| Microstructures in phase-inversion membranes. Part 1. Formation of macrovoids CA Smolders, AJ Reuvers, RM Boom, IM Wienk Journal of membrane science 73 (2-3), 259-275, 1992 | 1144 | 1992 |
| Structuring processes for meat analogues BL Dekkers, RM Boom, AJ van der Goot Trends in Food Science & Technology 81, 25-36, 2018 | 748 | 2018 |
| Recent advances in the formation of phase inversion membranes made from amorphous or semi-crystalline polymers IM Wienk, RM Boom, MAM Beerlage, AMW Bulte, CA Smolders, ... Journal of membrane science 113 (2), 361-371, 1996 | 630 | 1996 |
| Membrane fractionation of milk: state of the art and challenges G Brans, C Schroën, RGM Van der Sman, RM Boom Journal of Membrane Science 243 (1-2), 263-272, 2004 | 584 | 2004 |
| Microstructures in phase inversion membranes. Part 2. The role of a polymeric additive RM Boom, IM Wienk, T Van den Boomgaard, CA Smolders Journal of membrane science 73 (2-3), 277-292, 1992 | 574 | 1992 |
| Lattice Boltzmann simulations of droplet formation in a T-shaped microchannel S Van der Graaf, T Nisisako, C Schroën, RGM Van Der Sman, RM Boom Langmuir 22 (9), 4144-4152, 2006 | 462 | 2006 |
| Thermozymes and their applications: a review of recent literature and patents ME Bruins, AEM Janssen, RM Boom Applied biochemistry and biotechnology 90 (2), 155-186, 2001 | 418 | 2001 |
| Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation FKG Schreuders, BL Dekkers, I Bodnár, P Erni, RM Boom, ... Journal of Food Engineering 261, 32-39, 2019 | 405 | 2019 |
| Preparation of double emulsions by membrane emulsification—a review S Van Der Graaf, C Schroën, RM Boom Journal of Membrane Science 251 (1-2), 7-15, 2005 | 395 | 2005 |
| 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 | 362 | 2015 |
| Modification methods for poly (arylsulfone) membranes: A mini-review focusing on surface modification N Nady, MCR Franssen, H Zuilhof, MSM Eldin, R Boom, K Schroën Desalination 275 (1-3), 1-9, 2011 | 353 | 2011 |
| Electroporation of cells in microfluidic devices: a review MB Fox, DC Esveld, A Valero, R Luttge, HC Mastwijk, PV Bartels, ... Analytical and bioanalytical chemistry 385 (3), 474-485, 2006 | 338 | 2006 |
| Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2 C Akkermans, P Venema, AJ van der Goot, H Gruppen, EJ Bakx, ... Biomacromolecules 9 (5), 1474-1479, 2008 | 334 | 2008 |
| 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 | 313 | 2013 |
| 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 | 300 | 2016 |
| Nanofiltration of multi-component feeds. Interactions between neutral and charged components and their effect on retention G Bargeman, JM Vollenbroek, J Straatsma, C Schroën, RM Boom Journal of membrane science 247 (1-2), 11-20, 2005 | 248 | 2005 |
| Premix emulsification: A review A Nazir, K Schroën, R Boom Journal of Membrane Science 362 (1-2), 1-11, 2010 | 243 | 2010 |
| Texture methods for evaluating meat and meat analogue structures: A review FKG Schreuders, M Schlangen, K Kyriakopoulou, RM Boom, ... Food control 127, 108103, 2021 | 241 | 2021 |
| Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate C Akkermans, AJ Van der Goot, P Venema, H Gruppen, JM Vereijken, ... Journal of Agricultural and Food Chemistry 55 (24), 9877-9882, 2007 | 223 | 2007 |
| Shear structuring as a new method to make anisotropic structures from soy–gluten blends KJ Grabowska, S Tekidou, RM Boom, AJ van der Goot Food Research International 64, 743-751, 2014 | 203 | 2014 |
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
