties and preparation methods (2010) (0)
Functional pea and lupine protein concentrates prepared with dry fractionation (2013) (0)
Mild Fractionation for More Sustainable Food Ingredients. (2023) (0)
Acetone release during thin film drying of maltodextrin solutions as model system for spray drying (2022) (0)
Lactose hydrolysis and enzyme immobilization. (2009) (0)
Massive parallelization of multi-chamer microreactors for selective reaction and separation (2006) (0)
Polylactide particles for ultrasound imaging (2008) (0)
Inoovative separation techniques for healthy ingredients (2006) (0)
Enzymatic modification of polyether sulfone membranes. (2008) (0)
Preparation of monodispersed oil-in-water emulsions through semi-metal microfluidic EDGE systems (2012) (0)
Production of uniform O/W emulsions through a porous medium of micron-sized glass beads (2011) (0)
Inactivation of micro-organims in granular materials using microwaves (2000) (0)
A thermozyme at high pressure (2006) (0)
High-throughput separation in a microfluidic device with multiple contacting regions (2009) (0)
Granular dynamics in mixed solid-state fermentors (2000) (0)
The fractionation and concentration of algae using shear induced diffusion (2012) (0)
Industrial frying of potato chips - Sustainability and product quality (2011) (0)
Special issue: Sustainable Food Systems - Performing by connecting” (2020) (0)
Micro- and Nanotechnology in Food Engineering (2013) (0)
Abstract norhan nady version 2 (2010) (0)
Redesign of the mushroom processing (2011) (0)
Modelling and implementation of membrane separation for effective use of milk components (2006) (0)
Definitin of intensified process for polysaccharide hydrolysis (2010) (0)
Micro static dispersion (MSD) (2002) (0)
Reactor Design for the Novozym 435 ® -catalysed Enantioselective Esterification of 4-methyloctanoic Acid (2002) (0)
A Microfluidic Method to Assess Emulsion Stability in Crude-Oil/Water Separators (2011) (0)
Food structure formation in a high-shear environment (1999) (0)
Microfiltration of dairy products: concentration polarisation during microsieving (2000) (0)
Towards improved texture properties of protein-rich foods (2009) (0)
New technologies for monodisperse emulsions (2008) (0)
Preparation of polylactide ultrasound contrast agents (2007) (0)
Gelatinisation and enzymatic hydrolysis of starch at high concentrations - consequences for process development (2008) (0)
Lift force on a spherical particle in a couette and poiseuille flow (2008) (0)
Carbohydrated-based microstructured composite materials: application as barrier and release materials (2005) (0)
Massive parallelization of multi-chamber selective reaction and separation microreactors. (2006) (0)
Enzyme-catalyzed Modification of Polyethersulfone Membranes (2009) (0)
New separation opportunities for suspensions with deterministic ratchets (2012) (0)
Fibrilizaton of plant proteins. (2010) (0)
Drying of healthy food products; optimal product treatment. (2009) (0)
A Systematic Parameter Study on Film Freeze Concentration (2019) (0)
New Separation Methods in the Process Industry (2003) (0)
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients (2022) (0)
From food-grade materials to self-assembled microencapsulation systems (2011) (0)
Agitated thin-film drying of spinach juice (2018) (0)
In silico modelling of protein digestion: A case study on solid/liquid and blended meals. (2022) (0)
Influence of processing on rheology and structure of concentrated caseinate-fat systems (2006) (0)
Biochemical engineering of solid-state fermentation (2003) (0)
Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction intended for food Hydrocolloids (2023) (0)
The coupling of process parameters to product properties in pasta production (2001) (0)
Corrigendum to 'Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry' [Food Chem. 268 (2018), 94-100]. (2019) (0)
Microscopic structures in membranes (1991) (0)
Distinct element modelling of rotating solid-state fermenters (2002) (0)
Microstructuring of dairy proteins (2011) (0)
Food process intensification for much better sustainability (2012) (0)
New driving forces for dry fractionation (2011) (0)
Highly selective oligosaccharide production through integration of enzymatic synthesis and peptide affinity under non-conventional process conditions (2004) (0)
Enzyme activity in concentrated substrate solutions is underestimated with activity measurements (2006) (0)
Modeling of droplet formation processes relevant to membrane emulsification (2003) (0)
Quality driven design methodology for food production systems (2003) (0)
SINGLE DROPLET EXPERIMENTATION ON SPRAY DRYING: EVAPORATION OF SESSILE DROPLETS DEPOSITED ON A FLAT SURFACE (2010) (0)
Kinetic modelling and single droplet experimentation for thermal processing of functional foods (2011) (0)
Taylor-made Enzyme-catalyzed Modification of Poly(ethersulfone) Membranes aimed at Prevention of Adhesion (2011) (0)
Biochemical Engineering of Solid‐State Fermentation (2004) (0)
The sorption dryer (2004) (0)
Channeled monoliths for selective recovery of a lacto-tripeptide from a crude hydrolyzate (2015) (0)
DeMiR project: Design of micro/milli-reactors for large scale processing. (2009) (0)
Comparison of different carrier systems for the chromatographic adsorption of functional food components (2011) (0)
Better membranes from polymeric blends (1993) (0)
Tribo-Electric Charging for Dry Separation of Food Ingredients Using Electrostatic Driving Forces (2013) (0)
Thermal Design Aspects Of Micro Scale Processing (2007) (0)
Separation and purification of whey protein isolates by using ultrafiltration cascade systems (2011) (0)
Potential application of pre-processed whey protein isolate ( WPI ) for high protein food (2011) (0)
Emulsion break-down : mechanisms and development of multi-layer membrane (1999) (0)
Product Quality Driven Bakery Operation using Dynamic Optimization (2008) (0)
Deterministic ratchet technology for regeneration of dilute waste water suspensions. (2009) (0)
Bottom-up design and fabrication of industrial bio-inorganic nano-porous membranes with novel functionalities based on principles of protein selfassembly and biomineralization. (2010) (0)
Monodispersed water-in-oil emulsions prepared with semi-metal microfluidic EDGE systems (2012) (0)
Fibrous Food Material: a patent (2008) (0)
Quality improvement of plant-based meat alternatives by addition of iota carrageenan to pea protein–wheat gluten blend (2023) (0)
Bubbles for ultrasound and therapy (2008) (0)
Non-linear rheology reveals the importance of elasticity in meat and meat analogues (2022) (0)
Mild isolation and fractionation of biomacromolecules from agro- and biofeedstock. (2008) (0)
The effect of design parameters on temperature of a heated microsystem (2011) (0)
Reducing the critical particle diameter in (highly) asymmetric sieve-based lateral displacement devices (2017) (0)
Electric field mediated processes for food technological applications at micro scale (2002) (0)
Temperature Effects on Lipase-Catalyzed Esterification on Micro and Bench Scale (2007) (0)
Emulsification with microstructure devices.(EDGE) (2009) (0)
Formation of organic monolayers onto SixN4 and SiC surfaces for food and biosensor applications (2008) (0)
Shear induced separation of starch-gluten systems. (2006) (0)
New micronencapsulation systems produced with microchannel devices for food and pharmaceutical applications (2007) (0)

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What Schools Are Affiliated With Remko Marcel Boom?

Remko Marcel Boom is affiliated with the following schools: