H. Schmandke - Concepedia

Author

H. Schmandke

German Institute of Human Nutrition

Also Known As

H SCHMANDKE, H Schmandke, H. SCHMANDKE, H. Schmandke

170

Publications

761

Citations

H-Index

Concepts

All Affiliations

German Institute of Human Nutrition A. N. Nesmeyanov Institute of Organoelement Compounds

About

H. Schmandke is an author at German Institute of Human Nutrition specializing in food chemistry, engineering, and rheology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	100
2	Health Sciences	4	4	88
3	Biochemistry	3	3	58
4	Medicine	2	2	46
5	Natural Sciences	1	1	12

H. Schmandke

Publications

185

Citations

H-Index

Page 1

	Year	Citations
Preparation of broad bean (<i>Vicia faba L. minor</i>) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range Ch. Schneider, M. Schultz, H. Schmandke Food / Nahrung EngineeringFood AnalysisProtein PurificationFood ChemistryBroad Bean Protein	1985	34
A study on gelation of soybean globulin solutions T. M. Bikbov, V. Ya. Grinberg, H. Schmandke, Colloid & Polymer Science Food ChemistrySoybean Globulin SolutionsBiotechnologyAlternative Protein SourceFood Engineering	1981	33
On the concentration dependence of the elasticity modulus of soybean globulin gels T.M. Bikbow, V. Ya. Grinberg, Yu. A. Antonov, Polymer Bulletin Food ChemistryElasticity ModulusEngineeringElasticity (Physics)Biomechanics	1979	32
Contribution to the characterization of acetylated protein fractions of <i>vicia faba</i> in view of their functional properties H. Schmandke, R. Maune, S. Schuhmann, Food / Nahrung	1981	17
Non‐spinneret formation and functional properties of fibrous texturates based on a liquid two‐phase system water‐casein‐soya protein isolate V. V. Suchkov, V. Ya. Grinberg, T. M. Bikbov, Food / Nahrung Functional PropertiesCalcium Chloride ConcentrationEngineeringFunctional PropertyFood Analysis	1988	12
On the gelation of Vicia faba protein in dependence on the acetylation degree H. Schmandke, T. M. Bikbov, E. M. Belavtseva, Food / Nahrung Vicia Faba ProteinMolecular BiologyAnalytical UltracentrifugationChemical BiologyProtein Synthesis	1981	12
Mechanical and functional properties of anisotropic geleous fibres obtained from the two‐phase system of water — casein — sodium alginate V. V. Suchkov, V. Ya. Grinberg, G. Muschiolik, Food / Nahrung Functional PropertiesEngineeringFunctional PropertyAnisotropic Geleous FibresMechanical Engineering	1988	12
Off-flavour reduction in Vicia faba bean protein isolate M. Schultz, K. Hoppe, H. Schmandke Food Chemistry Food ChemistryOff-flavour ReductionBiotechnologyAlternative Protein SourceMicrobiology	1988	12
R. Daniels: Edible Coatings and Soluble Packaging. 360 Seiten, 118 Patentnachweise. Food Technology Review No. 3. Noyes Data Corporation, Park Ridge, New Jersey, USA, 1973. Preis: 36, – $ H. Schmandke Food / Nahrung Food ChemistryEdible FilmFood PackagingEdible PackagingFood Additive	1974	11
Mechanical properties and solubility of fibre obtained from liquid two‐phase systems water‐casein‐sodium alginate Yu. A. Antonov, V. Ya. Grinberg, N. A. Zhuravskaya, Food / Nahrung Materials ScienceWater‐sodium AlginateEngineeringMechanical PropertiesFiber Structure	1982	10

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