Research Output 2001 2020

2020

Drying kinetics and viscoelastic properties of concentrated thin films as a model system for spray drying

Both, E. M., Tersteeg, S. M. B., Boom, R. M. & Schutyser, M. A. I., 20 Jan 2020, In : Colloids and Surfaces A: Physicochemical and Engineering Aspects. 585, 124075.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Spray drying
drying
sprayers
Drying
proteins
Open Access
Cicer
solid state fermentation
protein concentrates
Nutritive Value
sourdough
Open Access
Magnetic resonance
whey protein
magnetic resonance imaging
nuclear magnetic resonance spectroscopy
Digestion

Functional ethanol-induced fibrils: Influence of solvents and temperature on amyloid-like aggregation of beta-lactoglobulin

Kayser, J. J., Arnold, P., Steffen-Heins, A., Schwarz, K. & Keppler, J. K., Apr 2020, In : Journal of Food Engineering. 270, 109764.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lactoglobulins
beta-lactoglobulin
amyloid
Amyloid
protein aggregates

Functional properties of mildly fractionated soy protein as influenced by the processing pH

Peng, Y., Kersten, N., Kyriakopoulou, K. & van der Goot, A. J., 1 Jun 2020, In : Journal of Food Engineering. 275, 109875.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Soybean Proteins
soy protein
functional properties
fractionation
texture

Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion

Rivera del Rio, A., Opazo-Navarrete, M., Cepero-Betancourt, Y., Tabilo-Munizaga, G., Boom, R. M. & Janssen, A. E. M., Jan 2020, In : LWT. 118, 108795.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Plant Proteins
protein isolates
plant proteins
microstructure
Digestion

Model development for conductive thin film drying processes

Qiu, J., Boom, R. M. & Schutyser, M. A. I., 1 Mar 2020, In : Journal of Food Engineering. 268, 109733.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
films (materials)
Hot Temperature
drying
Starch
maltodextrins
1 Citation (Scopus)
Open Access
atomic force microscopy
whey protein isolate
Rheology
Atomic Force Microscopy
rheology

Process history of calcium caseinate affects fibre formation

Wang, Z., Dekkers, B. L. & van der Goot, A. J., 1 Jun 2020, In : Journal of Food Engineering. 275, 109866.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
calcium caseinate
physical properties
Hot Temperature
Transglutaminases
protein-glutamine gamma-glutamyltransferase

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Romero-Guzmán, M. J., Petris, V., De Chirico, S., di Bari, V., Gray, D., Boom, R. M. & Nikiforidis, C. V., 15 Feb 2020, In : Food Chemistry. 306, 125578.

Research output: Contribution to journalArticleAcademicpeer-review

lipid bodies
rapeseed
Cations
Monovalent Cations
cations

Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature

Schreuders, F. K. G., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., 1 Apr 2020, In : Food Hydrocolloids. 101, 105562.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access

Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions

Kornet, C., Venema, P., Nijsse, J., van der Linden, E., van der Goot, A. J. & Meinders, M., 1 Feb 2020, In : Food Hydrocolloids. 99, 105332.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pea protein
Peas
Fractionation
Dispersions
Viscosity
2019
4 Citations (Scopus)
Open Access
Lactobacillus plantarum
Trehalose
pulsed electric fields
Freeze Drying
spray drying

A classification scheme for interfacial mass transfer and the kinetics of aroma release

Weterings, M., Bodnár, I., Boom, R. M. & Beyrer, M., 25 Apr 2019, In : Trends in Food Science and Technology.

