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Publications of Dry Food Processing

High-resolution thermography and modelling allows for improved characterization of drying sessile single droplets

Eijkelboom, N.M. , Swinkels, A.C.M. , Ruiter, J. de , Boom, R.M. , Wilms, P.F.C. , Schutyser, M.A.I. (2023) Journal of Food Engineering 341 (2023). - ISSN 0260-8774
Effect of oil content on pin-milling of soybean

Politiek, R.G.A. , Bruins, M.E. , Keppler, J.K. , Schutyser, M.A.I. (2022) Journal of Food Engineering 334 (2022). - ISSN 0260-8774
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying

Siemons, I. , Veser, J. , Boom, R.M. , Schutyser, M.A.I. , Sman, R.G.M. van der (2022) Food Hydrocolloids 126 (2022). - ISSN 0268-005X
Dry fractionation for protein enrichment of animal by-products and insects : A review

Sweers, L.J.H. , Politiek, R.G.A. , Lakemond, C.M.M. , Bruins, M.E. , Boom, R.M. , Fogliano, V. , Mishyna, M. , Keppler, J.K. , Schutyser, M.A.I. (2022) Journal of Food Engineering 313 (2022). - ISSN 0260-8774
Formulation engineering of food systems for 3D-printing applications – A review

Wilms, P. , Daffner, K. , Kern, C. , Gras, S.L. , Schutyser, M.A.I. , Kohlus, R. (2021) Food Research International 148 (2021). - ISSN 0963-9969
Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

Siccama, J.W. , Pegiou, E. , Zhang, L. , Mumm, R. , Hall, R.D. , Boom, R.M. , Schutyser, M.A.I. (2021) Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 142 (2021). - ISSN 0023-6438 - p. 1 - 10.
Temperature and presence of ethanol affect accumulation of intracellular trehalose in Lactobacillus plantarum WCFS1 upon pulsed electric field treatment

Vaessen, E.M.J. , Kemme, H.A. , Timmermans, R.A.H. , Schutyser, M.A.I. , Besten, H.M.W. den (2021) Bioelectrochemistry 137 (2021). - ISSN 1567-5394
Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development

Siemons, I. , Vaessen, E.M.J. , Oosterbaan van Peski, S.E. , Boom, R.M. , Schutyser, M.A.I. (2021) Journal of Food Engineering 292 (2021). - ISSN 0260-8774
Modifying sensory perception of chocolate coated rice waffles through bite-to-bite contrast: an application case study using 3D inkjet printing

Zhu, S. , Ribberink, Marieke , Wit, M. de , Schutyser, M.A.I. , Stieger, M.A. (2020) Food & Function (2020)12. - ISSN 2042-6496
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

Uribe-Wandurraga, Z.N. , Zhang, L. , Noort, M.W.J. , Schutyser, M.A.I. , García-Segovia, Purificación , Martínez-Monzó, Javier (2020) Food Bioprocess Technology 13 (2020). - ISSN 1935-5130 - p. 2029 - 2043.

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