M.A.I. (Maarten) Schutyser
M.A.I. (Maarten) Schutyser
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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
1452016
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
1392013
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
1342011
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
1232012
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
1222002
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
1212015
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
782013
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
3D printing of cereal-based food structures containing probiotics
L Zhang, Y Lou, MAI Schutyser
Food structure 18, 14-22, 2018
682018
Food engineering at multiple scales: case studies, challenges and the future—a European perspective
YH Roos, PJ Fryer, D Knorr, HP Schuchmann, K SchroŽn, MAI Schutyser, ...
Food Engineering Reviews 8 (2), 91-115, 2016
632016
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
632014
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
612015
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
582014
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
542015
Functional analysis of mildly refined fractions from yellow pea
PJM Pelgrom, RM Boom, MAI Schutyser
Food Hydrocolloids 44, 12-22, 2015
542015
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
532019
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
522015
The potential of electrospraying for hydrophobic film coating on foods
MKI Khan, MAI Schutyser, K SchroŽn, R Boom
Journal of Food Engineering 108 (3), 410-416, 2012
492012
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
482013
Porosity, bulk density, and volume reduction during drying: Review of measurement methods and coefficient determinations
J Qiu, S Khalloufi, A Martynenko, G Van Dalen, M Schutyser, ...
Drying Technology 33 (14), 1681-1699, 2015
472015
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Artikelen 1–20