61. Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry. (1st December 2018) Authors: Luo, Qi; Chen, Dongxin; Boom, Remko M.; Janssen, Anja E.M. Journal: Food chemistry Issue: Volume 268(2018) Page Start: 94 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
62. Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions. Issue 10 (12th July 2021) Authors: Vuist, Jan-Eise; Boom, Remko M.; Schutyser, Maarten A. I. Journal: Drying technology Issue: Volume 39:Issue 10(2021) Page Start: 1285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
63. Solute inclusion during progressive freeze concentration: A state diagram approach. (May 2022) Authors: Vuist, Jan Eise; Schutyser, Maarten A.I.; Boom, Remko M. Journal: Journal of food engineering Issue: Volume 320(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
64. Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose. (March 2022) Authors: Schreuders, Floor K.G.; Schlangen, Miek; Bodnár, Igor; Erni, Philipp; Boom, Remko M.; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 124:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
65. Structuring processes for meat analogues. (November 2018) Authors: Dekkers, Birgit L.; Boom, Remko M.; van der Goot, Atze Jan Journal: Trends in food science & technology Issue: Volume 81(2018) Page Start: 25 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
66. Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking. (July 2018) Authors: Zhang, Lu; Chen, Xiao Dong; Boom, Remko M.; Schutyser, Maarten A.I. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 93(2018) Page Start: 396 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
67. Texture methods for evaluating meat and meat analogue structures: A review. (September 2021) Authors: Schreuders, Floor K.G.; Schlangen, Miek; Kyriakopoulou, Konstantina; Boom, Remko M.; van der Goot, Atze Jan Journal: Food control Issue: Volume 127(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
68. The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. (15th February 2020) Authors: Romero-Guzmán, Maria Juliana; Petris, Vasileios; De Chirico, Simone; di Bari, Vincenzo; Gray, David; Boom, Remko M.; Nikiforidis, Constantinos V. Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
69. The influence of agitation on aroma release. (January 2022) Authors: Weterings, Martijn; Bodnár, Igor; Boom, Remko M.; Beyrer, Michael Journal: Innovative food science & emerging technologies Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
70. The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation. (June 2018) Authors: Dekkers, Birgit L.; Emin, M. Azad; Boom, Remko M.; van der Goot, Atze Jan Journal: Food hydrocolloids Issue: Volume 79(2018) Page Start: 273 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