Arno G.B. Wouters - Concepedia

Author

Arno G.B. Wouters

Also Known As

A. Wouters, A.G.B. Wouters, Arno G. B. Wouters, Arno G.B. WOUTERS, Arno G.B. Wouters, Arno GB Wouters, Arno Wouters, Wouters, Arno

Publications

1.7K

Citations

H-Index

Concepts

All Affiliations

KU Leuven Gembloux Agro-Bio Tech University of Liège University of Guelph ETH Zurich

About

Arno G.B. Wouters is an author at KU Leuven specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	482
2	Engineering	9	9	261
3	Biochemistry	7	7	208
4	Medicine	3	3	54
5	Natural Sciences	1	1	18

Arno G.B. Wouters

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems Arno G.B. Wouters, Ine Rombouts, Ellen Fierens, Comprehensive Reviews in Food Science and Food Safety	2016	347
A systematic study of the impact of the isoelectric precipitation process on the physical properties and protein composition of soy protein isolates Diete Verfaillie, Frederik Janssen, Geert Van Royen, Food Research International Health SciencesBiochemistryBioanalysisBiotechnologyAlternative Protein Source	2022	74
Relating the structural, air-water interfacial and foaming properties of wheat (Triticum aestivum L.) gliadin and maize (Zea mays L.) zein based nanoparticle suspensions Arno G.B. Wouters, Sabine Schaefer, Iris J. Joye, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryMaterials ScienceChemical EngineeringFood ColloidEngineering	2019	66
Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads Hanne G. Masure, Arno G.B. Wouters, Ellen Fierens, Food Hydrocolloids Food ChemistryGluten-free BreadsGrain QualityFood StructureSoy Proteins	2019	63
Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein Arno G.B. Wouters, Ine Rombouts, Ellen Fierens, Food Hydrocolloids Food ChemistryFood ColloidGluten HydrolysateProtein EngineeringFood Engineering	2017	59
Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior Arno G.B. Wouters, Ine Rombouts, Marie Legein, Food Hydrocolloids Food ChemistryEnzymatic Wheat GlutenFood BiophysicsFoaming BehaviorFood Engineering	2015	57
Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system Frederik Janssen, Arno G.B. Wouters, Jan A. Delcour Comprehensive Reviews in Food Science and Food Safety	2021	57
The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents Frederik Janssen, Arno G.B. Wouters, Yannick Meeus, Food Hydrocolloids Food ChemistryFood AnalysisAir-water Interfacial PropertiesNon-starch PolysaccharidesPolysaccharide	2020	54
Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor Frederik Janssen, Arno G.B. Wouters, Anneleen Pauly, Food Chemistry Air/water Interfacial PropertiesGrain ScienceOat Dough LiquorGrain QualityFood Quality	2018	41
Cereal protein-based nanoparticles as agents stabilizing air–water and oil–water interfaces in food systems Arno G.B. Wouters, Jan A. Delcour Current Opinion in Food Science Food ChemistryNanomedicineFood ColloidFood NanotechnologyOil–water Interfaces	2019	41

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