Gel Network Modelling is a computational or theoretical framework that characterizes the three-dimensional polymeric architecture and cross-linking interactions within hydrated food gels to predict their macroscopic mechanical and rheological properties.
141
Publications
6.4K
Citations
507
Authors
223
Institutions
Publications per year
2017–2026
52
Parents
Publications
141
1–5 of 141
Authors
507
- JH
3
h-index
- MG
3
h-index
- JS
3
h-index
- RM
3
h-index
- BBBaojun Bai
Missouri University of Science and Technology, United States
2 publications · 204 citations
2
h-index
1–5 of 507
Institutions
223
Wageningen University & Research
Wageningen, The Netherlands
4 h-index
10 publications
568 citations
State Key Laboratory of Food Science and Technology
Wuxi, China
4 h-index
18 publications
755 citations
Kyushu University
Fukuoka, Japan
3 h-index
8 publications
717 citations
Qingdao University of Technology
Qingdao, China
3 h-index
10 publications
548 citations
University of Bonn
Bonn, Germany
3 h-index
7 publications
721 citations
Universidad de Granada
Granada, Spain
3 h-index
5 publications
155 citations
Tecnalia
Donostia / San Sebastian, Spain
3 h-index
3 publications
322 citations
Chalmers University of Technology
Gothenburg, Sweden
3 h-index
9 publications
207 citations
1–8 of 223
Venues
- Food Hydrocolloids
13 publications · 724 citations
12
h-index
- Food Chemistry
7 publications · 277 citations
7
h-index
- Carbohydrate Polymers
4 publications · 204 citations
4
h-index
- Journal of Food Engineering
4 publications · 63 citations
4
h-index
- Journal of Petroleum Science and Engineering
4 publications · 180 citations
4
h-index
1–5