Remko M. Boom - Publications & Citations

Remko M. Boom

Wageningen University

0H指数

0论文数

0被引数

收录论文 221

发表时间

Comparison of spiral wound and hollow Fiber microfiltration membranes for milk protein fractionation 螺旋卷式和空心纤维微滤膜在牛奶蛋白质分离中的应用比较

Separation and Purification Technology

IF9

2025-10-05

OAAI

Hilda Lucy Nyambura; Anja E.M. Janssen; Remko M. Boom; Albert van der Padt

Impact of feed properties on membrane performance for ultrafiltration of charged solutes

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2025-07-01

OAAI

Chorhirankul, Nattawan; Janssen, Anja E. M.; Boom, Remko M.

Designing 3D-printed wheat starch cryogels: Effect of geometry on mechanical performance 设计3D打印小麦淀粉类冰冻凝胶：几何形状对力学性能的影响

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2025-06-01

OAAI

Zhu, Ruihao; Jarkulisch, Jachym; Schutyser, Maarten A. I.; Boom, Remko M.; Zhang, Lu

High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-08-01

OAAI

Sweers, L. J. H.; Keppler, J. K.; Feng, S.; Zea, J. Aponte; van Bokhorst-van de Veen, H.; Timmermans, R. A. H.; Boom, R. M.; Fogliano, V.; Lakemond, C. M. M.; Mishyna, M.

Brewers' spent grain proteins: The extraction method determines the functional properties 酿酒商的废谷物蛋白: 提取方法决定了功能特性

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-06-01

OAAI

Chin, Yi Ling; Keppler, Julia Katharina; Dinani, Somayeh Taghian; Chen, Wei Ning; Boom, Remko

Exploring Functionality Gain for (Recombinant) β-Lactoglobulin Through Production and Processing Interventions

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-05-01

OAAI

Hoppenreijs, Loes J. G.; Brune, Sarah E.; Biedendieck, Rebekka; Krull, Rainer; Boom, Remko M.; Keppler, Julia K.

Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-03-01

OAAI

Antuma, Laurens J.; Stadler, Maybritt; Garamus, Vasil M.; Boom, Remko M.; Keppler, Julia K.

The emulsifying performance of brewers' spent grains treated by colloid milling

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-01-01

OAAI

Chin, Yi Ling; Dinani, Somayeh Taghian; Chen, Wei Ning; Boom, Remko

Thermal treatment improves the physical stability of hemp seed oleosomes during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-11-01

OAAI

Ma, Zhaoxiang; Bitter, Johannes H.; Boom, Remko M.; V. Nikiforidis, Constantinos

Microfiltration for effective microbiological decontamination of edible insects - Protein hydrolysis, aggregation and pH are critical for protein recovery

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2023-09-01

OAAI

Sweers, L. J. H.; Mishyna, M.; Boom, R. M.; Fogliano, V.; Keppler, J. K.; Lakemond, C. M. M.

Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation?

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-07-01

OAAI

Hoppenreijs, Loes J. G.; Overbeck, Achim; Brune, Sarah E.; Biedendieck, Rebekka; Kwade, Arno; Krull, Rainer; Boom, Remko M.; Keppler, Julia K.

High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-03-01

OAAI

Eijkelboom, N. M.; Swinkels, A. C. M.; de Ruiter, J.; Boom, R. M.; Wilms, P. F. C.; Schutyser, M. A. I.

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations Quantifying 3D food printing accuracy

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2023-01-01

OAAI

Ma, Yizhou; Potappel, Jelle; Schutyser, Maarten A. I.; Boom, Remko M.; Zhang, Lu

Machine learning to quantify techno-functional properties-A case study for gel stiffness with pea ingredients

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-01-01

PREAI

Lie-Piang, Anouk; Garre, Alberto; Nissink, Thomas; van Beek, Niels; van der Padt, Albert; Boom, Remko

Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2022-10-01

OAAI

Ma, Yizhou; Schutyser, Maarten A. I.; Boom, Remko M.; Zhang, Lu

In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients 常规和轻度加工的豌豆蛋白成分的体外胃小肠消化

FOOD CHEMISTRY

IF9.8

2022-09-01

OAAI

del Rio, Andrea Rivera; Moller, Anna C.; Boom, Remko M.; Janssen, Anja E. M.

In silico modelling of protein digestion: A case study on solid/liquid and blended meals 蛋白质消化的计算机模拟: 固体/液体和混合膳食的案例研究

FOOD RESEARCH INTERNATIONAL

IF8

2022-07-01

OAAI

del Rio, Andrea Rivera; van der Wielen, Nikkie; Gerrits, Walter J. J.; Boom, Remko M.; Janssen, Anja E. M.

Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying

FOOD HYDROCOLLOIDS

IF12.4

2022-05-01

OAAI

Siemons, I.; Veser, J.; Boom, R. M.; Schutyser, M. A. I.; van der Sman, R. G. M.

Functionality-driven food product formulation - An illustration on selecting sustainable ingredients building viscosity

FOOD RESEARCH INTERNATIONAL

IF8

2022-02-01

OAAI

Lie-Piang, Anouk; Moller, Anna Cacilie; Kollmann, Nienke; Garre, Alberto; Boom, Remko; van der Padt, Albert

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

SCIENTIFIC REPORTS

IF3.9

2022-01-25

OAAI

Schreuders, Floor K. G.; Sagis, Leonard M. C.; Bodnar, Igor; Boom, Remko M.; van der Goot, Atze Jan

研究方向