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Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

Journal of food engineering, 2015-04, Vol.150, p.117-124

2015

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Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Food hydrocolloids, 2015-01, Vol.43, p.465-472

2015

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Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations

Biotechnology and bioengineering, 2014-07, Vol.111 (7), p.1304-1312

2014

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Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures

Powder technology, 2020-03, Vol.363, p.519-524

2020

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Influence of sodium chloride on shear flow induced starch–gluten separation from Soissons wheat dough

Journal of food engineering, 2010-08, Vol.99 (3), p.366-372

2010

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Effect of simple shear on the physical properties of glutenin macro polymer (GMP)

Journal of cereal science, 2005-07, Vol.42 (1), p.59-68

2005

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Dry fractionation for production of functional pea protein concentrates

Food research international, 2013-08, Vol.53 (1), p.232-239

2013

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Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems

Journal of food engineering, 2007-03, Vol.79 (2), p.706-717

2007

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Functional analysis of mildly refined fractions from yellow pea

Food hydrocolloids, 2015-02, Vol.44, p.12-22

2015

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Modification methods for poly(arylsulfone) membranes: A mini-review focusing on surface modification

Desalination, 2011-07, Vol.275 (1-3), p.1-9

2011

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Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Food and bioprocess technology, 2015-07, Vol.8 (7), p.1495-1502

2015

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Agitated thin-film drying of foods

Drying technology, 2019-04, Vol.37 (6), p.735-744

2019

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Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Journal of food engineering, 2014-12, Vol.143, p.53-61

2014

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Isoflavone extraction from okara using water as extractant

Food chemistry, 2014-10, Vol.160, p.371-378

2014

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Interactions between acid and proteins under in vitro gastric condition - a theoretical and experimental quantification

Food & function, 2018-10, Vol.9 (1), p.5283-5289

2018

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Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

International journal of food sciences and nutrition, 2018-02, Vol.69 (1), p.1-11

2018

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Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

Food hydrocolloids, 2016-03, Vol.54, p.170-178

2016

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Microcapsule production by an hybrid colloidosome-layer-by-layer technique

Food hydrocolloids, 2012, Vol.27 (1), p.119-125

2012

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Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour

Food and bioprocess technology, 2013-12, Vol.6 (12), p.3317-3325

2013

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Modulation of rheological properties by heat-induced aggregation of whey protein solution

Food hydrocolloids, 2011-08, Vol.25 (6), p.1482-1489

2011

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Effect of crosslink density on the water-binding capacity of whey protein microparticles

Food hydrocolloids, 2015-02, Vol.44, p.277-284

2015

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New directions towards structure formation and stability of protein-rich foods from globular proteins

Trends in food science & technology, 2010-02, Vol.21 (2), p.85-94

2010

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Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles

Food hydrocolloids, 2012, Vol.26 (1), p.240-248

2012

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Electrospraying of water in oil emulsions for thin film coating

Journal of food engineering, 2013-12, Vol.119 (4), p.776-780

2013

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Separation of Whey Proteins using Cascaded Ultrafiltration

Separation science and technology, 2014-10, Vol.49 (15), p.2280-2288

2014

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Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations

Particle morphology and powder properties during spray drying of maltodextrin and whey protein mixtures

Influence of sodium chloride on shear flow induced starch–gluten separation from Soissons wheat dough

Effect of simple shear on the physical properties of glutenin macro polymer (GMP)

Dry fractionation for production of functional pea protein concentrates

Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems

Functional analysis of mildly refined fractions from yellow pea

Modification methods for poly(arylsulfone) membranes: A mini-review focusing on surface modification

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

Agitated thin-film drying of foods

Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Isoflavone extraction from okara using water as extractant

Interactions between acid and proteins under in vitro gastric condition - a theoretical and experimental quantification

Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation

Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

Microcapsule production by an hybrid colloidosome-layer-by-layer technique

Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour

Modulation of rheological properties by heat-induced aggregation of whey protein solution

Effect of crosslink density on the water-binding capacity of whey protein microparticles

New directions towards structure formation and stability of protein-rich foods from globular proteins

Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles

Electrospraying of water in oil emulsions for thin film coating

Separation of Whey Proteins using Cascaded Ultrafiltration

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