Concepedia

Leonardo Cornacchia

LC

14

Publications

783

Citations

12

H-Index

2011

Active since

Affiliations

Nutricia Research (Netherlands)(Current)

Wageningen University & Research

Danone (Netherlands)

Danone Nutricia Research (Netherlands)

University College Cork

Leonardo Cornacchia is an author at Nutricia Research (Netherlands) specializing in health sciences, food engineering, and food processing.

Top concepts

HealthFood ProcessingFood EngineeringEngineeringFood ChemistryBiomolecular EngineeringBiophysicsSoft MatterMedicineRheology

Publications per year

2011–2023

14

Publications

14

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

Anja Schröder, Claire Berton‐Carabin, Paul Venema et al. · Food Hydrocolloids · 2017 · 272 citations · Full text

Food Colloid, Whey Protein, Engineering +8

Stability of β-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems

Leonardo Cornacchia, Yrjö H. Roos · Journal of Agricultural and Food Chemistry · 2011 · 145 citations

Food Chemistry, Food Colloid, Lipid Preparation +12

Lipid and water crystallization in protein-stabilised oil-in-water emulsions

Leonardo Cornacchia, Yrjö H. Roos · Food Hydrocolloids · 2011 · 59 citations

Food Colloid, Water Crystallization, Emulsion

State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta‐Carotene Stability in Oil‐in‐Water Emulsions

Leonardo Cornacchia, Yrjö H. Roos · Journal of Food Science · 2011 · 50 citations · Full text

Heat-Induced Aggregation of Whey Proteins in Aqueous Solutions below Their Isoelectric Point

Leonardo Cornacchia, Cécile Forquenot de la Fortelle, Paul Venema · Journal of Agricultural and Food Chemistry · 2013 · 45 citations · Full text

Food Colloid, Food Biophysics, Their Isoelectric Point +19

Rows per page

1–5 of 14