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R

Remco Kornet

vivici bv

H指数:10

被引数:821

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Heat-induced changes in secondary structure, gelation and viscoelastic properties of potato protein and precision fermentation-derived β-lactoglobulin

热诱导对马铃薯蛋白和精准发酵来源的β-乳球蛋白的二级结构、凝胶化和粘弹性性质的影响

Food Hydrocolloids

IF12.4

2026-06-040

OAAI

Hybrid gelation behaviour of precision fermentation-derived β-lactoglobulin with plant proteins from various sources and fractionation routes

精准发酵来源的β-乳球蛋白与来自不同来源和分级路线的植物蛋白的混合凝胶行为

Food Hydrocolloids

IF12.4

2026-04-150

OAAI

Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants

牛奶和发酵来源的β-乳球蛋白变体的热致凝胶化

FOOD HYDROCOLLOIDS

IF12.4

2025-02-270

OAAI

Plant protein aggregates induced by extraction and fractionation processes: Impact on techno-functional properties

FOOD HYDROCOLLOIDS

IF12.4

2024-10-014

OA

Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity

FOOD HYDROCOLLOIDS

IF12.4

2022-05-0151

OA

Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0120

OA

Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0116

OA

Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps

FOOD HYDROCOLLOIDS

IF12.4

2022-04-0122

OA

Rethinking plant protein extraction: Albumin-From side stream to an excellent foaming ingredient

FOOD STRUCTURE-NETHERLANDS

IF5.9

2022-01-0164

OAAI

How pea fractions with different protein composition and purity can substitute WPI in heat-set gels

FOOD HYDROCOLLOIDS

IF12.4

2021-11-0129

OA

Substitution of whey protein by pea protein is facilitated by specific fractionation routes

FOOD HYDROCOLLOIDS

IF12.4

2021-08-0146

OA

Less is more: Limited fractionation yields stronger gels for pea proteins

FOOD HYDROCOLLOIDS

IF12.4

2021-03-0182

OAAI