Remko Marcel Boom
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Remko Marcel Boom's AcademicInfluence.com Rankings
Remko Marcel Boomchemistry Degrees
Chemistry
#2757
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#3712
Historical Rank
Chemical Engineering
#286
World Rank
#300
Historical Rank

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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
Why Is Remko Marcel Boom Influential?
(Suggest an Edit or Addition)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: