R. Orsel - Concepedia

Author

R. Orsel

Food & Nutrition

Also Known As

Orsel, Roel, R Orsel, R. Orsel

Publications

469

Citations

H-Index

Concepts

All Affiliations

Food & Nutrition Wageningen University & Research

About

R. Orsel is an author at Food & Nutrition specializing in biochemistry, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	6	6	329
2	Health Sciences	4	4	264
3	Engineering	3	3	107
4	Medicine	2	2	140
5	Natural Sciences	2	2	61

R. Orsel

Publications

446

Citations

H-Index

Page 1

	Year	Citations
Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes Riet Hilhorst, B. Dunnewind, R. Orsel, Journal of Food Science Gluten AffectedChemical CompositionGlycobiologyPolysaccharideGrain Quality	1999	116
Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs B. Dunnewind, T. van Vliet, R. Orsel Journal of Cereal Science Food ChemistryWheat Flour DoughsBiochemistryFunctional PropertyRheological Property	2002	64
Competitive Adsorption Behaviour of Wheat Flour Components and Emulsifiers at an Air–Water Interface Rob C. A. Keller, R. Orsel, R.J. Hamer Journal of Cereal Science Chemical EngineeringCompetitive Adsorption BehaviourEngineeringEnvironmental EngineeringEmulsion	1997	60
Spectroscopic Characterisation of the Lipid-binding Properties of Wheat Puroindolines M. Kooijman, R. Orsel, Martin Hessing, Journal of Cereal Science Food ChemistryLipid AnalysisBiochemistryWheat PuroindolinesLipids	1997	55
Functional properties of low Mr wheat proteins. II. Effects on dough properties P.L. Weegels, R. Orsel, Anne M. van de Pijpekamp, Journal of Cereal Science Food ChemistryFunctional PropertiesBiochemistryNatural SciencesFunctional Property	1995	47
Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough Riet Hilhorst, Harry Gruppen, R. Orsel, Journal of Food Science Food ChemistryEngineeringBiochemistryIn Vitro FermentationSoluble Fractions	2002	33
The Insertion Behaviour of Wheat Puroindoline-a into Diacylgalactosylglycerol Films M. Kooijman, R. Orsel, R.J. Hamer, Journal of Cereal Science PolysaccharideEdible FilmBiotechnologyInsertion Behaviour	1998	33
Dynamic Interfacial Behaviour of Gliadin—Diacylgalactosylglycerol (MGDG) Films: Possible Implications for Gas-cell Stability in Wheat Flour Doughs T.A. Paternotte, R. Orsel, R.J. Hamer Journal of Cereal Science Dynamic Interfacial BehaviourWheat Flour DoughsEdible FilmGlycobiologyRheology	1994	24
Identification of foam-stabilizing proteins under conditons of normal beer dispense and their biochemical and physico-chemical properties A. C. Douma, H.C.M. Mocking-Bode, M. Kooijman, Repository hosted by TU Delft Library (TU Delft) Protein ChemistryEngineeringBiochemistryProtein FoldingNatural Sciences	1997	14

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