• 124 Citations
  • 6 h-Index
20132020

Research output per year

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Research Output

  • 124 Citations
  • 6 h-Index
  • 8 Article
  • 2 Chapter
  • 2 Review article
  • 1 Conference proceeding
2020

Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: A review

Munialo, C. D., Kontogiorgos, V., Euston, S. R. & Nyambayo, I., May 2020, In : International Journal of Food Science and Technology. 55, 5, p. 1862-1871 10 p.

Research output: Contribution to journalReview article

2019
2 Citations (Scopus)
2018

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

2017

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

2016

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

3 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

15 Citations (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., Apr 2016, In : Journal of Food Science. 81, 4, p. N982-N990 9 p.

Research output: Contribution to journalArticle

1 Citation (Scopus)
2015

Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels

Munialo, C. D., van der Linden, E., Ako, K. & de Jongh, H. H. J., 1 Jul 2015, In : Food Hydrocolloids. 49, p. 104-117 14 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)
2014

Fibril formation from pea protein and subsequent gel formation

Munialo, C. D., Martin, A. H., Van Der Linden, E. & De Jongh, H. H. J., 19 Mar 2014, In : Journal of Agricultural and Food Chemistry. p. 2418-2427 10 p.

Research output: Contribution to journalArticle

45 Citations (Scopus)

Modification of ovalbumin with fructooligosaccharides: Consequences for network morphology and mechanical deformation responses

Munialo, C. D., Ortega, R. G., Van Der Linden, E. & De Jongh, H. H. J., 25 Nov 2014, In : Langmuir. p. 14062-14072 11 p.

Research output: Contribution to journalArticle

6 Citations (Scopus)

Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels

Martin, A. H., Allende, D. B., Munialo, C. D., Urbonaite, V., Pouvreau, L. & De Jongh, H. H. J., 16 Apr 2014, Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. Royal Society of Chemistry, p. 64-70 7 p.

Research output: Chapter in Book/Report/Conference proceedingConference proceeding

3 Citations (Scopus)

The ability to store energy in pea protein gels is set by network dimensions smaller than 50nm

Munialo, C. D., van der Linden, E. & de Jongh, H. H. J., Oct 2014, In : Food Research International. 64, p. 482-491 10 p.

Research output: Contribution to journalArticle

17 Citations (Scopus)
2013

Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation

Munialo, C. D., De Jongh, H. H. J., Broersen, K., Van Der Linden, E. & Martin, A. H., 27 Nov 2013, In : Journal of Agricultural and Food Chemistry. 61, 47, p. 11628-11635 8 p.

Research output: Contribution to journalArticle

16 Citations (Scopus)