A Krzemiński - Concepedia

Author

A Krzemiński

University of Hohenheim

Also Known As

A Krzemiński, A. Krzemiński, Alina Krzeminski

Publications

520

Citations

H-Index

Concepts

All Affiliations

University of Hohenheim Universität Hamburg HAW Hamburg University of Tübingen Quadram Institute

About

A Krzemiński is an author at University of Hohenheim specializing in engineering, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	300
2	Health Sciences	3	3	269
3	Medicine	2	2	33
4	Social Sciences	1	1	13
5	Biochemistry	1	1	92

A Krzemiński

Publications

508

Citations

H-Index

Page 1

	Year	Citations
Structural properties of stirred yoghurt as influenced by whey proteins A Krzemiński, Katja Großhable, Jörg Hinrichs LWT EngineeringBiotechnologyStirred YoghurtFood EngineeringFood Processing	2011	115
Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems A Krzemiński, Katharina Angelika Prell, Mechthild Busch‐Stockfisch, International Dairy Journal BiomanufacturingEngineeringBiochemistryFood StructureBiotechnology	2014	92
Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis A Krzemiński, Maja Tomaschunas, Ehrhard Köhn, Journal of Food Science	2013	71
Environmental response of pectin-stabilized whey protein aggregates A Krzemiński, Katharina Angelika Prell, Jörg Hinrichs Food Hydrocolloids Food ChemistryBiotechnologyEnvironmental ResponseFood EngineeringFood Processing	2013	62
Measurement of lubricating properties in a tribosystem with different surface roughness A Krzemiński, Sabrina Wohlhüter, Patrick Heyer, International Dairy Journal Materials ScienceTribological CoatingEngineeringHydrodynamic LubricationMechanics	2012	53
Fat intake modulates cerebral blood flow in homeostatic and gustatory brain areas in humans Sabine Frank, Katarzyna Linder, Stephanie Kullmann, American Journal of Clinical Nutrition	2012	42
Deposition of Pectin/Poly-<scp>l</scp>-lysine Multilayers with Pectins of Varying Degrees of Esterification A Krzemiński, Maria Marudova, Jonathan Moffat, Biomacromolecules Materials ScienceBiofunctional MaterialMixed BiopolymersMacromolecular ScienceEngineering	2005	40
The deposition and stability of pectin/protein and pectin/poly-l-lysine/protein multilayers Timothy R. Noel, A Krzemiński, Jonathan Moffat, Carbohydrate Polymers Protein FoldingPectin/poly-l-lysine/protein MultilayersProtein EngineeringProtein Phase SeparationProtein Refolding	2007	20
Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans Sabine Frank, Katarzyna Linder, Louise Fritsche, American Journal of Clinical Nutrition NeuropsychologyNeurophysiologyMedicinePharmacologyNeuroscience	2013	13

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