logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
J

Job Ubbink

university of minnesota

43H指数
191论文数
7.0K被引数
收录论文 58
发表时间
logo
Water Relationships of Whey Permeate Powders
errJournal of Food Science
IF3.4
err2026-01-31
err0
errOAAI
errTsung-Yueh Benjamin Peng; Didem Sözeri Atik; Job Ubbink
err分享
err收藏
Use of Low-Cost Devices for Water Activity Determination by Cottage Food Producers低成本设备在食品生产商中的应用：水分活度的测定
errJournal of Food Science
IF3.4
err2025-08-03
err0
errOAAI
errJanice Cheng; Morrine Omolo; Cecia Flores-Sanchez; Job Ubbink
err分享
err收藏
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society从加工食品到超加工食品：一种行业模式的演变及其对膳食质量、健康和社会的影响
errANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY
IF12.4
err2024-11-13
err0
PREAI
errUbbink, Job; Levine, Allen S.
err分享
err收藏
Improving functionality and texturization potential of novel pennycress Improving functionality and texturization potential of novel pennycress (Thlaspi arvense) protein by inducing polymerization (Thlaspi arvense) protein by inducing polymerization
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err0
PREAI
errMitacek, Rachel M.; Ubbink, Job; Ismail, Baraem P.
err分享
err收藏
Effect of cooking time and conditions on the textural properties of meat analogues developed for stew-based dishes烹饪时间和条件对为炖菜开发的肉类类似物的质地特性的影响
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2024-03-01
err1
PREAI
errMuhialdin, Belal J.; Ubbink, Job
err分享
err收藏
Effect of water content and aging on the elastic properties of extruded pea protein isolate
errPHYSICS OF FLUIDS
IF4.3
err2023-08-22
err4
PREAI
errUbbink, Job; Muhialdin, Belal J.
err分享
err收藏
Effects of pH and aging on the texture and physicochemical properties of extruded pea protein isolate
errFOOD HYDROCOLLOIDS
IF12.4
err2023-07-01
err16
PREAI
errMuhialdin, Belal J.; Ubbink, Job
err分享
err收藏
Texturization of pea protein isolate by micro compounding
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-01-01
err11
PREAI
errTingle, Christina F.; McClintic, Kenzie; Zervoudakis, Aristotle J.; Muhialdin, Belal J.; Ubbink, Job
err分享
err收藏
Editorial overview: Food physics and materials science: Physical approaches in current food research
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2022-12-01
err0
PREAI
errUbbink, Job
err分享
err收藏
Protein physical state in meat analogue processing
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2022-06-01
err25
errOAAI
errUbbink, Job; Muhialdin, Belal J.
err分享
err收藏
Scaling relations in rheology of concentrated starches and maltodextrins
errFOOD HYDROCOLLOIDS
IF12.4
err2022-03-01
err17
errOAAI
errvan der Sman, R. G. M.; Ubbink, Job; Dupas-Langlet, Marina; Kristiawan, Magdalena; Siemons, Isabel
err分享
err收藏
Potential for the processing of Brazilian fruits - A review of approaches based on the state diagram
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-02-01
err9
errOAAI
errSviech, Fernanda; Ubbink, Job; Prata, Ana Silvia
err分享
err收藏
Observations on the formation and textural properties of tapiocas, a traditional cassava-based food from the Northeast of Brazil
errINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
IF3.6
err2021-12-01
err1
errOAAI
errLandim Parente, Gisleania Dourado; Macedo, Flora de Almeida; Melo Diniz, Natasha Carolina; da Conceicao, Marta Maria; Ubbink, Job; Mattos Braga, Ana Luiza
err分享
err收藏
Fortification of traditional tapioca pancakes from the Brazilian northeast with microencapsulated carrot carotenoid
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-12-01
err1
PREAI
errLandim Parente, Gisleania Dourado; Nunes de Melo, Bruno Davinci; de Souza, Jaciel Albuquerque; da Conceicao, Marta Maria; Ubbink, Job; Mattos Braga, Ana Luiza
err分享
err收藏
Analysis of the effect of sugars and organic acids on the ice melting behavior of pitanga and araza pulp by differential scanning calorimetry (DSC)
errTHERMOCHIMICA ACTA
IF3.5
err2021-06-01
err10
PREAI
errSviech, Fernanda; Ubbink, Job; Prata, Ana Silvia
err分享
err收藏
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-12-01
err26
PREAI
errUbbink, Job; Dupas-Langlet, Marina
err分享
err收藏
Antiplasticization and phase behavior in phase-separated modified starch-sucrose blends: A positron lifetime and solid-state NMR study
errCARBOHYDRATE POLYMERS
IF12.5
err2020-12-01
err12
PREAI
errMartini, Francesca; Hughes, David J.; Bonisch, Gabriela Badolato; Zwick, Thomas; Schafer, Christian; Geppi, Marco; Alam, M. Ashraf; Ubbink, Job
err分享
err收藏
Drying of Maltodextrin solution in a vacuum spray dryer
errCHEMICAL ENGINEERING RESEARCH & DESIGN
IF3.9
err2019-06-01
err18
PREAI
errRamos, Fernanda de Melo; Ubbink, Job; Silveira Junior, Vivaldo; Prata, Ana Silvia
err分享
err收藏
Influence of blend ratio and water content on the rheology and fragility of maltopolymer/maltose blends
errCARBOHYDRATE POLYMERS
IF12.5
err2019-06-01
err11
PREAI
errDupas-Langlet, Marina; Meunier, Vincent; Pouzot, Matthieu; Ubbink, Job
err分享
err收藏
Phase separation in amorphous hydrophobically modified starch-sucrose blends: Glass transition, matrix dynamics and phase behavior
errCARBOHYDRATE POLYMERS
IF12.5
err2018-11-01
err28
errOAAI
errHughes, David J.; Bonisch, Gabriela Badolato; Zwick, Thomas; Schafer, Christian; Tedeschi, Concetta; Leuenberger, Bruno; Martini, Francesca; Mencarini, Giacomo; Geppi, Marco; Alam, M. Ashraf; Ubbink, Job
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
R
Raffaele Mezzenga
H 指数: 96 · 论文数: 633
H
Henk J. Blom
H 指数: 95 · 论文数: 522
A
Allen S. Levine
H 指数: 83 · 论文数: 384
R
Robert H. Allen
H 指数: 76 · 论文数: 414
S
Sally P. Stabler
H 指数: 70 · 论文数: 228
查看更多