Statistics
Publications
1
Citations
22
H-Index
1
Active since
2025
Affiliations
Wageningen University & Research(Current)
Roland Gouzy is an author at Wageningen University & Research specializing in gelation mechanisms, proteins in foods, and gelation.
Publications per year
2025–2025
1
1
Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea
Penghui Shen, Xingfa Ma, Roland Gouzy et al. · Food Hydrocolloids · 2025 · 22 citations · Full text
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