Remco Kornet
Wageningen Universiteit
H-index: 9
Europe-Netherlands
Top articles of Remco Kornet
Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
Food Structure
2022/1/1
Jack Yang
H-Index: 3
Remco Kornet
H-Index: 2
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
Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
Food Hydrocolloids
2022/4/1
Remco Kornet
H-Index: 2
Atze Jan Van Der Goot
H-Index: 33
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels
Food Hydrocolloids
2022/4/1
Remco Kornet
H-Index: 2
Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps
Food Hydrocolloids
2022/4/1
Remco Kornet
H-Index: 2
Atze Jan Van Der Goot
H-Index: 33
How pea fractions with different protein composition and purity can substitute WPI in heat-set gels
Food Hydrocolloids
2021/11/1
Remco Kornet
H-Index: 2
Atze Jan Van Der Goot
H-Index: 33
Substitution of whey protein by pea protein is facilitated by specific fractionation routes
Food Hydrocolloids
2021/8/1
Remco Kornet
H-Index: 2
Atze Jan Van Der Goot
H-Index: 33
Less is more: Limited fractionation yields stronger gels for pea proteins
Food Hydrocolloids
2020/8/28
Pea Protein Functionality: Tailor-Made Through Fractionation
2021
Remco Kornet
H-Index: 2
Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions
Food Hydrocolloids
2020/2/1
