Concepedia

Ben Kew

BK

5

Publications

237

Citations

5

H-Index

2020

Active since

Affiliations

University of Leeds(Current)

Unilever (United Kingdom)

Ben Kew is an author at University of Leeds specializing in biophysics, food chemistry, and food technology.

Top concepts

HealthBiophysicsFood ChemistryFood TechnologyMedicineRheologyBioanalysisEngineeringFood SafetySoft Matter

Publications per year

2020–2023

5

Publications

5

Oral tribology, adsorption and rheology of alternative food proteins

Ben Kew, Melvin Holmes, Markus Stieger et al. · Food Hydrocolloids · 2021 · 75 citations · Full text

Food Technology, Food Processing, Oral Tribology +2

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Morfo Zembyla, Evangelos Liamas, Efrén Andablo-Reyes et al. · Food Hydrocolloids · 2020 · 67 citations · Full text

Transforming sustainable plant proteins into high performance lubricating microgels

Ben Kew, Melvin Holmes, Evangelos Liamas et al. · Nature Communications · 2023 · 62 citations · Full text

Food Chemistry, Plant Proteins, Biopolymer Gel +13

Difference in astringency of the main pea protein fractions

Hanna Lesme, Ben Kew, Laurent Bonnet et al. · Food Hydrocolloids · 2023 · 18 citations · Full text

Food Analysis, Food Biophysics, Protein Purification +17

Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes

Olivia Pabois, Alejandro Ávila-Sierra, Marco Ramaioli et al. · Scientific Reports · 2023 · 15 citations · Full text

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