Research output per year
Research output per year
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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. If staff members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Digitalisation and Artificial Intelligence for sustainable food systems
Marvin, H. J. P., Bouzembrak, Y., van der Fels-Klerx, H. J., Kempenaar, C., Veerkamp, R., Chauhan, A., Stroosnijder, S., Top, J., Simsek-Senel, G., Vrolijk, H., Knibbe, W. J., Zhang, L., Boom, R. & Tekinerdogan, B., Feb 2022, In: Trends in Food Science and Technology. 120, p. 344-348 5 p.Research output: Contribution to journal › Article › Academic › peer-review
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Dry fractionation for protein enrichment of animal by-products and insects: A review
Sweers, L. J. H., Politiek, R. G. A., Lakemond, C. M. M., Bruins, M. E., Boom, R. M., Fogliano, V., Mishyna, M., Keppler, J. K. & Schutyser, M. A. I., Jan 2022, In: Journal of Food Engineering. 313, 110759.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions
Funke, M., Boom, R. & Weiss, J., 15 Jan 2022, In: LWT. 154, 112718.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients
Del Rio, A. R., Boom, R. M. & Janssen, A. E. M., 18 Mar 2022, In: Foods. 11, 6, 870.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Emulsifying properties of lentil protein preparations obtained by dry fractionation
Funke, M., Loeffler, M., Winkelmeyer, C., Krayer, M., Boom, R. & Weiss, J., 2022, In: European Food Research and Technology. 248, 2, p. 381-391Research output: Contribution to journal › Article › Academic › peer-review
Open Access
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A Systematic Parameter Study on Film Freeze Concentration
J.E. Vuist (Speaker), M.A.I. Schutyser (Speaker) & R.M. Boom (Speaker)
16 Jun 2019Activity: Other › Other
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Water redistribution determined by Time Domain NMR explains rheological properties of dense fibrous protein blends at high temperature
Floor Schreuders (Speaker), Igor Bodnár (Contributor), Philipp Erni (Contributor), Remko Boom (Contributor) & Atze Jan van der Goot (Contributor)
18 Jun 2019Activity: Talk or presentation › Oral presentation › Other
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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)
2018Activity: Talk or presentation › Oral presentation › Other
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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)
2017Activity: Talk or presentation › Oral presentation › Other
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Technologie tegen voedselschaarste
Remko Boom (Speaker)
2015 → …Activity: Talk or presentation › Public lecture/debate/seminar › Other
Press / Media
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Alt-dairy: Time-Travelling Milkman laps up funding, poised to scale plant-based fat ingredient
7/07/21
1 Media contribution
Press/Media: Research › Professional
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Towards a revolution in resource use?
R.M. Boom, A.J.M. Timmermans, J. van Haveren, W.J.J. Gerrits, I.J.M. de Boer, H.H.E. van Zanten, M.C.T. Scholten, O.F. Schoumans, F.J. de Ruijter, O.E. Scholten, L.C.P.M. Stuyt, C.G. van der Linden, M.J. Barbosa & I.M. van der Meer
9/01/18
1 Media contribution
Press/Media: Expert Comment › Professional
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De toekomst van ons voedsel : landbouw of laboratorium?
K.C. van Dijke & Remko Boom
28/01/08
1 item of Media coverage
Press/Media: Expert Comment › Other