Research Output 2001 2020

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2019

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
2018

Chinese steamed bread and novel wheat products

Zhang, Z., Xing, Q. & Liu, Y., May 2018, Flour: Production, Varieties and Nutrition. Nova Science Publishers, p. 175-184

Research output: Chapter in Book/Report/Conference proceedingChapter

wheat products
Bread
breads
Triticum
Flour

Novel processing concepts for making fibrous food products

Dekkers, B. L. & van der Goot, A. J., 19 Jun 2018, Intensification of Biobased Processes. Górak, A. & Stankiewicz, A. (eds.). Royal Society of Chemistry, p. 462-477 (RSC Green Chemistry; no. 55).

Research output: Chapter in Book/Report/Conference proceedingChapter

meat analogs
foods
ingredients
texture
meat

Pickering emulsions

Schroder, A. J., Corstens, M. N., Ho, K. K. H. Y., Schroen, C. G. P. H. & Berton-Carabin, C. C., 2018, Emulsion-based systems for delivery of food active compounds: Formation, application, health and safety. Roohinejad, S., Greiner, R., Oey, I. & Wen, J. (eds.). Wiley, p. 29-67

Research output: Chapter in Book/Report/Conference proceedingChapter

Plant-Based Meat Analogues

Kyriakopoulou, K., Dekkers, B. L. & van der Goot, A. J., 2018, Sustainable Meat Production and Processing. Galanakis, C. (ed.). Academic Press, p. 103-126

Research output: Chapter in Book/Report/Conference proceedingChapter

meat analogs
meat
foods
meat substitutes
meat protein
2017

Particle migration simulations for novel flow segregation based separation technology design

Drijer, I. & Schroen, C. G. P. H., 2017, Annual Report & Research Programme 2016-2017 J.M. Burgerscentrum. JM Burgerscentrum

Research output: Chapter in Book/Report/Conference proceedingChapter

2016
1 Citation (Scopus)

Ionic Liquids in the Synthesis of Antioxidant Targeted Compounds

Falkeborg, M., Berton-Carabin, C. C. & Cheong, L. Z., 2016, Ionic Liquids in Lipid Processing and Analysis: Opportunities and Challenges. Kidlington, Oxford: AOCS Press, p. 317-346

Research output: Chapter in Book/Report/Conference proceedingChapter

Ionic Liquids
Antioxidants
Oxidation
Lipids
Food Quality
4 Citations (Scopus)

Membranes for Enhanced Emulsification Processes

Güell, C., Ferrando, M. & Schroen, C. G. P. H., 2016, Innovative Food Processing Technologies: Extraction, Separation, Component Modification, and Process Intensification. Knoerzer, K., Juliano, P. & Smithers, G. (eds.). Woodhead Publishing, p. 429-453 (Food Science, Technology, and Nutrition; no. 302).

Research output: Chapter in Book/Report/Conference proceedingChapter

Emulsification
Emulsions
Membranes
Water
Oils
2015
3 Citations (Scopus)

A review of shear-induced particle migration for enhanced filtration and fractionation

Klaver, R. M. & Schroën, C. G. P. H., 2015, Modeling Food Processing Operations. Knoerzer, K. & Fryer, P. J. (eds.). p. 211-233 347 p. (A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter

Emulsification with microsieves and other well-defined microstructured systems

Schroën, K. & Nazir, A., 24 Apr 2015, Engineering Aspects of Food Emulsification and Homogenization. Rayner, M. & Dejmek, P. (eds.). CRC Press, p. 235-254 20 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Emulsification
emulsifying
Membranes
Sieves
droplet size
2014

Emulsion Preparation with Micro-Structured Systems (online)

Schroën, C. G. P. H., Sahin, S., van Dijke, K. C., van der Graaf, S., Zijffers, J. F., Krebs, T. & Boom, R. M., 2014, Encyclopedia of Microfluidics and Nanofluidics. Dongqing, L. (ed.). Berlin: Springer, 16 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Online systems
Emulsions
Microfluidics
Oils
Emulsification

Food Engineering

Boom, R. M. & Janssen, A. E. M., 2014, Encyclopedia of Agriculture and Food Systems. van Alfen, N. K. (ed.). Vol. 3. p. 154-166

Research output: Chapter in Book/Report/Conference proceedingChapter

engineering
food
stabilization
chemical process
education

Lipid Mesophase Nanostructures

Nikiforidis, C. V., 2014, Edible Nanostructures : A Bottom-up Approach. Marangoni, A. & Pink, D. (eds.). Cambridge: Royal Society of Chemistry, p. 114-143 328 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2012

Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkenmatrices

Emin, M. A., Schmidt, U., Hardt, N. A. & van der Goot, A. J., 2012, Emulgiertechnik. Köhler, K. & Schuchmann, H. P. (eds.). Hamburg, Germany: Behr's Verlag, p. 379-399 21 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Membrane Emulsification : Current State of Affairs and Future Challenges

Schroën, C. G. P. H., van Rijn, C. J. M. & Boom, R. M., 2012, Membrane Technologies and Applications. Mohanty, K. & Purkait, M. K. (eds.). Boca Raton, Florida, USA: CRC, p. 185-199 504 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots

Vergeldt, F. J., Duijster, A. J., van der Sman, R. G. M., Voda, A., Khallouffi, S., van Dalen, G., van Vliet, L. J., van Duynhoven, J. P. M. & van As, H., 2012, Magnetic Resonance in Food Science – Food for Thought. Belton, P. & Webb, G. (eds.). London: RSC Books

Research output: Chapter in Book/Report/Conference proceedingChapter

2011

Barrier technology in food products

Boom, R. M., Schroën, C. G. P. H. & Vermuë, M. H., 2011, Food product design. An integrated approach (2nd edition completely revised). Linnemann, A. R., Schroën, C. G. P. H. & van Boekel, M. A. J. S. (eds.). Wageningen: Wageningen Academic Publishers, p. 107-148

Research output: Chapter in Book/Report/Conference proceedingChapter

Comparison of different carrier systems for the chromatographic adsorption of functional food components

Rodriguez-Illera, M., Janssen, A. E. M. & Boom, R. M., 2011, OSPT Process Technology Miniposterboek 2011. Banis, G. H. (ed.). p. 353 1 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access

Emulsification with Micro-Structured Membranes and Micro-Engineered Systems

Boom, R. M. & Schroën, C. G. P. H., 2011, Bubble and Drop Interfaces Volume 2. Miller, R. & Liggieri, L. (eds.). Leiden: Brill, p. 481-501 558 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access

Emulsions: properties and preparation methods

Schroën, C. G. P. H. & Boom, R. M., 2011, Food product design. An integrated approach. Linnemann, A. R., Schroën, C. G. P. H. & van Boekel, M. A. J. S. (eds.). Wageningen: Wageningen Academic Publishers, p. 151-196 288 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Lactose hydrolysis and enzyme immobilization

Warmerdam, A., Janssen, A. E. M. & Boom, R. M., 2011, OSPT Process Technology Miniposterboek 2011. Banis, G. H. (ed.). p. 352

Research output: Chapter in Book/Report/Conference proceedingChapter

Modeling of enzymatic protein and carbohydrate hydrolysis

Bednarska, K. A., Janssen, A. E. M., Boom, R. M. & van Boekel, M. A. J. S., 2011, Netherlands Research School in Process Technology: PhD projects in miniposter form. Banis, G. H. (ed.). p. 366

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Citations (Scopus)

Nanotechnology in Food Production

Boom, R. M., 2011, Nanotechnology in the Agri-Food Sector. Frewer, L. J., Fischer, A., Norde, W. & Kampers, F. (eds.). Weinheim, Germany: Wiley-VCH, p. 37-57

Research output: Chapter in Book/Report/Conference proceedingChapter

2010
1 Citation (Scopus)

Membrane Processes for Dairy Fractionation

Schroën, C. G. P. H., van Dinther, A. M. C., Kassa, S. B., Vollebregt, H. M., Brans, G. B. P. W. & Boom, R. M., 2010, Membranes for Food Applications. Peinemann, K-V., Pereira Nunes, S. & Giorno, L. (eds.). Weinheim, p. 25-43 (Membrane Technology; no. Volume 3).

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Modelling heat processing of dairy products

Hotrum, N., Fox, M. B., Lieverloo, H., Smit, E., de Jong, P. & Schutyser, M. A. I., 2010, Improving the safety and quality of milk. Volume 1: Milk production and processing. Griffiths, M. W. (ed.). USA, p. 330-347 (Woodhead Food Series; no. 188).

Research output: Chapter in Book/Report/Conference proceedingChapter

dairy products
heat treatment
milk
dairy industry
pasteurization

Thermomechanical treatment of starch

van der Goot, A. J. & van den Einde, R. M., 2010, 2nd version of Encyclopedia of Agricultural, Food and Biological Engineering. Heldman, D. R. & Moraru, C. I. (eds.). CRC Press, p. 1722-1725

Research output: Chapter in Book/Report/Conference proceedingChapter

2009

Biorepellent Organic Coatings for Improved Microsieve Filtration

Rosso, M., Schroën, C. G. P. H. & Zuilhof, H., 2009, New Membranes and Advanced Materials for Wastewater Treatment. Mueller, A., Guieysse, B. & Sarkar, A. (eds.). Washington, p. 151-163 (ACS Symposium Series; no. 1022).

