675 results on '"Boom, Remko M."'
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2. Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions
3. A multi-scale analysis on electrohydrodynamic drying technology for bio-based & food products
4. Understanding the protein extraction potential of tomato leaves (Solanum lycopersicum) through mass balance modelling
5. Tuning the mechanical properties of starch-based cryogels with the aid of additives
6. Encapsulation of cannabidiol in hemp seed oleosomes
7. Scaling the electrophoretic separation of rapeseed proteins and oleosomes
8. Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction
9. Engineering artificial casein micelles for future food: Preparation rate and coagulation properties
10. Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes
11. UF fractionation of fish protein hydrolysate
12. Extraction of oleosome and protein mixtures from sunflower seeds
13. Precision fermentation as a route to modify β-lactoglobulin structure through substitution of specific cysteine residues
14. Thermal treatment improves the physical stability of hemp seed oleosomes during storage
15. Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?
16. Continuous counter-current electrophoretic separation of oleosomes and proteins from oilseeds
17. Nutritional value in sustainability assessment of protein-rich ingredients and foods: A ‘farm-to-faeces’ approach
18. Fibrillation of β-lactoglobulin at pH 2.0: Impact of cysteine substitution and disulfide bond reduction
19. Acetone release during thin film drying of maltodextrin solutions as model system for spray drying
20. Improving 3D food printing performance using computer vision and feedforward nozzle motion control
21. Particle structure development during spray drying from a single droplet to pilot-scale perspective
22. Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy
23. Quantification of fracture mechanics with digital image correlation guides the infill design of 3D-printed snack bars with modulated flexural properties
24. Robust non-toxic macroscale beads with antibacterial and contaminant scavenging properties for aquaculture
25. In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients
26. In silico modelling of protein digestion: A case study on solid/liquid and blended meals
27. Solute inclusion during progressive freeze concentration: A state diagram approach
28. Non-linear rheology reveals the importance of elasticity in meat and meat analogues
29. Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
30. Single droplet drying of dairy‐based systems at spray drying like temperature–time trajectories.
31. Electrochemically driven adsorptive separation techniques: From ions to proteins and cells in liquid streams
32. Mapping the texture of plant protein blends for meat analogues
33. Modelling ice growth and inclusion behaviour of sucrose and proteins during progressive freeze concentration
34. Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
35. Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
36. Design of nanofiltration cascades for fructooligosaccharides using the McCabe-Thiele approach
37. Design optimization of a 3-stage membrane cascade for oligosaccharides purification using mixed integer non-linear programming
38. Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane : Characterization and Modeling
39. Selective separation of flavour-active compounds from strip gas using frictional diffusion
40. Steering protein and salt ad- and desorption by an electrical switch applied to polymer-coated electrodes
41. Competencies in higher education: identifying and selecting important competencies based on graduates & professionals in food technology.
42. Influence of soaking time on the mechanical properties of rapeseed and their effect on oleosome extraction
43. Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature
44. Model development for conductive thin film drying processes
45. Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and Modeling
46. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
47. Oligosaccharides fractionation cascades with 3 outlet streams
48. A systematic analysis on tomato powder quality prepared by four conductive drying technologies
49. Conductive thin film drying kinetics relevant to drum drying
50. Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry
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