V. Urbonaite

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

V. Urbonaite, S. van der Kaaij, Harmen H. J. de Jongh et al. · Food Hydrocolloids · 2015 · 99 citations

Natural Sciences, Biochemistry, Biophysics +14

Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness

V. Urbonaite, Harmen H. J. de Jongh, Erik van der Linden et al. · Food Hydrocolloids · 2014 · 85 citations

Agriculture, Food Science, Materials Science +14

Origin of Water Loss from Soy Protein Gels

V. Urbonaite, Harmen H. J. de Jongh, Erik van der Linden et al. · Journal of Agricultural and Food Chemistry · 2014 · 72 citations

Agriculture, Food Science, Biomechanics +15

Permeability of gels is set by the impulse applied on the gel

V. Urbonaite, Harmen H. J. de Jongh, Erik van der Linden et al. · Food Hydrocolloids · 2015 · 28 citations

Engineering, Materials Engineering, Materials Science +10

Gelatin increases the coarseness of whey protein gels and impairs water exudation from the mixed gel at low temperatures

Anneke H. Martin, Eline Bakhuizen, Carsten Ersch et al. · Food Hydrocolloids · 2015 · 27 citations

Agriculture, Dairy Science, Food Science +14