• 108 Citations
  • 6 h-Index
20132019
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Research Output 2013 2019

  • 108 Citations
  • 6 h-Index
  • 8 Article
  • 1 Chapter
  • 1 Conference proceeding
  • 1 Review article
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Article
2016
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
12 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., Apr 2016, In : Journal of Food Science. 81, 4, p. N982-N990 9 p.

Research output: Contribution to journalArticle

Gels
gels
Water
energy
Proteins
2015
14 Citations (Scopus)

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

pea protein
Peas
quantitative analysis
Gels
gels
2014
37 Citations (Scopus)

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

pea protein
Peas
Gels
gels
protein aggregates
6 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

Ovalbumin
Gels
gels
Proteins
proteins
16 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

pea protein
Peas
Gels
gels
energy
2013
15 Citations (Scopus)

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

protein aggregates
Gelation
gelation
Gels
Modulation