Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
2017 · Food Hydrocolloids · 272 citations
https://doi.org/10.1016/j.foodhyd.2017.06.001
P
Paul Venema
Claim or correct this author profile
Claim this profile or suggest corrections to the name, affiliation, bio, photo, or paper titles. Approved changes appear as verified CitedEvidence overlays.
129
Papers
5.1K
Citations
44
h-index
85
i10-index
Paul Venema is an academic researcher from Wageningen University & Research. The author has contributed to research in topics: Proteins in Food Systems & Microencapsulation and Drying Processes & Polysaccharides Composition and Applications. The author has an h-index of 44, co-authored 110 publications.
Papers by this author
worksYellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions
2019 · Food Hydrocolloids · 128 citations
https://doi.org/10.1016/j.foodhyd.2019.105332
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
2021 · Food Hydrocolloids · 120 citations
https://doi.org/10.1016/j.foodhyd.2021.107456
Less is more: Limited fractionation yields stronger gels for pea proteins
2020 · Food Hydrocolloids · 117 citations
https://doi.org/10.1016/j.foodhyd.2020.106285
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
2022 · Food Structure · 107 citations
https://doi.org/10.1016/j.foostr.2022.100254
Protein Fibrils Induce Emulsion Stabilization
2016 · Langmuir · 103 citations
https://doi.org/10.1021/acs.langmuir.5b04341
Research topics
topicsChat about Author
Papers
Chat
Click to start Chat