Research output: Contribution to journalArticleAcademicpeer-review

mass transfer
odors
kinetics
Viscosity
partition coefficients
1 Citation (Scopus)

Agitated thin-film drying of foods

Qiu, J., Boom, R. M. & Schutyser, M. A. I., Jun 2019, In : Drying Technology. 37, 6, p. 735-744

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
food
drying
Drying
Thin films
thin films
4 Citations (Scopus)

Air bubbles in calcium caseinate fibrous material enhances anisotropy

Wang, Z., Tian, B., Boom, R. & van der Goot, A. J., Feb 2019, In : Food Hydrocolloids. 87, p. 497-505 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
calcium caseinate
Anisotropy
bubbles
Calcium
Air
1 Citation (Scopus)

Analysis and modeling of enhanced green fluorescent protein diffusivity in whey protein gels

Luo, Q., Sewalt, E., Borst, J. W., Westphal, A. H., Boom, R. M. & Janssen, A. E. M., Jun 2019, In : Food Research International. 120, p. 449-455 10.087.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
pepsin
whey protein
green fluorescent protein
diffusivity
food matrix

An engineering perspective on human digestion

Lamond, A. R., Janssen, A. E. M., Mackie, A., Bornhorst, G. M., Bakalis, S. & Gouseti, O., 14 Feb 2019, Interdisciplinary Approaches to Food Digestion. Springer International Publishing, p. 255-273 19 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Digestion
engineering
digestion
Mastication
taxonomic keys

Application of microfluidics in the production and analysis of food foams

Deng, B., De Ruiter, J. & Schroën, K., 11 Oct 2019, In : Foods. 8, 10, 476.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Food Analysis
food analysis
Microfluidics
foams
food production

Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance

Zhang, L., van Boven, A., Mulder, J., Grandia, J., Chen, X. D., Boom, R. M. & Schutyser, M. A. I., 1 May 2019, In : Journal of Cereal Science. 87, p. 1-8 8 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
arabinoxylan
Bread
Dietary Fiber
wheat bran
baking
1 Citation (Scopus)

A systematic analysis on tomato powder quality prepared by four conductive drying technologies

Qiu, J., Acharya, P., Jacobs, D. M., Boom, R. M. & Schutyser, M. A. I., 1 Jun 2019, In : Innovative Food Science and Emerging Technologies. 54, p. 103-112 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lycopersicon esculentum
Powders
powders
Drying
drying

A Systematic Parameter Study on Film Freeze Concentration

Vuist, J. E., Schutyser, M. & Boom, R., Jul 2019, 29th European Symposium on Computer Aided Process Engineering. Kiss, A. A., Zondervan, E., Lakerveld, R. & Özkan, L. (eds.). Elsevier B.V., p. 1501-1506 (Computer Aided Chemical Engineering; vol. 46).

Research output: Chapter in Book/Report/Conference proceedingConference paper

Ice
Freezing
Computational fluid dynamics
Sugar (sucrose)
Shear deformation

A Systematic Parameter Study on Film Freeze Concentration

Vuist, J. E., Boom, R. M. & Schutyser, M. A. I., 2019.

Research output: Contribution to conferencePosterAcademic

Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column

Ammari, A. & Schroën, K., 1 Nov 2019, In : Food and Bioproducts Processing. 118, p. 306-317 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Beer
Flavors
beers
mass transfer
isoamyl alcohol

Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

Schroder, A. J., Sprakel, J. H. B., Boerkamp, W., Schroen, C. G. P. H. & Berton-Carabin, C. C., Jun 2019, In : Food Research International. 120, p. 352-363

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Emulsions
emulsions
lipid peroxidation
Fats
Lipids
1 Citation (Scopus)

Characterization of CO2 laser browning of dough

Blutinger, J. D., Meijers, Y., Chen, P. Y., Zheng, C., Grinspun, E. & Lipson, H., 1 Mar 2019, In : Innovative Food Science and Emerging Technologies. 52, p. 145-157

Research output: Contribution to journalArticleAcademicpeer-review

Gas Lasers
dough
lasers
Lasers
carbon dioxide
1 Citation (Scopus)

Colletotrichum species associated with anthracnose of Pyrus spp. in China

Fu, M., Crous, P. W., Bai, Q., Zhang, P. F., Xiang, J., Guo, Y. S., Zhao, F. F., Yang, M. M., Hong, N., Xu, W. X. & Wang, G. P., 1 Jul 2019, In : Persoonia: Molecular Phylogeny and Evolution of Fungi. 42, p. 1-35 35 p.

