Research output per year
Research output per year
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Dive into the research topics where Penghui Shen is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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Augmentation of faba bean globulin gelation with pre-aggregation
Shen, P., Ma, X., Griskonyte, J., Peng, J., Gouzy, R., Sagis, L. M. C. & Landman, J., Dec 2025, In: Food Hydrocolloids. 168, 111546.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Gelation properties of three common pulse proteins: Lentil, faba bean and chickpea
Shen, P., Ma, X., Gouzy, R., Landman, J. & Sagis, L. M. C., Jul 2025, In: Food Hydrocolloids. 164, 14 p., 111245.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Generic behavior of pulse proteins in 2D and 3D food systems
Shen, P., 2 Apr 2025, Wageningen: Wageningen University. 331 p.Research output: Thesis › internal PhD, WU
Open Access -
Oil-water interface and emulsion stabilization by pulse proteins
Shen, P., Twilt, F., Deng, B., Peng, J., Schroen, K., Sagis, L. M. C. & Landman, J., Jun 2025, In: Food Hydrocolloids. 163, 111093.Research output: Contribution to journal › Article › Academic › peer-review
Open Access5 Citations (Scopus) -
Role of globulins and albumins in oil-water interface and emulsion stabilization properties of pulse proteins
Shen, P., Twilt, F., Nazir, R., Peng, J., Landman, J. & Sagis, L. M. C., Nov 2025, In: Food Hydrocolloids. 167, 111463.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Projects
- 1 Finished
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How do processing conditions alter the physicochemical properties of plant proteins and their link to the stability of emulsions?
Shen, P. (PhD candidate), Sagis, L. (Promotor) & Landman, J. (Co-promotor)
1/04/21 → 2/04/25
Project: PhD