Abraham Aserin - Concepedia

Author

Abraham Aserin

Hebrew University of Jerusalem ORCID

Also Known As

A Aserin, A. ASERIN, A. Aserin, Abraham Aserin, Aserin, A.

224

Publications

8.7K

Citations

H-Index

113

Concepts

All Affiliations

Hebrew University of Jerusalem Weizmann Institute of Science University of Urbino Ben-Gurion University of the Negev

About

Abraham Aserin is an author at Hebrew University of Jerusalem specializing in engineering, chemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	36	71	4K
2	Medicine	20	28	1.2K
3	Health Sciences	19	23	1.4K
4	Natural Sciences	14	16	797
5	Applied Physics	4	4	115

Abraham Aserin

144

Publications

7.7K

Citations

H-Index

Page 1

	Year	Citations
Properties, main applications and perspectives of worm micelles S. Ezrahi, E. Tuval, Abraham Aserin Advances in Colloid and Interface Science Polymer ScienceMicelleAmphiphilic SystemWorm Micelles	2006	310
Protein-Polysaccharide Interactions for Stabilization of Food Emulsions Axel Benichou, Abraham Aserin, Nissim Garti Journal of Dispersion Science and Technology Food ColloidProtein-polysaccharide InteractionsEngineeringPolysaccharideMixed Biopolymers	2002	257
Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters Axel Benichou, Abraham Aserin, Nissim Garti Advances in Colloid and Interface Science EngineeringActive MattersPolymer ScienceMicro-encapsulationBiomedical Engineering	2003	243
Advanced nucleating agents for polypropylene Dima Libster, Abraham Aserin, Nissim Garti Polymers for Advanced Technologies Macromolecular ChemistryEngineeringOrganic ChemistryChemistryPolymers	2007	186
Phase behavior of microemulsions based on food-grade nonionic surfactants: effect of polyols and short-chain alcohols Anan Yaghmur, Abraham Aserin, Nissim Garti Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryChemical EngineeringEngineeringShort-chain AlcoholsSurfactants	2002	170
Fenugreek Galactomannans as Food Emulsifiers Nissim Garti, Zecharia Madar, Abraham Aserin, LWT Food ChemistryFood EmulsifiersPharmacologyFood TechnologyEmulsion	1997	169
Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity Axel Benichou, Abraham Aserin, Rachel Lutz, Food Hydrocolloids Protein ChemistryWhey Protein IsolateEngineeringBiochemistryAmphiphilic Conjugates	2006	168
W/O/W double emulsions stabilized with WPI–polysaccharide complexes Axel Benichou, Abraham Aserin, Nissim Garti Colloids and Surfaces A Physicochemical and Engineering Aspects Food ColloidW/o/w Double EmulsionsChemistryEmulsion	2006	157
Structure and physical properties of pectins with block-wise distribution of carboxylic acid groups Rachel Lutz, Abraham Aserin, Louise Wicker, Food Hydrocolloids GlycobiologyCarboxylic Acid GroupsPolysaccharideBlock-wise DistributionBiomolecular Engineering	2008	148
Food-Grade Microemulsions Based on Nonionic Emulsifiers: Media To Enhance Lycopene Solubilization Aviram Spernath, Anan Yaghmur, Abraham Aserin, Journal of Agricultural and Food Chemistry Food ColloidEngineeringNonionic EmulsifiersBiomedical EngineeringChemistry	2002	144

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