Research output: Contribution to journalArticleAcademicpeer-review

anthracnose
Pyrus
Colletotrichum
pears
Fiorinia
1 Citation (Scopus)

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Schreuders, F. K. G., Dekkers, B. L., Bodnár, I., Erni, P., Boom, R. M. & van der Goot, A. J., 1 Nov 2019, In : Journal of Food Engineering. 261, p. 32-39

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
meat analogs
pea protein
Soybean Proteins
Glutens
Peas
3 Citations (Scopus)

Conductive thin film drying kinetics relevant to drum drying

Qiu, J., Kloosterboer, K., Guo, Y., Boom, R. M. & Schutyser, M. A. I., Feb 2019, In : Journal of Food Engineering. 242, p. 68-75

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
drums (equipment)
films (materials)
Starch
Heating
Suspensions

Conformational changes influence clogging behavior of micrometer-sized microgels in idealized multiple constrictions

Bouhid de Aguiar, I., Meireles, M., Bouchoux, A. & Schroën, K., 25 Jun 2019, In : Scientific Reports. 9, 9241.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
plugging
micrometers
constrictions
entrances
microfluidic devices

Corrigendum to ‘Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry’

Luo, Q., Chen, D., Boom, R. M. & Janssen, A. E. M., 25 Apr 2019, In : Food Chemistry. 278, 1 p.

Research output: Contribution to journalComment/Letter to the editorAcademic

Calorimetry
Pepsin A
calorimetry
pepsin
titration
1 Citation (Scopus)

Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?

Duque-Estrada, P., School, E., van der Goot, A. J. & Berton-Carabin, C. C., 15 Aug 2019, In : Journal of the Science of Food and Agriculture. 99, 10, p. 4540-4549

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
emulsifiers
encapsulation
Emulsions
emulsions
Iron
1 Citation (Scopus)

Dynamic flavor release from chewing gum: Mechanisms of release

Hinderink, E. B. A., Avison, S., Boom, R. & Bodnár, I., Feb 2019, In : Food Research International. 116, p. 717-723

Research output: Contribution to journalArticleAcademicpeer-review

chewing gum
Chewing Gum
Gingiva
flavor
Water
5 Citations (Scopus)

Dynamic heterogeneity in complex interfaces of soft interface-dominated materials

Sagis, L. M. C., Liu, B., Li, Y., Essers, J., Yang, J., Moghimikheirabadi, A., Hinderink, E., Berton-Carabin, C. & Schroen, K., 27 Feb 2019, In : Scientific Reports. 9, 1, 2938.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Surface-Active Agents
Rheology
Atomic Force Microscopy
Molecular Dynamics Simulation
Nanoparticles
Open Access
Flavors
Beer
Alcohols
Ethanol
Water

Electrochemical separation: from ions to proteins

Fritz, P. A., 2019, Wageningen: Wageningen University. 209 p.

Research output: Thesisinternal PhD, WU

Ions
Electrodes
Proteins
Activated carbon
Ion exchange membranes
2 Citations (Scopus)

Encapsulation of lipids as emulsion-alginate beads reduces food intake: a randomized placebo-controlled cross-over human trial in overweight adults

Corstens, M. N., Troost, F. J., Alleleyn, A. M. E., Klaassen, T., Berton-Carabin, C. C., Schroën, K. & Masclee, A. A. M., 1 Mar 2019, In : Nutrition Research. 63, p. 86-94

Research output: Contribution to journalArticleAcademicpeer-review

Yogurt
Emulsions
Cross-Over Studies
Eating
Placebos
1 Citation (Scopus)
Open Access
food paste
Printing
Ointments
tomato paste
rheological properties

