Katleen J. R. Vallons

Author

University College Cork

Also Known As

K. Vallons, Katleen J. R. Vallons, Katleen J.R. Vallons, Katleen Vallons

Publications

637

Citations

H-Index

Concepts

All Affiliations

University College Cork National University of Ireland

About

Katleen J. R. Vallons is an author at University College Cork specializing in engineering, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	316
2	Health Sciences	3	3	277
3	Materials Science	3	3	277
4	Chemical Engineering	1	1	122
5	Civil Engineering	1	1	39

Katleen J. R. Vallons

Publications

589

Citations

H-Index

Page 1

	Year	Citations
Influence of Gallic Acid and Tannic Acid on the Mechanical and Barrier Properties of Wheat Gluten Films Anna-Sophie Hager, Katleen J. R. Vallons, Elke K. Arendt Journal of Agricultural and Food Chemistry Food ChemistryMaterials ScienceChemical EngineeringWheat Gluten FilmsVital Wheat Gluten	2012	122
Effects of high pressure and temperature on the structural and rheological properties of sorghum starch Katleen J. R. Vallons, Elke K. Arendt Innovative Food Science & Emerging Technologies Materials ScienceEngineeringMechanical EngineeringRheological PropertiesHigh Pressure	2009	117
Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits Laura Laguna, Katleen J. R. Vallons, A. Jürgens, Food and Bioprocess Technology Short Dough BiscuitsSugar Replacement	2012	87
Promoting structure formation by high pressure in gluten-free flours Katleen J. R. Vallons, Liam A. M. Ryan, Elke K. Arendt LWT Food ChemistryHigh Hydrostatic PressureHigh PressureFood Structure	2010	77
High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread Katleen J. R. Vallons, Liam A. M. Ryan, Peter Koehler, European Food Research and Technology Sorghum BreadGrain ScienceFunctional IngredientGrain QualityGrain Storage	2010	50
Understanding high pressure-induced changes in wheat flour–water suspensions using starch–gluten mixtures as model systems Katleen J. R. Vallons, Elke K. Arendt Food Research International High Hydrostatic PressureEngineeringWheat Flour–water SuspensionsCivil EngineeringAgricultural Economics	2009	39
Effects of high pressure and temperature on buckwheat starch characteristics Katleen J. R. Vallons, Elke K. Arendt European Food Research and Technology Materials ScienceEngineeringFood PhysicMechanical EngineeringHigh Pressure	2009	38
Effect of human saliva on the consistency of thickened drinks for individuals with dysphagia Katleen J. R. Vallons, Harold J. Helmens, A.A.C.M. Oudhuis International Journal of Language & Communication Disorders	2014	37
The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia Katleen J. R. Vallons, Lizette Oudhuis, Harold J. Helmens, Annals of Rehabilitation Medicine	2015	22

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