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Remko M Boom

Showing results (31-40 of 73) with videos related to

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International Journal of Food Microbiology|October 17, 2002
Quantifying recontamination through factory environments--a reviewEsther D den Aantrekker, Remko M Boom, Marcel H Zwietering, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|August 16, 2008
Microchannel emulsification: from computational fluid dynamics to predictive analytical modelKoen C van Dijke, Karin C P G H Schroën, Remko M Boom
Annual Review of Food Science and Technology|January 5, 2021
Alternatives to Meat and DairyKonstantina Kyriakopoulou, Julia K Keppler, Atze Jan van der Goot, et al.
Current Research in Food Science|May 18, 2023
Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracyYizhou Ma, Jelle Potappel, Maarten A I Schutyser, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 9, 2009
Dynamic interfacial tension measurements with microfluidic Y-junctionsMaartje L J Steegmans, Anja Warmerdam, Karin G P H Schroën, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?Laurens J Antuma, Isabell Steiner, Vasil M Garamus, et al.
Food Chemistry|April 9, 2022
In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredientsAndrea Rivera Del Rio, Anna C Möller, Remko M Boom, et al.
The FEBS Journal|November 21, 2008
Increased susceptibility of beta-glucosidase from the hyperthermophile Pyrococcus furiosus to thermal inactivation at higher pressuresMarieke E Bruins, Filip Meersman, Anja E M Janssen, et al.
Journal of Agricultural and Food Chemistry|May 23, 2009
Pressure-aided proteolysis of beta-caseinMarieke E Bruins, Nathalie Creusot, Harry Gruppen, et al.
Pageof 8

Showing results (31-40 of 73) with videos related to

Sort By:
Pageof 8
International Journal of Food Microbiology|October 17, 2002
Quantifying recontamination through factory environments--a reviewEsther D den Aantrekker, Remko M Boom, Marcel H Zwietering, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Shear structuring as a new method to make anisotropic structures from soy-gluten blendsKatarzyna J Grabowska, Stavroula Tekidou, Remko M Boom, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|August 16, 2008
Microchannel emulsification: from computational fluid dynamics to predictive analytical modelKoen C van Dijke, Karin C P G H Schroën, Remko M Boom
Annual Review of Food Science and Technology|January 5, 2021
Alternatives to Meat and DairyKonstantina Kyriakopoulou, Julia K Keppler, Atze Jan van der Goot, et al.
Current Research in Food Science|May 18, 2023
Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracyYizhou Ma, Jelle Potappel, Maarten A I Schutyser, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 9, 2009
Dynamic interfacial tension measurements with microfluidic Y-junctionsMaartje L J Steegmans, Anja Warmerdam, Karin G P H Schroën, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?Laurens J Antuma, Isabell Steiner, Vasil M Garamus, et al.
Food Chemistry|April 9, 2022
In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredientsAndrea Rivera Del Rio, Anna C Möller, Remko M Boom, et al.
The FEBS Journal|November 21, 2008
Increased susceptibility of beta-glucosidase from the hyperthermophile Pyrococcus furiosus to thermal inactivation at higher pressuresMarieke E Bruins, Filip Meersman, Anja E M Janssen, et al.
Journal of Agricultural and Food Chemistry|May 23, 2009
Pressure-aided proteolysis of beta-caseinMarieke E Bruins, Nathalie Creusot, Harry Gruppen, et al.
Pageof 8