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Author

Ralf Jakobi

Observed name: Jakobi, Ralf
Institution: Cargill (Belgium)
Observed institution: Cargill (Belgium)
ORCID: 0000-0001-7132-0552
Observed ORCID: 0000-0001-7132-0552
OpenAlex ID: A5085969975
In vitro digestion of protein and starch in sponge cakes formulated with pea ( Pisum sativum L.) ingredients
2022 · Svenja Krause, Stéphane Debon, et al. · Food & Function · 20
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Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties
2022 · Svenja Krause, Eugenia Ayebea Asamoah, et al. · Food Chemistry · 17
Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness
2022 · Pedro Martínez Noguera, Jodie Lantoine, et al. · Foods · 13
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Freeze-thaw stability of oilseed rape oleosome emulsions
2025 · Filippo Bramante, Vincenzo di Bari, et al. · Journal of Food Engineering · 11
Applicability of pea ingredients in baked products: links between formulation, reactivity potential and physicochemical properties
2022 · Krause, Svenja, Asamoah, Eugenia Ayebea, et al. · Zenodo (CERN European Organization for Nuclear Research)
In vitro digestion of protein and starch in sponge cakes formulated with pea (Pisum sativum L.) ingredients
2022 · Krause, Svenja, Debon, Stéphane, et al. · Zenodo (CERN European Organization for Nuclear Research)
Works count: 6
Citation count: 61
H-index: 4
I10-index: 4
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