| Fibril formation from pea protein and subsequent gel formation CD Munialo, AH Martin, E Van Der Linden, HHJ De Jongh Journal of Agricultural and Food Chemistry 62 (11), 2418-2427, 2014 | 156 | 2014 |
| The ability to store energy in pea protein gels is set by network dimensions smaller than 50 nm CD Munialo, E van der Linden, HHJ de Jongh Food research international 64, 482-491, 2014 | 54 | 2014 |
| Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels CD Munialo, E van der Linden, K Ako, HHJ de Jongh Food Hydrocolloids 49, 104-117, 2015 | 52 | 2015 |
| Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review CD Munialo, V Kontogiorgos, SR Euston, I Nyambayo International journal of food science & technology 55 (5), 1862-1871, 2020 | 47 | 2020 |
| The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation CD Munialo, E van der Linden, K Ako, M Nieuwland, H Van As, ... Food Hydrocolloids 52, 707-720, 2016 | 37 | 2016 |
| Protein gels CD Munialo, SR Euston, HHJ De Jongh Proteins in food processing, 501-521, 2018 | 31 | 2018 |
| Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: A review CD Munialo, N Naumovski, D Sergi, D Stewart, DD Mellor International journal of food science & technology 54 (5), 1448-1459, 2019 | 28 | 2019 |
| Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review CD Munialo, D Stewart, L Campbell, SR Euston Future Foods 6, 100152, 2022 | 22 | 2022 |
| Modulation of the gelation efficiency of fibrillar and spherical aggregates by means of thiolation CD Munialo, HHJ De Jongh, K Broersen, E Van Der Linden, AH Martin Journal of agricultural and food chemistry 61 (47), 11628-11635, 2013 | 19 | 2013 |
| Mycoprotein as novel functional ingredient: Mapping of functionality, composition and structure throughout the Quorn fermentation process J Lonchamp, K Stewart, CD Munialo, L Evans, M Akintoye, S Gordon, ... Food Chemistry 396, 133736, 2022 | 14 | 2022 |
| Plant‐based foods as meat and fat substitutes CD Munialo, F Vriesekoop Food Science & Nutrition 11 (9), 4898-4911, 2023 | 11 | 2023 |
| The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels K Ako, S Elmarhoum, CD Munialo Food Hydrocolloids 124, 107346, 2022 | 9 | 2022 |
| General health benefits and sensory perception of plant-based foods CD Munialo, M Andrei Engineering Plant-Based Food Systems, 13-26, 2023 | 8 | 2023 |
| Modification of ovalbumin with fructooligosaccharides: Consequences for network morphology and mechanical deformation responses CD Munialo, RG Ortega, E Van Der Linden, HHJ De Jongh Langmuir 30 (46), 14062-14072, 2014 | 8 | 2014 |
| A review of alternative plant protein sources, their extraction, functional characterisation, application, nutritional value and pinch points to being the solution to … CD Munialo International journal of food science & technology 59 (1), 462-472, 2024 | 7 | 2024 |
| An investigation into the degradation of ascorbic acid in solutions CD Munialoa, V Kontogiorgosa Journal of Food Research and Technology 2 (3), 106-112, 2014 | 6 | 2014 |
| Water Holding as Determinant for the Elastically Stored Energy in Protein‐Based Gels L Pouvreau, E van Wijlen, J Klok, V Urbonaite, CD Munialo, ... Journal of Food Science 81 (4), N982-N990, 2016 | 5 | 2016 |
| Modulating protein interaction on a molecular and microstructural level for texture control in protein based gels AH Martin, DB Allende, CD Munialo, V Urbonaite, L Pouvreau, ... The Changing Face of Food Manufacture: The Role of Hydrocolloids, 64-70, 2014 | 5 | 2014 |
| Engineering plant-based food systems S Prakash, B Bhandari, C Gaiani Academic Press, 2022 | 4 | 2022 |
| Activation energy of the disruption of gel networks in relation to elastically stored energy in fine-stranded ovalbumin gels CD Munialo, E van der Linden, HHJ de Jongh Food Hydrocolloids 55, 163-171, 2016 | 4 | 2016 |
Anneke MartinTNO, TIFNVerified email at tno.nl
