Concepedia

H. Schmandke

HS

10

Publications

185

Citations

10

H-Index

1974

Active since

Affiliations

German Institute of Human Nutrition(Current)

A. N. Nesmeyanov Institute of Organoelement Compounds

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

Top concepts

Food ChemistryEngineeringHealthRheologyBiotechnologyBiophysicsBiochemistryFood EngineeringMedicineBioanalysis

Publications per year

1974–1988

10

Publications

10

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 · 1985 · 34 citations

Engineering, Food Analysis, Protein Purification +17

A study on gelation of soybean globulin solutions

T. M. Bikbov, V. Ya. Grinberg, H. Schmandke et al. · Colloid & Polymer Science · 1981 · 33 citations

Food Chemistry, Soybean Globulin Solutions, Biotechnology +3

On the concentration dependence of the elasticity modulus of soybean globulin gels

T.M. Bikbow, V. Ya. Grinberg, Yu. A. Antonov et al. · Polymer Bulletin · 1979 · 32 citations

Food Chemistry, Elasticity Modulus, Engineering +11

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 et al. · Food / Nahrung · 1981 · 17 citations

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 et al. · Food / Nahrung · 1988 · 12 citations

Functional Properties, Calcium Chloride Concentration, Engineering +17

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