logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
M

Maarten A.I. Schutyser

Wageningen University and Research

47H指数
243论文数
6.7K被引数
收录论文 49
发表时间
logo
Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks
errCurrent Research in Food Science
IF7
err2026-01-22
err0
errOAAI
errAaditya Venkatachalam; Patrick F.C. Wilms; Júlia Patón Baeza; Maarten A.I. Schutyser; Lu Zhang
err分享
err收藏
Prediction of cabbage seed drying at lab and industrial scale using a ‘non-equilibrium’ sorption isotherm model基于“非平衡”吸附等温线模型对实验室和工业规模甘蓝种子干燥的预测
errCurrent Research in Food Science
IF7
err2025-11-04
err0
errOAAI
errJ. Veser; W. Peeters; M.A.I. Schutyser; R.G.M. van der Sman
err分享
err收藏
Optimisation of primed cabbage seed drying via quality models, state diagrams and two-stage drying通过质量模型、状态图和两阶段干燥优化预催芽甘蓝种子的干燥过程
errFuture Foods
IF8.2
err2025-10-22
err0
errOAAI
errJ. Veser; W. Hartman; S. Guidry; M.A.I. Schutyser; R.G.M. van der Sman
err分享
err收藏
Fibre–emulsifier interactions shape the lipid digestion behaviour of high internal phase emulsions纤维-乳化剂相互作用塑造了高内相乳液的脂质消化行为
errFood Hydrocolloids
IF12.4
err2025-10-22
err0
errOAAI
errYifeng Lu; Lingfeng Wu; Aprilia Nur Khasanah; Maarten Schutyser; Lu Zhang; Karin Schroën; Meinou Corstens
err分享
err收藏
Encapsulating volatiles by spray drying: The choice of dextrose equivalent influences d-limonene retention via skin formation and particle morphology喷雾干燥封装挥发性物质：葡萄糖当量（dextrose equivalent）的选择通过形成包衣和颗粒形态影响d-柠檬烯的保留
errCurrent Research in Food Science
IF7
err2025-10-10
err0
errOAAI
errAna K.P. Jauhari; Viktorija Lucenko; Meinou N. Corstens; Patrick F.C. Wilms; Maarten A.I. Schutyser
err分享
err收藏
Processing a maize germ side stream: de-oiling as key to dry fractionation and foam stability处理玉米胚侧流：脱油作为干法分级和泡沫稳定性的关键
errLWT
IF0
err2025-09-09
err0
errOAAI
errKoen Wetterauw; Yingtian Yi; Erik van der Linden; Remko Boom; Patrick Wilms; Paul Venema; Maarten Schutyser
err分享
err收藏
Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters通过改变组分和工艺参数，利用3D打印定制豌豆基零食的断裂性能
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err1
errOAAI
errWilms, Patrick F. C.; Tian, Bei; Bakker, Evert-Jan; Schutyser, Maarten A. I.
err分享
err收藏
Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients
errFOOD ENGINEERING REVIEWS
IF7.6
err2025-01-14
err0
errOAAI
errSchutyser, Maarten; Novoa, Santiago Calderon; Wetterauw, Koen; Politiek, Regina; Wilms, Patrick
err分享
err收藏
Universal or species-specific influence of moisture on the glass transition in various horticultural seeds?
errSCIENTIA HORTICULTURAE
IF4.2
err2024-12-01
err0
errOAAI
errVeser, J.; Kodde, J.; Groot, S. P. C.; Fix, R.; van der Sman, R. G. M.; Schutyser, M. A. I.
err分享
err收藏
Tuning the mechanical properties of starch-based cryogels with the aid of additives
errCARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
IF6.5
err2024-12-01
err0
errOAAI
errZhu, Ruihao; Schutyser, Maarten A. I.; Boom, Remko M.; Zhang, Lu
err分享
err收藏
Enhancing 3D printing performance of O/W emulsions with asparagus fibre
errFUTURE FOODS
IF8.2
err2024-12-01
err0
errOAAI
errLu, Yifeng; Schutyser, Maarten A. I.; Zhang, Lu
err分享
err收藏
Investigating the potential of electrostatic charging to separate cementitious binder and sand
errJOURNAL OF BUILDING ENGINEERING
IF7.4
err2024-11-01
err0
errOAAI
errvan Ekenstein, A. T. M. Alberda; Schutyser, M. A. I.; de Wit, M.; Jonkers, H. M.; Ottele, M.
err分享
err收藏
A multiscale investigation on protein addition toward steering agglomeration and yield in spray drying
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-11-01
err2
errOAAI
errvan Boven, Anneloes P.; Eijkelboom, Nienke M.; Fentsahm, Koen J.; Gruson, Mijke J.; Boom, Remko M.; Wilms, Patrick F. C.; Kohlus, Reinhard; Schutyser, Maarten A. I.
err分享
err收藏
Binary collisions of drying maltodextrin droplets and glass beads
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-10-01
err1
errOAAI
errEijkelboom, N. M.; Rang, V. J.; Breevaart, S.; Boom, R. M.; Wilms, P. F. C.; Schutyser, M. A. I.
err分享
err收藏
Quantification of fracture mechanics with digital image correlation guides the infill design of 3D-printed snack bars with modulated flexural properties
errVIRTUAL AND PHYSICAL PROTOTYPING
IF8.8
err2024-05-23
err0
errOAAI
errMa, Yizhou; Schutyser, Maarten A. I.; Boom, Remko M.; Zhang, Lu
err分享
err收藏
Importance of pressing temperature on protein enrichment by electrostatic separation of rapeseed press cakes
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-05-01
err3
errOAAI
errAlpiger, Simone B.; Politiek, Regina G. A.; Corredig, Milena; Schutyser, Maarten A. I.; van der Goot, Atze Jan
err分享
err收藏
Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-04-01
err2
errOAAI
errEijkelboom, N. M.; Gawronska, K.; Vollenbroek, J. M.; Kraaijveld, G. J. C.; Boom, R. M.; Wilms, P. F. C.; Schutyser, M. A. I.
err分享
err收藏
Effect of relative humidity on milling and air classification explained by particle dispersion and flowability
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-12-01
err6
errOAAI
errPolitiek, R. G. A.; He, S.; Wilms, P. F. C.; Keppler, J. K.; Bruins, M. E.; Schutyser, M. A. I.
err分享
err收藏
Functional and flavour properties of de-oiled flours and dry-enriched protein concentrates of lupin and soy
errFUTURE FOODS
IF8.2
err2023-12-01
err2
errOAAI
errPolitiek, Regina G. A.; Pegiou, Eirini; Balfoort, Lotta L.; Bruins, Marieke E.; Schutyser, Maarten A. I.; Keppler, Julia K.
err分享
err收藏
Dry fractionation for endosperm recovery from a barley malt waste stream
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-11-01
err1
errOAAI
errWetterauw, Koen; Wilms, Patrick; Tiggeloven, Aniek; Boom, Remko; van der Linden, Erik; Venema, Paul; Schutyser, Maarten
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
陈
陈潇 (Xiao Dong Chen)
H 指数: 89 · 论文数: 2.0K
R
Remko M. Boom
H 指数: 73 · 论文数: 587
R
Robert D. Hall
H 指数: 68 · 论文数: 522
A
Atze Jan van der Goot
H 指数: 67 · 论文数: 393
M
Milena Corredig
H 指数: 65 · 论文数: 443
查看更多