Concepedia

B. Dunnewind

BD

Statistics

Publications

8

Citations

504

H-Index

8

Active since

1996

Affiliations

Wageningen University & Research(Current)

Food & Nutrition

B. Dunnewind is an author at Wageningen University & Research specializing in food science, agriculture, and rheology.

Publications per year

1996–2014

8

Publications

8

Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative Enzymes

Riet Hilhorst, B. Dunnewind, R. Orsel et al. · Journal of Food Science · 1999 · 116 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of Partially Hydrolyzed Guar Gum (PHGG) on the Bioaccessibility of Fat and Cholesterol

Mans Minekus, Mark JELIER, Jin‐zhong Xiao et al. · Bioscience Biotechnology and Biochemistry · 2005 · 95 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17

THE KIEFFER DOUGH AND GLUTEN EXTENSIBILITY RIG ‐ AN EXPERIMENTAL EVALUATION

B. Dunnewind, E.L. Sliwinski, Katja Grolle et al. · Journal of Texture Studies · 2003 · 91 citations · Full text

Agriculture, Food Science, Materials Science +17

Effect of Oxidative Enzymes on Bulk Rheological Properties of Wheat Flour Doughs

B. Dunnewind, T. van Vliet, R. Orsel · Journal of Cereal Science · 2002 · 64 citations · Full text

Agriculture, Biochemistry, Food Science +15

Directing collagen fibers using counter-rotating cone extrusion

Henk R. Hoogenkamp, Gert‐Jan Bakker, Louis Wolf et al. · Acta Biomaterialia · 2014 · 52 citations

Natural Sciences, Materials Engineering, Materials Science +9

1–5 of 8