Concepedia
Author
Jihan Santanina Santiago
Also Known As
Jihan Santanina J. Santiago, Jihan Santanina Santiago
11
Publications
453
Citations
8
H-Index
24
Concepts
All Affiliations
1
6
136
2
5
375
3
4
105
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All Concepts
Colour and carotenoid changes of pasteurised orange juice during storage
Scheling Wibowo, Liesbeth Vervoort, Jovana Tomić, +6
Food Chemistry
NutritionCarotenoidFood AnalysisFood PreservationPost-harvest Physiology +5
2014
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
Scheling Wibowo, Tara Grauwet, Jihan Santanina Santiago, +4
Shelf LifeQuality ChangesFood PreservationSpecific ParametersFood Processing +6
2015
149
The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
Jihan Santanina Santiago, Zahra Jamsazzadeh Kermani, Fei Xu, +2
Innovative Food Science & Emerging Technologies
Food ChemistryHigh Pressure HomogenizationEngineeringBiochemistryBiotechnology +7
2017
Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp
Esther Meersman, Nore Struyf, Clare Kyomugasho, +9
Journal of Agricultural and Food Chemistry
Food ChemistryBiosynthesisCocoa BeansFood FermentationBiochemistry +10
Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
Jihan Santanina Santiago, Clare Kyomugasho, Shashikant Maheshwari, +5
Food Hydrocolloids
Food ChemistryEngineeringBiochemistryFood PhysicBiotechnology +8
26
Deliberate processing of carrot purées entails tailored serum pectin structures
Jihan Santanina Santiago, Stefanie Christiaens, Ann Van Loey, +1
Food ChemistryVegetable ProductionEngineeringBiochemistryFood Analysis +7
17
Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
Jihan Santanina Santiago, Laura Salvia‐Trujillo, Alex Palomo, +4
BiomanufacturingEngineeringBiotechnologyBiochemical EngineeringBiopolymers +6
2018
16
In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
Jihan Santanina Santiago, Laura Salvia‐Trujillo, Roberta Zucca, +3
Food ChemistryFood ColloidWater-soluble Pectin-protein MixturesEngineeringVitro Digestibility Kinetics +10
15
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