M.A.I. (Maarten) Schutyser
M.A.I. (Maarten) Schutyser
Bestätigte E-Mail-Adresse bei wur.nl
Titel
Zitiert von
Zitiert von
Jahr
Concepts for further sustainable production of foods
AJ van der Goot, PJM Pelgrom, JAM Berghout, MEJ Geerts, L Jankowiak, ...
Journal of Food Engineering 168, 42-51, 2016
1422016
Dry fractionation for production of functional pea protein concentrates
PJM Pelgrom, AM Vissers, RM Boom, MAI Schutyser
Food Research International 53 (1), 232-239, 2013
1322013
The potential of dry fractionation processes for sustainable plant protein production
MAI Schutyser, AJ Van der Goot
Trends in Food Science & Technology 22 (4), 154-164, 2011
1312011
Single droplet drying for optimal spray drying of enzymes and probiotics
MAI Schutyser, J Perdana, RM Boom
Trends in Food Science & Technology 27 (2), 73-82, 2012
1192012
Aspergillus oryzae in solid-state and submerged fermentations: Progress report on a multi-disciplinary project
R te Biesebeke, G Ruijter, YSP Rahardjo, MJ Hoogschagen, ...
FEMS yeast research 2 (2), 245-248, 2002
1192002
Dry fractionation for sustainable production of functional legume protein concentrates
MAI Schutyser, PJM Pelgrom, AJ Van der Goot, RM Boom
Trends in Food Science & Technology 45 (2), 327-335, 2015
1082015
Dehydration and thermal inactivation of Lactobacillus plantarum WCFS1: Comparing single droplet drying to spray and freeze drying
J Perdana, L Bereschenko, MB Fox, JH Kuperus, M Kleerebezem, ...
Food Research International 54 (2), 1351-1359, 2013
732013
Discrete particle simulations predicting mixing behavior of solid substrate particles in a rotating drum fermenter
MAI Schutyser, JT Padding, FJ Weber, WJ Briels, A Rinzema, R Boom
Biotechnology and bioengineering 75 (6), 666-675, 2001
732001
Food engineering at multiple scales: case studies, challenges and the future—a European perspective
YH Roos, PJ Fryer, D Knorr, HP Schuchmann, K Schroën, MAI Schutyser, ...
Food Engineering Reviews 8 (2), 91-115, 2016
612016
3D printing of cereal-based food structures containing probiotics
L Zhang, Y Lou, MAI Schutyser
Food structure 18, 14-22, 2018
602018
Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1
J Perdana, MB Fox, C Siwei, RM Boom, MAI Schutyser
Food Research International 56, 9-17, 2014
592014
Pre-and post-treatment enhance the protein enrichment from milling and air classification of legumes
PJM Pelgrom, J Wang, RM Boom, MAI Schutyser
Journal of Food Engineering 155, 53-61, 2015
572015
Preparation of functional lupine protein fractions by dry separation
PJM Pelgrom, JAM Berghout, AJ van der Goot, RM Boom, MAI Schutyser
LWT-Food Science and Technology 59 (2), 680-688, 2014
552014
Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds
JAM Berghout, PJM Pelgrom, MAI Schutyser, RM Boom, AJ Van Der Goot
Journal of Food Engineering 150, 117-124, 2015
522015
Functional analysis of mildly refined fractions from yellow pea
PJM Pelgrom, RM Boom, MAI Schutyser
Food Hydrocolloids 44, 12-22, 2015
522015
Method development to increase protein enrichment during dry fractionation of starch-rich legumes
PJM Pelgrom, RM Boom, MAI Schutyser
Food and Bioprocess Technology 8 (7), 1495-1502, 2015
482015
The potential of electrospraying for hydrophobic film coating on foods
MKI Khan, MAI Schutyser, K Schroën, R Boom
Journal of Food Engineering 108 (3), 410-416, 2012
472012
Arabinoxylans concentrates from wheat bran by electrostatic separation
J Wang, E Smits, RM Boom, MAI Schutyser
Journal of Food Engineering 155, 29-36, 2015
462015
Thermomechanical morphology of peas and its relation to fracture behaviour
PJM Pelgrom, MAI Schutyser, RM Boom
Food and Bioprocess Technology 6 (12), 3317-3325, 2013
462013
Single‐droplet experimentation on spray drying: evaporation of a sessile droplet
J Perdana, MB Fox, MAI Schutyser, RM Boom
Chemical Engineering & Technology 34 (7), 1151-1158, 2011
462011
Das System kann den Vorgang jetzt nicht ausführen. Versuchen Sie es später erneut.
Artikel 1–20