Leonie van ‘t Hag

机构：Nano Carbon (Poland), Monash University · ORCID：0000-0003-1115-7524

发表论文 48 篇 · 总被引 1363 次 · h-index 18

代表论文

Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications (2022 · Food Hydrocolloids · 被引 137)
Comparative study on molecular and higher-order structures of legume seed protein isolates: Lentil, mungbean and yellow pea (2023 · Food Chemistry · 被引 125)
Rheological and textural properties of heat-induced gels from pulse protein isolates: Lentil, mungbean and yellow pea (2023 · Food Hydrocolloids · 被引 98)
Pea and soy protein isolate fractal gels: The role of protein composition, structure and solubility on their gelation behaviour (2024 · Food Structure · 被引 48)
Legume protein gelation: The mechanism behind the formation of homogeneous and fractal gels (2024 · Food Hydrocolloids · 被引 35)
Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion (2023 · Food Hydrocolloids · 被引 22)