M.A.I. (Maarten) Schutyser
M.A.I. (Maarten) Schutyser
Verified email at wur.nl
Cited by
Cited by
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
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
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
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
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
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
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
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
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
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
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
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
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
3D printing of cereal-based food structures containing probiotics
L Zhang, Y Lou, MAI Schutyser
Food structure 18, 14-22, 2018
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
Functional analysis of mildly refined fractions from yellow pea
PJM Pelgrom, RM Boom, MAI Schutyser
Food Hydrocolloids 44, 12-22, 2015
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
Suspension separation with deterministic ratchets at moderate Reynolds numbers
YS Lubbersen, MAI Schutyser, RM Boom
Chemical engineering science 73, 314-320, 2012
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
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
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