Patrick Wilms

机构：Wageningen University & Research · ORCID：0000-0003-1139-233X

发表论文 29 篇 · 总被引 508 次 · h-index 11

代表论文

• Particle structure development during spray drying from a single droplet to pilot-scale perspective (2022 · Journal of Food Engineering · 被引 86)
• The Impact of “Home Office” Work on Physical Activity and Sedentary Behavior during the COVID-19 Pandemic: A Systematic Review (2022 · International Journal of Environmental Research and Public Health · 被引 78)
• Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing (2023 · Food Hydrocolloids · 被引 44)
• Dry Fractionation for Sustainable Production of Functional, Nutritional and Palatable Grain Legume Protein Ingredients (2025 · Food Engineering Reviews · 被引 42)
• Macroscopic rheology of non-Brownian suspensions at high shear rates: the influence of solid volume fraction and non-Newtonian behaviour of the liquid phase (2021 · Rheologica Acta · 被引 29)
• Dry fractionation of chickpea flour: Impact of de-oiling and flow aids (2024 · Powder Technology · 被引 17)