1. A pore inactivation model for describing oil uptake of French fries during pre-frying. (February 2015) Authors: van Koerten, K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M. Journal: Journal of food engineering Issue: Volume 146(2015:Feb.) Page Start: 92 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aqueous fractionation yields chemically stable lupin protein isolates. (June 2015) Authors: Berghout, J.A.M.; Marmolejo-Garcia, C.; Berton-Carabin, C.C.; Nikiforidis, C.V.; Boom, R.M.; van der Goot, A.J. Journal: Food research international Issue: Volume 72(2015:Jun.) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds. (October 2015) Authors: Berghout, J.A.M.; Venema, P.; Boom, R.M.; van der Goot, A.J. Journal: Food hydrocolloids Issue: Volume 51(2015:Sep.) Page Start: 346 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Crust morphology and crispness development during deep-fat frying of potato. (December 2015) Authors: van Koerten, K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 336 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Crust morphology and crispness development during deep-fat frying of potato. (December 2015) Authors: van Koerten, K.N.; Schutyser, M.A.I.; Somsen, D.; Boom, R.M. Journal: Food research international Issue: Volume 78(2015:Dec.) Page Start: 336 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying. (May 2020) Authors: Siemons, I.; Politiek, R.G.A.; Boom, R.M.; van der Sman, R.G.M.; Schutyser, M.A.I. Journal: Food research international Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dry fractionation for protein enrichment of animal by-products and insects: A review. (January 2022) Authors: Sweers, L.J.H.; Politiek, R.G.A.; Lakemond, C.M.M.; Bruins, M.E.; Boom, R.M.; Fogliano, V.; Mishyna, M.; Keppler, J.K.; Schutyser, M.A.I. Journal: Journal of food engineering Issue: Volume 313(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Dry fractionation for sustainable production of functional legume protein concentrates. Issue 2 (October 2015) Authors: Schutyser, M.A.I.; Pelgrom, P.J.M.; van der Goot, A.J.; Boom, R.M. Journal: Trends in food science & technology Issue: Volume 45:Issue 2(2015) Page Start: 327 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Efficient single-step rapeseed oleosome extraction using twin-screw press. (July 2020) Authors: Romero-Guzmán, M.J.; Jung, L.; Kyriakopoulou, K.; Boom, R.M.; Nikiforidis, C.V. Journal: Journal of food engineering Issue: Volume 276(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Engineering amyloid and amyloid-like morphologies of β-lactoglobulin. (March 2022) Authors: Hoppenreijs, L.J.G.; Fitzner, L.; Ruhmlieb, T.; Heyn, T.R.; Schild, K.; van der Goot, A.-J.; Boom, R.M.; Steffen-Heins, A.; Schwarz, K.; Keppler, J.K. Journal: Food hydrocolloids Issue: Volume 124:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