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P

Peter Ho

university of leeds

H指数:20

被引数:1,772

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Chickpea aquafaba-stabilised pickering-type emulsions for chilli oleoresin encapsulation: capsaicin release, bioaccessibility and cellular bioactivity following in vitro digestion

鹰嘴豆水培法稳定型Pickering乳液用于辣椒素油的包封：体外消化后辣椒素释放、生物可及性及细胞生物活性

IF9.8

2026-09-130

OAAI

Measuring overall difference from a combination of attribute ratings with the many-facet Rasch model

FOOD QUALITY AND PREFERENCE

IF4.9

2025-06-010

OAAI

Content quality versus sharing practices on social media: a cross-sectional analysis of nutrition information on Twitter

社交媒体上内容质量与分享实践：Twitter上营养信息的一项横断面分析

PUBLIC HEALTH NUTRITION

IF3

2025-04-100

OAAI

Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians

超加工食品与临床营养实践：来自英国注册营养师调查和焦点小组的研究发现

JOURNAL OF HUMAN NUTRITION AND DIETETICS

IF2.5

2025-02-110

OAAI

Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions

FOOD HYDROCOLLOIDS

IF12.4

2024-05-015

OA

Feasibility of a culturally adapted healthy eating and cooking intervention to promote awareness and skills amongst Community service users and staff in Leeds, UK: Preliminary Findings from a pre post study

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2024-01-080

OA

Feasibility of a Community Healthy Eating and Cooking Intervention Featuring Traditional African Caribbean Foods from Participant and Staff Perspectives

IF5

2023-08-281

OAAI

Effects of omega-3 polyunsaturated fatty acid supplementation on parameters of glycaemic control in people with type 1 diabetes: a double-blind, randomised, placebo-controlled trial

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2020-10-190

OAAI

The effect of omega-3 polyunsaturated fatty acid supplementation on vascular structure, function, and inflammation in type 1 diabetes: a double-blind, randomised, placebo-controlled trial

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2020-10-190

OAAI

Defining statistical measurement levels of Intuitive Eating with the Rasch Rating Scale Model

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2020-06-101

OAAI

Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-05-0915

PREAI

Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-04-1815

OAAI

A new approach to measuring Overall Liking with the Many-Facet Rasch Model

FOOD QUALITY AND PREFERENCE

IF4.9

2019-06-017

OAAI

The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine

IF9.8

2018-11-0113

OAAI

Oat fibre and chilli promote satiety synergistically

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2018-10-051

OAAI

Vicia faba: a cheap and sustainable source of protein and its application in beef products

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2018-10-054

OAAI

Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties

通过泡沫垫冷冻干燥与喷雾干燥生产的蓝莓粉的比较: 泡沫和粉末特性的评估

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2017-11-0180

OAAI

Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition

木槿 (玫瑰茄) 提取物和葡萄酒: 植物化学特征，理化性质和糖酶抑制

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2016-06-0739

OAAI

Optimisation of bacteriocin ST153Ch production by Lactobacillus sakei ST153Ch, strain isolated from salpicao, a traditional pork product from the north-west of Portugal

JOURNAL OF BIOTECHNOLOGY

IF3.9

2008-10-010

PREAI

Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze-dried Lactobacillus delbrueckii ssp bulgaricus

JOURNAL OF FOOD SCIENCE

IF3.4

2006-07-2047

PREAI