| Yellow pea aqueous fractionation increases the specific volume fraction and viscosity of its dispersions C Kornet, P Venema, J Nijsse, E van der Linden, AJ van der Goot, ... Food Hydrocolloids 99, 105332, 2020 | 81 | 2020 |
| Less is more: Limited fractionation yields stronger gels for pea proteins R Kornet, J Veenemans, P Venema, AJ van der Goot, M Meinders, ... Food Hydrocolloids 112, 106285, 2021 | 75 | 2021 |
| Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient J Yang, R Kornet, CF Diedericks, Q Yang, CC Berton-Carabin, ... Food Structure 31, 100254, 2022 | 47 | 2022 |
| Substitution of whey protein by pea protein is facilitated by specific fractionation routes R Kornet, C Shek, P Venema, AJ van der Goot, M Meinders, ... Food Hydrocolloids 117, 106691, 2021 | 45 | 2021 |
| Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity R Kornet, J Yang, P Venema, E van der Linden, LMC Sagis Food Hydrocolloids 126, 107456, 2022 | 41 | 2022 |
| How pea fractions with different protein composition and purity can substitute WPI in heat-set gels R Kornet, S Penris, P Venema, AJ van der Goot, MBJ Meinders, ... Food Hydrocolloids 120, 106891, 2021 | 23 | 2021 |
| Coacervation in pea protein solutions: The effect of pH, salt, and fractionation processing steps R Kornet, SL Roozalipour, P Venema, AJ van der Goot, MBJ Meinders, ... Food Hydrocolloids 125, 107379, 2022 | 19 | 2022 |
| Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels R Kornet, S Sridharan, P Venema, LMC Sagis, CV Nikiforidis, ... Food Hydrocolloids 125, 107427, 2022 | 14 | 2022 |
| Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels E Ntone, R Kornet, P Venema, MBJ Meinders, E van der Linden, JH Bitter, ... Food Hydrocolloids 125, 107400, 2022 | 14 | 2022 |
| Pea Protein Functionality: Tailor-Made Through Fractionation R Kornet PQDT-Global, 2021 | 1 | 2021 |
| Butter Substitute JA Penders, WHJ Tap, FC Gielens, C Kornet WO Patent WO2019048620A1, 2019 | | 2019 |
| Enhanced gelling capacity of yellow pea fractions through mild purification R Kornet, P Venema, AJ van der Goot, E van der Linden, MBJ Meinders | | 2019 |
| Yellow pea protein purification increases the viscosity of its dispersion R Kornet, P Venema, AJ van der Goot, J Nijsse, E van der Linden, ... Delivery of Functionality 2019, 2019 | | 2019 |
