World's Best Scientists 2026 revealed!
Award Badge
Engineering and Technology
Netherlands
2026
Award Badge
Chemistry
Netherlands
2025

D-Index & Metrics

Chemistry

D-Index
88
Citations
26519
World Ranking
2301
National Ranking
53

Engineering and Technology

D-Index
84
Citations
23376
World Ranking
422
National Ranking
11

Research.com Recognitions

  • 2026 - Research.com Engineering and Technology in Netherlands Leader Award
  • 2025 - Research.com Chemistry in Netherlands Leader Award
  • 2025 - Research.com Engineering and Technology in Netherlands Leader Award
  • 2022 - Research.com Chemistry in Netherlands Leader Award

Overview

Remko M. Boom is affiliated with Wageningen University & Research in the Netherlands. Their research spans several disciplines within agricultural and biological sciences as well as engineering, with a primary focus on food science and related subfields.

The scientist's work mainly covers topics related to proteins in food systems, food composition and properties, polysaccharides composition and applications, microencapsulation and drying processes, protein hydrolysis and bioactive peptides, meat and animal product quality, and food chemistry and fat analysis.

Frequent publication venues for their work include:

  • Journal of Food Engineering
  • Food Hydrocolloids
  • Innovative Food Science & Emerging Technologies
  • Food Research International
  • LWT

Their collaboration network includes coauthors such as Maarten A.I. Schutyser, Julia K. Keppler, Anja E.M. Janssen, Albert van der Padt, and Lu Zhang, reflecting sustained research partnerships.

Representative recent publications are:

  • Texture methods for evaluating meat and meat analogue structures: A review, 2021, Food Control
  • Small and large oscillatory shear properties of concentrated proteins, 2020, Food Hydrocolloids
  • Digitalisation and Artificial Intelligence for sustainable food systems, 2022, Trends in Food Science & Technology
  • Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures, 2020, Powder Technology
  • Less refined ingredients have lower environmental impact - A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops, 2021, Journal of Cleaner Production

The scientist's work largely contributes to advancements in understanding protein behavior and properties in food systems, as well as the environmental impact of ingredient processing.

Their scientific output includes significant studies on texture evaluation methods, rheological properties of proteins, applications of artificial intelligence in sustainable food systems, powder technology relevant to food ingredients, and environmental life cycle assessments.

Best Publications

  • Microstructures in phase-inversion membranes: Part I. Formation of macrovoids

    C.A. Smolders;A.J. Reuvers;R.M. Boom;I.M. Wienk

  • Structuring processes for meat analogues

    Birgit L. Dekkers;Remko M. Boom;Atze Jan van der Goot

  • Recent advances in the formation of phase inversion membranes made from amorphous or semi-crystalline polymers

    I.M. Wienk;R.M. Boom;M.A.M. Beerlage;A.M.W. Bulte

  • Microstructures in phase inversion membranes. Part II. The role of a polymeric additive

    R.M. Boom;I.M. Wienk;Th. van den Boomgaard;C.A. Smolders

  • Membrane fractionation of milk: state of the art and challenges

    G.B.P.W. Brans;C.G.P.H. Schroën;R.G.M. van der Sman;R.M. Boom

  • Lattice Boltzmann simulations of droplet formation in a T-shaped microchannel

    S. van der Graaf;T. Nisisako;C.G.P.H. Schroën;R.G.M. van der Sman

  • Thermozymes and their applications

    Marieke E. Bruins;Anja E. M. Janssen;Remko M. Boom

  • Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

    Floor K.G. Schreuders;Birgit L. Dekkers;Igor Bodnár;Philipp Erni

  • Preparation of double emulsions by membrane emulsification—a review

    S. van der Graaf;C.G.P.H. Schroën;R.M. Boom

  • Modification methods for poly(arylsulfone) membranes: A mini-review focusing on surface modification

    Norhan Nady;Maurice C.R. Franssen;Han Zuilhof;Mohamed S. Mohy Eldin

  • Dry fractionation for sustainable production of functional legume protein concentrates

    M.A.I. Schutyser;P.J.M. Pelgrom;A.J. van der Goot;R.M. Boom

  • Peptides are building blocks of heat-induced fibrillar protein aggregates of beta-lactoglobulin formed at pH 2.

    Cynthia Akkermans;Paul Venema;Atze Jan van der Goot;Harry Gruppen

  • Electroporation of cells in microfluidic devices: a review

    MB Fox;DC Esveld;A Valero;R Regina Lüttge

  • Dry fractionation for production of functional pea protein concentrates

    Pascalle J.M. Pelgrom;Anne M. Vissers;Remko M. Boom;Maarten A.I. Schutyser

  • Concepts for further sustainable production of foods

    A.J. van der Goot;P.J.M. Pelgrom;J.A.M. Berghout;M.E.J. Geerts

  • Nanofiltration of multi-component feeds. Interactions between neutral and charged components and their effect on retention

    G. Bargeman;J.M. Vollenbroek;J. Straatsma;C.G.P.H. Schroën

  • Premix emulsification: A review

    A. Nazir;C.G.P.H. Schroën;R.M. Boom

  • Texture methods for evaluating meat and meat analogue structures: A review

    Floor K.G. Schreuders;Miek Schlangen;Konstantina Kyriakopoulou;Remko M. Boom

  • Micrometer-sized fibrillar protein aggregates from soy glycinin and soy protein isolate.

    C. Akkermans;A. J. Van der Goot;P. Venema;H. Gruppen

  • Shear structuring as a new method to make anisotropic structures from soy-gluten blends

    Katarzyna J. Grabowska;Stavroula Tekidou;Remko M. Boom;Atze-Jan van der Goot

  • Analysis of droplet formation and interactions during cross-flow membrane emulsification

    A.J. Abrahamse;R. van Lierop;R.G.M. van der Sman;A. van der Padt

  • Status of cross-flow membrane emulsification and outlook for industrial application

    A.J Gijsbertsen-Abrahamse;A van der Padt;R.M Boom

Frequent Co-Authors

Karin Schroën
Karin Schroën Wageningen University & Research
Atze Jan van der Goot
Atze Jan van der Goot Wageningen University & Research
C.A. Smolders
C.A. Smolders University of Twente
Han Zuilhof
Han Zuilhof Wageningen University & Research
Xiao Dong Chen
Xiao Dong Chen Soochow University
Marcel H. Zwietering
Marcel H. Zwietering Wageningen University & Research
Erik van der Linden
Erik van der Linden Wageningen University & Research
Jörg Hinrichs
Jörg Hinrichs University of Hohenheim
Antonius T. M. Marcelis
Antonius T. M. Marcelis Wageningen University & Research
Mary B. Chan-Park
Mary B. Chan-Park Nanyang Technological University

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Best Scientists Citing Remko M. Boom

Trending Scientists

Recently Published Articles