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Engineering and Technology
Netherlands
2026
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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
423
National Ranking
11

Remko M. Boom publication distribution in Engineering and Technology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Engineering and Technology in 2026. The highlighted bar marks where Remko M. Boom sits on this spectrum.

38–47 publications: 20 scientists 48–57 publications: 35 scientists 58–67 publications: 96 scientists 68–77 publications: 135 scientists 78–87 publications: 190 scientists 88–97 publications: 259 scientists 98–107 publications: 283 scientists 108–117 publications: 369 scientists 118–127 publications: 341 scientists 128–137 publications: 386 scientists 138–147 publications: 372 scientists 148–157 publications: 457 scientists 158–167 publications: 415 scientists 168–177 publications: 407 scientists 178–187 publications: 421 scientists 188–197 publications: 378 scientists 198–207 publications: 403 scientists 208–217 publications: 317 scientists 218–227 publications: 346 scientists 228–237 publications: 321 scientists 238–247 publications: 260 scientists 248–257 publications: 280 scientists 258–267 publications: 240 scientists 268–277 publications: 214 scientists 278–287 publications: 242 scientists 288–297 publications: 203 scientists 298–307 publications: 166 scientists 308–317 publications: 154 scientists 318–327 publications: 175 scientists 328–337 publications: 159 scientists 338–347 publications: 99 scientists 348–357 publications: 131 scientists 358–367 publications: 106 scientists 368–377 publications: 118 scientists 378–387 publications: 97 scientists 388–397 publications: 108 scientists 398–407 publications: 82 scientists 408–417 publications: 71 scientists 418–427 publications: 64 scientists 428–437 publications: 55 scientists 438–447 publications: 54 scientists 448–457 publications: 60 scientists 458–467 publications: 47 scientists 468–477 publications: 40 scientists 478–487 publications: 30 scientists 488–497 publications: 29 scientists 498–507 publications: 38 scientists 508–517 publications: 40 scientists 518–527 publications: 32 scientists 528–537 publications: 23 scientists 538–547 publications: 28 scientists 548–557 publications: 23 scientists 558–567 publications: 19 scientists 568–577 publications: 16 scientists 578–587 publications: 17 scientists 588–597 publications: 18 scientists 598–607 publications: 22 scientists 608–617 publications: 15 scientists 618–627 publications: 9 scientists 628–637 publications: 11 scientists 638–647 publications: 21 scientists 648–657 publications: 12 scientists 658–667 publications: 9 scientists 668–677 publications: 11 scientists 678–687 publications: 9 scientists 688–697 publications: 6 scientists 698–707 publications: 14 scientists 708–717 publications: 7 scientists 718–727 publications: 8 scientists 728–737 publications: 10 scientists 738–747 publications: 9 scientists 748–757 publications: 5 scientists 758–767 publications: 5 scientists 768–777 publications: 11 scientists 778–787 publications: 7 scientists 788–797 publications: 2 scientists 798–803 publications: 4 scientists 804+ publications: 100 scientists
38 publications 804+

This scientist: 447 publications — 92nd percentile

92% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 804 publications or more.

Remko M. Boom D-index placement in Engineering and Technology in 2026

The chart shows the D-index (discipline H-index) distribution of Engineering and Technology scientists ranked by Research.com in 2026. The highlighted bar marks where Remko M. Boom sits on this spectrum.

30 D-Index: 59 scientists 31 D-Index: 114 scientists 32 D-Index: 129 scientists 33 D-Index: 189 scientists 34 D-Index: 200 scientists 35 D-Index: 262 scientists 36 D-Index: 311 scientists 37 D-Index: 312 scientists 38 D-Index: 350 scientists 39 D-Index: 385 scientists 40 D-Index: 348 scientists 41 D-Index: 362 scientists 42 D-Index: 426 scientists 43 D-Index: 380 scientists 44 D-Index: 310 scientists 45 D-Index: 341 scientists 46 D-Index: 301 scientists 47 D-Index: 306 scientists 48 D-Index: 271 scientists 49 D-Index: 246 scientists 50 D-Index: 210 scientists 51 D-Index: 253 scientists 52 D-Index: 213 scientists 53 D-Index: 221 scientists 54 D-Index: 195 scientists 55 D-Index: 186 scientists 56 D-Index: 170 scientists 57 D-Index: 167 scientists 58 D-Index: 166 scientists 59 D-Index: 144 scientists 60 D-Index: 152 scientists 61 D-Index: 141 scientists 62 D-Index: 138 scientists 63 D-Index: 131 scientists 64 D-Index: 118 scientists 65 D-Index: 114 scientists 66 D-Index: 119 scientists 67 D-Index: 95 scientists 68 D-Index: 87 scientists 69 D-Index: 77 scientists 70 D-Index: 89 scientists 71 D-Index: 69 scientists 72 D-Index: 54 scientists 73 D-Index: 46 scientists 74 D-Index: 55 scientists 75 D-Index: 54 scientists 76 D-Index: 49 scientists 77 D-Index: 53 scientists 78 D-Index: 46 scientists 79 D-Index: 28 scientists 80 D-Index: 39 scientists 81 D-Index: 36 scientists 82 D-Index: 24 scientists 83 D-Index: 26 scientists 84 D-Index: 36 scientists 85 D-Index: 18 scientists 86 D-Index: 25 scientists 87 D-Index: 19 scientists 88 D-Index: 26 scientists 89 D-Index: 27 scientists 90 D-Index: 23 scientists 91 D-Index: 15 scientists 92 D-Index: 12 scientists 93 D-Index: 9 scientists 94 D-Index: 15 scientists 95 D-Index: 10 scientists 96 D-Index: 13 scientists 97 D-Index: 13 scientists 98 D-Index: 9 scientists 99 D-Index: 7 scientists 100 D-Index: 7 scientists 101 D-Index: 8 scientists 102 D-Index: 7 scientists 103 D-Index: 7 scientists 104 D-Index: 9 scientists 105 D-Index: 6 scientists 106 D-Index: 9 scientists 107+ D-Index: 99 scientists
30 D-Index 107+

This scientist: 84 D-Index — 96th percentile

96% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 107 D-Index or more.

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

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