• 119 Citations
  • 6 h-Index
20132019
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Personal profile

Education/Academic qualification

Food Science, Doctorate

Fingerprint Dive into the research topics where Claire Munialo is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

Gels Medicine & Life Sciences
gels Agriculture & Biology
pea protein Agriculture & Biology
Peas Medicine & Life Sciences
energy Agriculture & Biology
Ovalbumin Chemical Compounds
Proteins Chemical Compounds
protein aggregates Agriculture & Biology

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Research Output 2013 2019

  • 119 Citations
  • 6 h-Index
  • 8 Article
  • 2 Chapter
  • 1 Conference proceeding
  • 1 Review article
2 Citations (Scopus)
Antioxidants
food production
Extrapolation
human health
Health

19 - Protein gels

Munialo, C. D., Euston, S. R. & de Jongh, H. H. J., 2018, Woodhead Publishing Series in Food Science, Technology and Nutrition. Yada, R. Y. (ed.). 2 ed. Woodhead Publishing, p. 501-521 21 p. (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingChapter

Gels
Proteins
Gelation
Brittleness
Ionic strength
3 Citations (Scopus)

Protein gels

Munialo, C. D., Euston, S. R. & de Jongh, H. H. J., 13 Nov 2017, Proteins in Food Processing: Second Edition. Yada, R. Y. (ed.). Elsevier, p. 501-521 21 p. (Proteins in Food Processing: Second Edition).

Research output: Chapter in Book/Report/Conference proceedingChapter

gels
proteins
functional properties
gel strength
animal proteins
3 Citations (Scopus)

Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels

Munialo, C. D., van der Linden, E. & de Jongh, H. H. J., 1 Apr 2016, In : Food Hydrocolloids. 55, p. 163-171 9 p.

Research output: Contribution to journalArticle

ovalbumin
Ovalbumin
activation energy
Gels
Activation energy
14 Citations (Scopus)

The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation

Munialo, C. D., van der Linden, E., Ako, K., Nieuwland, M., Van As, H. & de Jongh, H. H. J., 1 Jan 2016, In : Food Hydrocolloids. 52, p. 707-720 14 p.

Research output: Contribution to journalArticle

Polysaccharides
whey protein
polysaccharides
Gels
gels