Search Results - "Boom, Remko M."

Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry by Luo, Qi, Chen, Dongxin, Boom, Remko M., Janssen, Anja E.M.

“…•Isothermal titration calorimetry is feasible for studying protein hydrolysis kinetics.•The enzymatic kinetics of pepsin with bovine serum albumin has been…”
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Non-linear rheology reveals the importance of elasticity in meat and meat analogues by Schreuders, Floor K. G., Sagis, Leonard M. C., Bodnár, Igor, Boom, Remko M., van der Goot, Atze Jan

“…The interest in plant-based meat analogues as an alternative to meat is currently growing. Rheological benchmarking is used to reveal how closely meat…”
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Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and Modeling by Suryawirawan, Eric, Janssen, Anja E M, Boom, Remko M, van der Padt, Albert

“…The classic application of ultrafiltration (UF) is for the complete retention of proteins, and in that situation, the transport behavior is well established…”
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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients by Rivera Del Rio, Andrea, Boom, Remko M, Janssen, Anja E M

“…Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into…”
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Effects of Carbohydrates on the oNPG Converting Activity of β‑Galactosidases by Warmerdam, Anja, Wang, Jue, Boom, Remko M, Janssen, Anja E. M

“…The effects of high concentrations of carbohydrates on the o-nitrophenyl β-d-galactopyranoside (oNPG) converting activity of β-galactosidase from Bacillus…”
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Characterization of Emulsification at Flat Microchannel Y Junctions by Steegmans, Maartje L. J, Schroën, Karin G. P. H, Boom, Remko M

“…Y junctions with a large width-to-depth ratio were used for the emulsification of hexadecane in various ethanol−water mixtures with different static…”
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Structuring processes for meat analogues by Dekkers, Birgit L., Boom, Remko M., van der Goot, Atze Jan

“…Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e…”
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Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides by Rizki, Zulhaj, Janssen, Anja, van der Padt, Albert, Boom, Remko

“…Fructose and glucose are commonly present together in mixtures and may need to be separated. Current separation methods for these isomers are complex and…”
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Advances in structure formation of anisotropic protein-rich foods through novel processing concepts by Manski, Julita M., van der Goot, Atze J., Boom, Remko M.

“…Development of protein-rich food products is currently limited by lack of scientific insights in structuring processes. The application of well-defined flow…”
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Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology by Akkermans, Cynthia, van der Goot, Atze Jan, Venema, Paul, van der Linden, Erik, Boom, Remko M.

“…We have studied the effect of a combined heat and shear treatment on the formation and rheological properties of fibrillar whey protein aggregates. The amount…”
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Preparation of gluten-free bread using a meso-structured whey protein particle system by van Riemsdijk, Lieke E., van der Goot, Atze J., Hamer, Rob J., Boom, Remko M.

“…This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based…”
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Novel Method for Enumeration of Viable Lactobacillus plantarum WCFS1 Cells after Single-Droplet Drying by PERDANA, Jimmy, BERESCHENKO, Ludmila, ROGHAIR, Mark, FOX, Martijn B, BOOM, Remko M, KLEEREBEZEM, Michiel, SCHUTYSER, Maarten A. I

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation by Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan

“…Pea protein isolate can be combined with wheat gluten into materials with a fibrous morphology using shear induced structuring combined with heating. Results…”
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Microchannel Emulsification: From Computational Fluid Dynamics to Predictive Analytical Model by van Dijke, Koen C, Schroën, Karin C. P. G. H, Boom, Remko M

“…Emulsion droplet formation was investigated in terrace-based microchannel systems that generate droplets through spontaneous Laplace pressure driven snap-off…”
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Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations by Baks, Tim, Ngene, Ikenna S., van Soest, Jeroen J.G., Janssen, Anja E.M., Boom, Remko M.

“…A general procedure was developed to measure the degree of gelatinisation in samples over a broad concentration range. Measurements based on birefringence, DSC…”
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Understanding fiber formation in a concentrated soy protein isolate - Pectin blend by Dekkers, Birgit L., Hamoen, Remco, Boom, Remko M., van der Goot, Atze Jan

“…Concentrated blends of pectin in soy protein, subjected to simple shear flow while heated form solid, fibrous materials that are a basis for meat analogues…”
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A classification scheme for interfacial mass transfer and the kinetics of aroma release by Weterings, Martijn, Bodnár, Igor, Boom, Remko M., Beyrer, Michael

“…The study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories…”
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Flexible 3D Nanoporous Graphene for Desalination and Bio-decontamination of Brackish Water via Asymmetric Capacitive Deionization by El-Deen, Ahmed G, Boom, Remko M, Kim, Hak Yong, Duan, Hongwei, Chan-Park, Mary B, Choi, Jae-Hwan

“…Nanoporous graphene based materials are a promising nanostructured carbon for energy storage and electrosorption applications. We present a novel and facile…”
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Engineering artificial casein micelles for future food: Is casein phosphorylation necessary? by Antuma, Laurens J., Steiner, Isabell, Garamus, Vasil M., Boom, Remko M., Keppler, Julia K.

“…[Display omitted] •Bovine casein was 89.2% dephosphorylated with alkaline phosphatase.•Artificial casein micelles were prepared from dephosphorylated and…”
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A novel method to prepare gluten-free dough using a meso-structured whey protein particle system by van Riemsdijk, Lieke E., Pelgrom, Pascalle J.M., van der Goot, Atze J., Boom, Remko M., Hamer, Rob J.

“…This paper presents a novel concept for making an elastic dough using a structured protein suspension. The idea behind it is based on the hypothesis that a…”
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