• 96 Citations
  • 6 h-Index
20132019
If you made any changes in Pure these will be visible here soon.

Personal profile

Education/Academic qualification

Food Science, Doctorate

Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

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

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 2013 2019

  • 96 Citations
  • 6 h-Index
  • 8 Article
  • 1 Chapter
  • 1 Conference proceeding
  • 1 Review article
Antioxidants
food production
Extrapolation
human health
Health

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

gels
activation energy
energy
energy dissipation
temperature
11 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
1 Citation (Scopus)

Water Holding as Determinant for the Elastically Stored Energy in Protein-Based Gels

Pouvreau, L., van Wijlen, E., Klok, J., Urbonaite, V., Munialo, C. D. & de Jongh, H. H. J., 5 Apr 2016, In : Journal of Food Science. 81, 4, p. N982-N990 9 p.

Research output: Contribution to journalArticle

Gels
Water
Proteins
Soybean Proteins
Ovalbumin