Paul Venema - Concepedia

Author

Paul Venema

Wageningen University & Research

Also Known As

Editor Applied Rheology, P. Dini Venema, P. Venema, Paul Venema, Venema, Paul

130

Publications

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research TiFN Unilever (Netherlands)Food & Nutrition Pension Fund for Care and Well-Being

About

Paul Venema is an author at Wageningen University & Research specializing in engineering, biophysics, and protein engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	28	37	2.1K
2	Medicine	14	17	814
3	Health Sciences	9	9	611
4	Natural Sciences	8	8	615
5	Applied Physics	1	1	12

Paul Venema

Publications

4.9K

Citations

H-Index

Page 1

	Year	Citations
Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2 C. Akkermans, Paul Venema, Atze Jan van der Goot, Biomacromolecules	2008	288
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability Anja Schröder, Claire Berton‐Carabin, Paul Venema, Food Hydrocolloids Food ColloidWhey ProteinEngineeringO/w Emulsion StabilityFood Engineering	2017	272
Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate C. Akkermans, Atze Jan van der Goot, Paul Venema, Journal of Agricultural and Food Chemistry	2007	196
Self-assembly and aggregation of proteins Erik van der Linden, Paul Venema Current Opinion in Colloid & Interface Science Protein AssemblyProtein FoldingSelf-assemblyNatural SciencesMolecular Biology	2007	170
Effect of Stirring and Seeding on Whey Protein Fibril Formation Suzanne G. Bolder, Leonard M.C. Sagis, Paul Venema, Journal of Agricultural and Food Chemistry	2007	138
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions Paul Venema, Jaap Nijsse, Erik van der Linden, Food Hydrocolloids	2019	128
Formation of fibrillar whey protein aggregates: Influence of heat and shear treatment, and resulting rheology C. Akkermans, Atze Jan van der Goot, Paul Venema, Food Hydrocolloids Food ColloidEngineeringMechanical EngineeringRheological PropertyShear Treatment	2007	120
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity Remco Kornet, Jack Yang, Paul Venema, Food Hydrocolloids Food ColloidEngineeringProtein FractionsFood BiophysicsAnalytical Ultracentrifugation	2021	120
Less is more: Limited fractionation yields stronger gels for pea proteins Remco Kornet, Justus Veenemans, Paul Venema, Food Hydrocolloids	2020	117
Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability Hassan Sawalha, Ruud den Adel, Paul Venema, Journal of Agricultural and Food Chemistry Food ChemistryBiopolymer GelWater ActivityChemical Enhanced Oil RecoveryEngineering	2012	112

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