Jack Yang
Wageningen Universiteit
H-index: 14
Europe-Netherlands
Top articles of Jack Yang
Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology
Journal of Colloid and Interface Science
2024/5/15
Jack Yang
H-Index: 3
Soft gliadin nanoparticles at air/water interfaces: The transition from a particle-laden layer to a thick protein film
Journal of Colloid and Interface Science
2024/4/28
The role of membrane components on the oleosome lubrication properties
Journal of Colloid and Interface Science
2024/3/1
Jack Yang
H-Index: 3
Lei Ji
H-Index: 12
White asparagus stem proteins, from waste to interface stabilizer in food foams
Food Hydrocolloids
2024/1/1
Jack Yang
H-Index: 3
Extraction of oleosome and protein mixtures from sunflower seeds
Food Hydrocolloids
2023/12/1
Jack Yang
H-Index: 3
Surface dilatational and foaming properties of whey protein and escin mixtures
Food Hydrocolloids
2023/11/1
Physical, interfacial and foaming properties of different mung bean protein fractions
Food Hydrocolloids
2023/10/1
Jack Yang
H-Index: 3
Renko De Vries
H-Index: 27
The emulsifying ability of oleosomes and their interfacial molecules
Colloids and Surfaces B: Biointerfaces
2023/9/1
Jack Yang
H-Index: 3
Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces
Journal of Colloid and Interface Science
2023/5/15
Jack Yang
H-Index: 3
Self-similarity and Payne effect of whey protein-escin mixtures at the air-water interface
Food Hydrocolloids
2023/5/1
High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets
Food Hydrocolloids
2023/4/1
Jack Yang
H-Index: 3
Marie Hennebelle
H-Index: 15
Mild fractionation for more sustainable food ingredients
2023/3/27
Cruciferin versus napin–Air-water interface and foam stabilizing properties of rapeseed storage proteins
Food Hydrocolloids
2023/3/1
Jack Yang
H-Index: 3
The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein composition
Food Hydrocolloids
2022/12/1
Jack Yang
H-Index: 3
Selective proteolysis of β-conglycinin as a tool to increase air-water interface and foam stabilising properties of soy proteins
Food Hydrocolloids
2022/9/1
Wenjie Xia
H-Index: 9
Jack Yang
H-Index: 3
Impact of particle sedimentation in pendant drop tensiometry
Langmuir
2022/8/9
Jack Yang
H-Index: 3
Are micelles actually at the interface in micellar casein stabilized foam and emulsions?
Food Hydrocolloids
2022/8/1
Jack Yang
H-Index: 3
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
Food Hydrocolloids
2022/5/1
Remco Kornet
H-Index: 2
Jack Yang
H-Index: 3
Protein-stabilized interfaces in multiphase food: Comparing structure-function relations of plant-based and animal-based proteins
2022
Jack Yang
H-Index: 3
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein
Food Hydrocolloids
2022/2/1
Jack Yang
H-Index: 3
