β-galactosidase stability at high substrate concentrations

por Warmerdam, Anja, Boom, Remko M, Janssen, Anja EM
Publicado 2013

Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients

por Rivera del Rio, Andrea, Boom, Remko M., Janssen, Anja E. M.
Publicado 2022

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

por Ma, Yizhou, Potappel, Jelle, Schutyser, Maarten A.I., Boom, Remko M., Zhang, Lu
Publicado 2023

The Effect of Gel Microstructure on Simulated Gastric Digestion of Protein Gels

por Opazo-Navarrete, Mauricio, Altenburg, Marte D., Boom, Remko M., Janssen, Anja E. M.
Publicado 2018

Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides

por Rizki, Zulhaj, Janssen, Anja E. M., van der Padt, Albert, Boom, Remko M.
Publicado 2020

Simultaneous Silicon Oxide Growth and Electrophoretic Deposition of Graphene Oxide

por Fritz, Pina A., Lange, Stefanie C., Giesbers, Marcel, Zuilhof, Han, Boom, Remko M., Schroën, C. G. P. H.
Publicado 2019

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

por Schreuders, Floor K. G., Sagis, Leonard M. C., Bodnár, Igor, Boom, Remko M., van der Goot, Atze Jan
Publicado 2022

Quantifying techno-functional properties of ingredients from multiple crops using machine learning

por Lie-Piang, Anouk, Hageman, Jos, Vreenegoor, Iris, van der Kolk, Kai, de Leeuw, Suzan, van der Padt, Albert, Boom, Remko
Publicado 2023