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J

Julien Lonchamp

queen margaret university

H指数:13

被引数:699

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Soy sauce cake as novel flavour enhancer and salt-reducing agent and its application in bakery formulations

酱油蛋糕作为新型风味增强剂和减盐剂及其在烘焙配方中的应用

IF9.8

2026-09-260

OAAI

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

使用一种新型棕榈油替代品，对饼干和燕麦饼产品进行再配方，以实现营养和环境效益。

IF6.9

2025-08-280

OAAI

Extraction of an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil

从冷压菜籽油纤维素基过滤助剂中提取乳化剂

FOOD BIOSCIENCE

IF5.9

2025-02-010

OAAI

Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan

IF9.8

2024-11-010

OA

Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan (vol 457, 140134, 2024)

IF9.8

2024-10-010

OA

Molecular simulation of partially denatured β-lactoglobulin

部分变性 β-乳球蛋白的分子模拟

FOOD HYDROCOLLOIDS

IF12.4

2023-09-013

OA

Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process

作为新功能成分的真菌蛋白: 在整个Quorn发酵过程中功能，组成和结构的映射

IF9.8

2022-12-0114

OA

Functional enhancement of whey protein concentrate and egg by partial denaturation and co-processing

FOOD BIOSCIENCE

IF5.9

2022-10-010

OAAI

Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

IF9.8

2021-04-0138

OAAI

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2020-02-018

OAAI

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-11-1310

OAAI

Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-05-2427

OAAI

Properties of partially denatured whey protein products: Viscoelastic properties

FOOD HYDROCOLLOIDS

IF12.4

2018-07-0121

OAAI

Electrostatic complexes of whey protein and pectin as foaming and emulsifying agents

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2018-01-0928

OAAI

Properties of partially denatured whey protein products 2: Solution flow properties

FOOD HYDROCOLLOIDS

IF12.4

2016-05-0126

OAAI

The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties

IF9.8

2016-04-0143

OAAI

Properties of partially denatured whey protein products: Formation and characterisation of structure

FOOD HYDROCOLLOIDS

IF12.4

2016-01-0137

OAAI

Experimental Induction of Paromomycin Resistance in Antimony-Resistant Strains of L. donovani: Outcome Dependent on In Vitro Selection Protocol

PLOS NEGLECTED TROPICAL DISEASES

IF3.4

2012-05-2941

OAAI

Identification of volatile quality markers of ready-to-use lettuce and cabbage

FOOD RESEARCH INTERNATIONAL

IF8

2009-10-0143

PRE

Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2009-04-0193

OAAI