Igor Bodnár

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Floor K.G. Schreuders, Birgit L. Dekkers, Igor Bodnár et al. · Journal of Food Engineering · 2019 · 345 citations · Full text

Engineering, Soy Protein, Wheat Gluten +18

Electrospinning of food-grade polysaccharides

Ann Stijnman, Igor Bodnár, R. Hans Tromp · Food Hydrocolloids · 2011 · 209 citations

Nanofiber, Engineering, Polymer Science +4

Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products?

Fanny Weinbreck, Igor Bodnár, Maria L. Marco · International Journal of Food Microbiology · 2009 · 176 citations

Probiotic, Shelf Life, Food Spoilage +8

Small and large oscillatory shear properties of concentrated proteins

Floor K.G. Schreuders, Leonard M.C. Sagis, Igor Bodnár et al. · Food Hydrocolloids · 2020 · 153 citations · Full text

Engineering, Soy Protein, Wheat Gluten +21

Mapping the texture of plant protein blends for meat analogues

Floor K.G. Schreuders, Leonard M.C. Sagis, Igor Bodnár et al. · Food Hydrocolloids · 2021 · 100 citations · Full text