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Annual Review of Food Science and Technology|December 22, 2025
Downstream Processing of Food Proteins from Precision FermentationJ K Keppler, R M BoomFood Research International (Ottawa, Ont.)|January 1, 2024
Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphateL J G Hoppenreijs, A Annibal, G J C Vreeke, et al.Current Research in Food Science|December 20, 2024
Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivationL J H Sweers, M Mishyna, L M Ahrné, et al.Ultrasonics Sonochemistry|June 10, 2026
Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meatM Moghadam, T R Heyn, K Schwarz, et al.Applied Biochemistry and Biotechnology|April 12, 2001
Thermozymes and their applications: a review of recent literature and patentsM E Bruins, A E Janssen, R M BoomFaraday Discussions|December 14, 2012
Model for particle migration in bidisperse suspensions by use of effective temperatureH M Vollebregt, R G M van der Sman, R M BoomJournal of Agricultural and Food Chemistry|August 22, 2001
Upgrading of maatjes herring byproducts: production of crude fish oilI Aidos, A van der Padt, R M Boom, et al.Food Chemistry|April 29, 2014
The potential of aqueous fractionation of lupin seeds for high-protein foodsJ A M Berghout, R M Boom, A J van der GootBiotechnology and Bioengineering|April 28, 2004
Combined discrete particle and continuum model predicting solid-state fermentation in a drum fermentorM A I Schutyser, W J Briels, R M Boom, et al.Biotechnology and Bioengineering|August 12, 2003
Numerical simulation and PEPT measurements of a 3D conical helical-blade mixer: a high potential solids mixer for solid-state fermentationM A I Schutyser, W J Briels, A Rinzema, et al.Pageof 4