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Remko M Boom

Showing results (11-20 of 73) with videos related to

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Food Chemistry|August 2, 2018
Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetryQi Luo, Dongxin Chen, Remko M Boom, et al.
Journal of Agricultural and Food Chemistry|June 4, 2013
Effects of carbohydrates on the oNPG converting activity of β-galactosidasesAnja Warmerdam, Jue Wang, Remko M Boom, et al.
Food & Function|September 26, 2018
Interactions between acid and proteins under in vitro gastric condition - a theoretical and experimental quantificationQi Luo, Wenting Zhan, Remko M Boom, et al.
Food Chemistry|September 25, 2016
Understanding leaf membrane protein extraction to develop a food-grade processAngelica Tamayo Tenorio, Remko M Boom, Atze Jan van der Goot
Food Research International (Ottawa, Ont.)|March 28, 2018
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite materialBirgit L Dekkers, Remko M Boom, Atze Jan van der Goot
Foods (Basel, Switzerland)|March 25, 2022
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food IngredientsAndrea Rivera Del Rio, Remko M Boom, Anja E M Janssen
Biotechnology Progress|October 15, 2013
Kinetic characterization of galacto-oligosaccharide (GOS) synthesis by three commercially important β-galactosidasesAnja Warmerdam, Filippos K Zisopoulos, Remko M Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|February 24, 2009
Characterization of emulsification at flat microchannel Y junctionsMaartje L J Steegmans, Karin G P H Schroën, Remko M Boom
Journal of Agricultural and Food Chemistry|July 26, 2002
Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oilsIsabel Aidos, Albert van der Padt, Joop B Luten, et al.
Biomacromolecules|December 11, 2007
Effect of pressure and temperature on the gelatinization of starch at various starch concentrationsTim Baks, Marieke E Bruins, Anja E M Janssen, et al.
Pageof 8

Showing results (11-20 of 73) with videos related to

Sort By:
Pageof 8
Food Chemistry|August 2, 2018
Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetryQi Luo, Dongxin Chen, Remko M Boom, et al.
Journal of Agricultural and Food Chemistry|June 4, 2013
Effects of carbohydrates on the oNPG converting activity of β-galactosidasesAnja Warmerdam, Jue Wang, Remko M Boom, et al.
Food & Function|September 26, 2018
Interactions between acid and proteins under in vitro gastric condition - a theoretical and experimental quantificationQi Luo, Wenting Zhan, Remko M Boom, et al.
Food Chemistry|September 25, 2016
Understanding leaf membrane protein extraction to develop a food-grade processAngelica Tamayo Tenorio, Remko M Boom, Atze Jan van der Goot
Food Research International (Ottawa, Ont.)|March 28, 2018
Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite materialBirgit L Dekkers, Remko M Boom, Atze Jan van der Goot
Foods (Basel, Switzerland)|March 25, 2022
Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food IngredientsAndrea Rivera Del Rio, Remko M Boom, Anja E M Janssen
Biotechnology Progress|October 15, 2013
Kinetic characterization of galacto-oligosaccharide (GOS) synthesis by three commercially important β-galactosidasesAnja Warmerdam, Filippos K Zisopoulos, Remko M Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|February 24, 2009
Characterization of emulsification at flat microchannel Y junctionsMaartje L J Steegmans, Karin G P H Schroën, Remko M Boom
Journal of Agricultural and Food Chemistry|July 26, 2002
Seasonal changes in crude and lipid composition of herring fillets, byproducts, and respective produced oilsIsabel Aidos, Albert van der Padt, Joop B Luten, et al.
Biomacromolecules|December 11, 2007
Effect of pressure and temperature on the gelatinization of starch at various starch concentrationsTim Baks, Marieke E Bruins, Anja E M Janssen, et al.
Pageof 8