Statistics
Publications
1
Citations
140
H-Index
1
Active since
2005
Affiliations
Ghent University(Current)
Nico Neirinck is an author at Ghent University specializing in carrageenan, food science, and meat texture.
Publications per year
2005–2005
1
1
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
Dirk Verbeken, Nico Neirinck, Paul Van der Meeren et al. · Meat Science · 2005 · 140 citations
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