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Remko Boom

Showing results (1-10 of 17) with videos related to

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Lab on a Chip|January 5, 2012
A microfluidic method to study demulsification kineticsThomas Krebs, Karin Schroen, Remko Boom
Lab on a Chip|August 16, 2005
A new pulsed electric field microreactor: comparison between the laboratory and microtechnology scaleMartijn Fox, Erik Esveld, Regina Luttge, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pHMatthias Funke, Zsofia Megmondja, Remko Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|November 25, 2010
Mechanical characterization and pH response of fibril-reinforced microcapsules prepared by layer-by-layer adsorptionFrancisco J Rossier-Miranda, Karin Schroën, Remko Boom
Langmuir : the ACS Journal of Surfaces and Colloids|July 1, 2009
A geometric model for the dynamics of microchannel emulsificationEduard van der Zwan, Karin Schroën, Remko Boom
Lab on a Chip|December 8, 2009
Parallelized edge-based droplet generation (EDGE) devicesKoen van Dijke, Gert Veldhuis, Karin Schroën, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Dynamic flavor release from chewing gum: Mechanisms of releaseEmma B A Hinderink, Shane Avison, Remko Boom, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutionsOmbeline Viry, Remko Boom, Shane Avison, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibersZhaojun Wang, Bei Tian, Remko Boom, et al.
Food Chemistry|May 7, 2014
Isoflavone extraction from okara using water as extractantLena Jankowiak, Nikolaos Kantzas, Remko Boom, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Lab on a Chip|January 5, 2012
A microfluidic method to study demulsification kineticsThomas Krebs, Karin Schroen, Remko Boom
Lab on a Chip|August 16, 2005
A new pulsed electric field microreactor: comparison between the laboratory and microtechnology scaleMartijn Fox, Erik Esveld, Regina Luttge, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Interfacial properties of dry-fractionated lentil protein concentrates and their water-extracted soluble and insoluble fractions as affected by pHMatthias Funke, Zsofia Megmondja, Remko Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|November 25, 2010
Mechanical characterization and pH response of fibril-reinforced microcapsules prepared by layer-by-layer adsorptionFrancisco J Rossier-Miranda, Karin Schroën, Remko Boom
Langmuir : the ACS Journal of Surfaces and Colloids|July 1, 2009
A geometric model for the dynamics of microchannel emulsificationEduard van der Zwan, Karin Schroën, Remko Boom
Lab on a Chip|December 8, 2009
Parallelized edge-based droplet generation (EDGE) devicesKoen van Dijke, Gert Veldhuis, Karin Schroën, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Dynamic flavor release from chewing gum: Mechanisms of releaseEmma B A Hinderink, Shane Avison, Remko Boom, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
A predictive model for flavor partitioning and protein-flavor interactions in fat-free dairy protein solutionsOmbeline Viry, Remko Boom, Shane Avison, et al.
Food Research International (Ottawa, Ont.)|May 22, 2019
Understanding the role of air and protein phase on mechanical anisotropy of calcium caseinate fibersZhaojun Wang, Bei Tian, Remko Boom, et al.
Food Chemistry|May 7, 2014
Isoflavone extraction from okara using water as extractantLena Jankowiak, Nikolaos Kantzas, Remko Boom, et al.
Pageof 2