| 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 | 118 | 2011 |
| 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 | 117 | 2002 |
| 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 | 111 | 2016 |
| 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 | 110 | 2013 |
| 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 | 110 | 2012 |
| 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 | 85 | 2015 |
| 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 | 72 | 2001 |
| 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 | 62 | 2013 |
| 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 | 57 | 2016 |
| 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 | 49 | 2014 |
| 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 | 48 | 2015 |
| Three‐dimensional simulation of grain mixing in three different rotating drum designs for solid‐state fermentation MAI Schutyser, FJ Weber, WJ Briels, RM Boom, A Rinzema Biotechnology and bioengineering 79 (3), 284-294, 2002 | 45 | 2002 |
| 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 | 43 | 2015 |
| 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 | 43 | 2014 |
| 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 | 43 | 2013 |
| Functional analysis of mildly refined fractions from yellow pea PJM Pelgrom, RM Boom, MAI Schutyser Food Hydrocolloids 44, 12-22, 2015 | 42 | 2015 |
| Suspension separation with deterministic ratchets at moderate Reynolds numbers YS Lubbersen, MAI Schutyser, RM Boom Chemical engineering science 73, 314-320, 2012 | 42 | 2012 |
| 3D printing of cereal-based food structures containing probiotics L Zhang, Y Lou, MAI Schutyser Food structure 18, 14-22, 2018 | 41 | 2018 |
| Substrate aggregation due to aerial hyphae during discontinuously mixed solid‐state fermentation with Aspergillus oryzae: Experiments and modeling MAI Schutyser, P De Pagter, FJ Weber, WJ Briels, RM Boom, A Rinzema Biotechnology and bioengineering 83 (5), 503-513, 2003 | 41 | 2003 |
| Arabinoxylans concentrates from wheat bran by electrostatic separation J Wang, E Smits, RM Boom, MAI Schutyser Journal of Food Engineering 155, 29-36, 2015 | 40 | 2015 |
