1. Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions. (15th January 2022) Authors: Funke, Matthias; Boom, Remko; Weiss, Jochen Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity. (February 2022) Authors: Lie-Piang, Anouk; Möller, Anna Cäcilie; Köllmann, Nienke; Garre, Alberto; Boom, Remko; van der Padt, Albert Journal: Food research international Issue: Volume 152(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Digitalisation and Artificial Intelligence for sustainable food systems. (February 2022) Authors: Marvin, Hans J.P.; Bouzembrak, Yamine; van der Fels-Klerx, H.J.; Kempenaar, Corné; Veerkamp, Roel; Chauhan, Aneesh; Stroosnijder, Sanne; Top, Jan; Simsek-Senel, Görkem; Vrolijk, Hans; Knibbe, Willem Jan; Zhang, Lu; Boom, Remko; Tekinerdogan, Bedir Journal: Trends in food science & technology Issue: Volume 120(2022) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Investigation potential of hydrocolloids in meat analogue preparation. (February 2023) Authors: Taghian Dinani, Somayeh; Broekema, Nicole Louise; Boom, Remko; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 135(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Dynamic flavor release from chewing gum: Mechanisms of release. (February 2019) Authors: Hinderink, Emma B.A.; Avison, Shane; Boom, Remko; Bodnár, Igor Journal: Food research international Issue: Volume 116(2019) Page Start: 717 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues. (January 2023) Authors: Taghian Dinani, Somayeh; van der Harst, Jeroen Philip; Boom, Remko; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 134(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients. (January 2023) Authors: Lie-Piang, Anouk; Garre, Alberto; Nissink, Thomas; van Beek, Niels; van der Padt, Albert; Boom, Remko Journal: Innovative food science & emerging technologies Issue: Volume 83(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine. (April 2023) Authors: Taghian Dinani, Somayeh; Allaire, Noémie; Boom, Remko; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 137(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibers. (July 2019) Authors: Wang, Zhaojun; Tian, Bei; Boom, Remko; van der Goot, Atze Jan Journal: Food research international Issue: Volume 121(2019) Page Start: 862 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Air bubbles in calcium caseinate fibrous material enhances anisotropy. (February 2019) Authors: Wang, Zhaojun; Tian, Bei; Boom, Remko; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 87(2019) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