Research output: Chapter in Book/Report/Conference proceedingChapter

Organic coatings
Adsorption
Microfiltration
Fouling
Oligomers
6 Citations (Scopus)

Chapter 8. Novel Methods of Milk Processing

Villamiel, M., Schutyser, M. A. I. & de Jong, P., 2009, Milk Processing and Quality Management. Tamime, A. Y. (ed.). Oxford, UK: Wiley

Research output: Chapter in Book/Report/Conference proceedingChapter

Design of Microsieves and Microsieve Processes for Suspension Fractionation. Chapter 9.

van Dinther, A. M. C., Schroën, C. G. P. H. & Boom, R. M., 2009, New Membranes and Advanced Materials for Wastewater Treatment. Mueller, A., Guieysse, B. & Sarkar, A. (eds.). Washington DC, p. 137-149 (ACS Symposium Series; no. 1022).

Research output: Chapter in Book/Report/Conference proceedingChapter

Fractionation
Suspensions
Membranes
Fluid dynamics
Pore size
2007

Barrier technology in food products

Boom, R. M. & Vermue, M. H., 2007, Food Product Design. Linnemann, A. R. & van Boekel, M. A. J. S. (eds.). Wageningen: Wageningen Academic Publishers, p. 117-157 40 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Creation of novel microstructures through processing : structure formation in (semi-)solid food materials

van der Goot, A. J. & Manski, J. M., 2007, Understanding and controlling the microstructure of complex foods. McClements, D. J. (ed.). Cambridge: Woodhead Publishing Limited, p. 389-410 792 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

Lattice Boltzmann simulations of food microstructuring

van der Sman, R. G. M., 2007, Handbook of Food and Bioprocess Modeling Techniques. Sablani, S. S., Rahman, M. S., Datta, A. K. & Mujumdar, A. S. (eds.). Boca Raton: CRC Press, p. 15-39 624 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

New micronencapsulation systems produced with microchannel devices for food and pharmaceutical applications

Rossier Miranda, F. J., Schroën, C. G. P. H. & Boom, R. M., 2007, VLAG current research. Wageningen, p. 73

Research output: Chapter in Book/Report/Conference proceedingChapter

New micronencapsulation systems produced with microchannel devices for food and pharmaceutical applications

Rossier Miranda, F. J., Schroën, C. G. P. H. & Boom, R. M., 2007, Miniposterbook 2007, Netherlands Research School in Process Technology - PhD projects in miniposter form. Enschede, p. 277

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access
2006

New nano- and micron- sized encapsulation systems produced with microchannel devices

Rossier Miranda, F. J., Schroën, C. G. P. H. & Boom, R. M., 2006, Netherlands Research School in Process Technology - PhD projects in miniposter form. Enschede, p. 275

Research output: Chapter in Book/Report/Conference proceedingChapter

Open Access

Thermomechanical treatment of starch

van der Goot, A. J. & van den Einde, R. M., 2006, Encyclopedia of Agricultural, Food and Biological Engineering. New York: Marcel Dekker, p. 1-3

Research output: Chapter in Book/Report/Conference proceedingChapter

starch
weight loss
molecular weight
gelling properties
melting
2005
6 Citations (Scopus)

Food production: trends in system innovation

Boom, R. M., Dekker, M. & Esveld, D. C., 2005, Innovation in Agri-Food systems. Product quality and consumer acceptance. Jongen, W. M. F. & Meulenberg, M. T. G. (eds.). Wageningen: Wageningen Academic Publishers, p. 173-202 399 p.

Research output: Chapter in Book/Report/Conference proceedingChapter

2003

Biochemical engineering of solid-state fermentation

Weber, F. J., Oostra, J., Nagel, F. J. I., Schutyser, M. A. I., Hoogschagen, M. J., Rahardjo, Y. S. P., Yang Zhu, Y., Boom, R. M., Tramper, J. & Rinzema, A., 2003, New Horizons in Biotechnology. Roussos, S., Soccol, C. R. & Pandey, A. (eds.). Dordrecht: Kluwer Academic Publishers, p. 17-25 122 p.

Research output: Chapter in Book/Report/Conference proceedingChapter