Bach T. Nguyen - Concepedia

Author

Bach T. Nguyen

Also Known As

B.T. Nguyen, Bach Nguyen, Bach T Nguyen, Bach T. Nguyen, Bach Trong Nguyen, Nguyen Trong Bach, Nguyen, Trong Bach, Trong Bach Nguyen

Publications

833

Citations

H-Index

Concepts

All Affiliations

Le Mans Université Centre National de la Recherche Scientifique Institut des Molécules et Matériaux du Mans Nha Trang University Nestlé (Switzerland)

About

Bach T. Nguyen is an author at Le Mans Université specializing in engineering, biomolecular engineering, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	478
2	Biochemistry	5	5	225
3	Health Sciences	3	3	157
4	Medicine	1	1	10
5	Natural Sciences	1	1	20

Bach T. Nguyen

Publications

817

Citations

H-Index

Page 1

	Year	Citations
Stabilization of Water-in-Water Emulsions by Addition of Protein Particles Bach T. Nguyen, Taco Nicolaï, Lazhar Benyahia Langmuir Food ColloidEngineeringPolymer ScienceEmulsion DropletsMicelle	2013	166
pH-Responsive Water-in-Water Pickering Emulsions Bach T. Nguyen, Wenkai Wang, Brian R. Saunders, Langmuir Droplet SizeBiopolymer GelPh-sensitive MicrogelsEngineeringMicrogel Concentration	2015	100
The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films Jone Uranga, Bach T. Nguyen, Trung Trang, Polymers Food ChemistryMaterials ScienceBiopolymer GelEdible FilmFood Packaging	2020	88
Synergistic effects of mixed salt on the gelation of κ-carrageenan Bach T. Nguyen, Taco Nicolaï, Lazhar Benyahia, Carbohydrate Polymers PharmacologyNutraceutical IngredientMixed SaltBiochemistry	2014	86
Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions Viet T.N.T. Bui, Bach T. Nguyen, Taco Nicolaï, Carbohydrate Polymers Food ChemistryPotassium IonsBiochemistryCarrageenan GelsAnalytical Chemistry	2019	77
Rheology and microstructure of mixtures of iota and kappa-carrageenan Viet T.N.T. Bui, Bach T. Nguyen, Frédéric Renou, Food Hydrocolloids Materials ScienceFood ChemistryRheological MeasurementEngineeringRheological Property	2018	53
Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate Gireeshkumar Balakrishnan, Bach T. Nguyen, Christophe Schmitt, Food Hydrocolloids Food ColloidWhey Protein IsolateCasein MicellesMicelleHeat-set Emulsion Gels	2017	52
Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating Bach T. Nguyen, Christophe Chassenieux, Taco Nicolaï, Food Hydrocolloids Food ColloidWhey Protein IsolateEngineeringCasein MicellesRheology	2017	49
Structure and rheological properties of carrageenans extracted from different red algae species cultivated in Cam Ranh Bay, Vietnam Viet Trang Bui, Bach T. Nguyen, Frédéric Renou, Journal of Applied Phycology Cam Ranh BayBotanyRheological PropertiesAlgal ProductAlgal Biology	2018	37
Mobility of carrageenan chains in iota- and kappa carrageenan gels Viet T.N.T. Bui, Bach T. Nguyen, Taco Nicolaï, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryBiopolymer GelNatural PolymerKappa Carrageenan GelsBiochemistry	2018	30

Page 1