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Fingerprint Dive into the research topics where Remko Boom is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 8 Similar Researchers
Emulsification Chemical Compounds
Membranes Chemical Compounds
Proteins Engineering & Materials Science
Water Medicine & Life Sciences
Microfluidics Chemical Compounds
Emulsions Chemical Compounds
Starch Medicine & Life Sciences
Glutens Medicine & Life Sciences

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 1998 2019

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 journalReview articleAcademicpeer-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
3 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

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

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

Projects 2004 2019

Activities 2006 2019

  • 3 Oral presentation
  • 3 Public lecture/debate/seminar

A Systematic Parameter Study on Film Freeze Concentration

J.E. Vuist (Speaker), M.A.I. Schutyser (Speaker), R.M. Boom (Speaker)
16 Jun 2019

Activity: Talk or presentationOral presentation

Morphology development during sessile single droplet drying of milk-based components and maltodextrin

E.M. Both (Speaker), R.M. Boom (Speaker), M.A.I. Schutyser (Speaker)
2018

Activity: Talk or presentationOral presentation

The phase behaviour of soy protein and wheat gluten blends used for fibrous structure formation

B.L. Dekkers (Speaker), R.M. Boom (Speaker), A.J. van der Goot (Speaker)
2017

Activity: Talk or presentationOral presentation

Technologie tegen voedselschaarste

Remko Boom (Speaker)
2015 → …

Activity: Talk or presentationPublic lecture/debate/seminar

Nanofibril reinforced capsules from food ingredients

Remko Boom (Speaker)
23 Nov 2009 → …

Activity: Talk or presentationPublic lecture/debate/seminar