Fibre formation in calcium caseinate influenced by solvent isotope effect and drying method – A neutron spectroscopy study

Tian, B., Garcia Sakai, V., Pappas, C., van der Goot, A. J. & Bouwman, W. G., 2 Nov 2019, In : Chemical Engineering Science. 207, p. 1270-1277

Research output: Contribution to journalArticleAcademicpeer-review

Isotopes
Calcium
Drying
Neutrons
Spectroscopy

Fine ultrafiltration of concentrated oligosaccharide solutions – Hydration and pore size distribution effects

Aguirre Montesdeoca, V., Janssen, A. E. M., Boom, R. M. & van der Padt, A., 15 Jun 2019, In : Journal of Membrane Science. 580, p. 161-176

Research output: Contribution to journalArticleAcademicpeer-review

Oligosaccharides
Ultrafiltration
Thermodynamics
Hydration
Pore size

Functional properties of mild fractionated soy protein as related to the processing pH

Peng, Y., Kersten, N., Kyriakopoulou, K. & van der Goot, A. J., 12 Nov 2019.

Research output: Contribution to conferencePosterAcademic

Open Access
soy protein
functional properties
fractionation
plant proteins
protein isolates

Fungal artillery of zombie flies: infectious spore dispersal using a soft water cannon

de Ruiter, J., Arnbjerg-Nielsen, S. F., Herren, P., Høier, F., De Fine Licht, H. H. & Jensen, K. H., 31 Oct 2019, In : Journal of the Royal Society, Interface. 16, 159, 10 p., 20190448.

Research output: Contribution to journalArticleAcademicpeer-review

Spores
Diptera
Fungal Spores
Aerodynamic drag
Cadaver
6 Citations (Scopus)

Gaining insight on spray drying behavior of foods via single droplet drying analyses

Schutyser, M. A. I., Both, E. M., Siemons, I., Vaessen, E. M. J. & Zhang, L., May 2019, In : Drying Technology. 37, 5, 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Spray drying
food
drying
sprayers
Drying

High viscosity industrial chromatography for mild food fractionation

Schultze-Jena, A., 2019, Wageningen: Wageningen University. 140 p.

Research output: Thesisinternal PhD, WU

Impact of sterilisation and storage on physicochemical properties of a Couette cell meat analogue

Wehrmaker, A., Bosch, G. & van der Goot, A. J., 2019, Congress Proceedings 23rd Congress of the european Society of Veterinary and Comparative Nutrition. p. 78-78

Research output: Chapter in Book/Report/Conference proceedingAbstract

1 Citation (Scopus)

Influence of the polydispersity of pH 2 and pH 3.5 beta-lactoglobulin amyloid fibril solutions on analytical methods

Heyn, T. R., Garamus, V. M., Neumann, H. R., Uttinger, M. J., Guckeisen, T., Heuer, M., Selhuber-Unkel, C., Peukert, W. & Keppler, J. K., Nov 2019, In : European Polymer Journal. 120, 109211.

Research output: Contribution to journalArticleAcademicpeer-review

Lactoglobulins
Polydispersity
Amyloid
Zeta potential
Peptides

Linking microgel particle properties to filtration behavior through microscopic observations

Bouhid de Aguiar, I., 2019, Wageningen: Wageningen University. 132 p.

Research output: Thesisinternal PhD, WU

Open Access

Lipid oxidation in emulsions fortified with iron-loaded alginate beads

Cengiz, A., Schroën, K. & Berton-Carabin, C., 24 Aug 2019, In : Foods. 8, 9, 361.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
alginates
Emulsions
emulsions
lipid peroxidation
Iron

Maltodextrin promotes calcium caseinate fibre formation through air inclusion

Wang, Z., Dekkers, B. L., Boom, R. & van der Goot, A. J., Oct 2019, In : Food Hydrocolloids. 95, p. 143-151

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
calcium caseinate
maltodextrins
Calcium
Air
Shearing