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Structuring processes for meat analogues

Trends in food science & technology, 2018-11, Vol.81, p.25-36

2018

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Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Journal of food engineering, 2019-11, Vol.261, p.32-39

2019

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Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry

Food chemistry, 2018-12, Vol.268, p.94-100

2018

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Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

Journal of food engineering, 2018-04, Vol.222, p.84-92

2018

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A classification scheme for interfacial mass transfer and the kinetics of aroma release

Trends in food science & technology, 2020-11, Vol.105, p.433-448

2020

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Flexible 3D Nanoporous Graphene for Desalination and Bio-decontamination of Brackish Water via Asymmetric Capacitive Deionization

ACS applied materials & interfaces, 2016-09, Vol.8 (38), p.25313-25325

2016

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Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?

Food research international, 2023-11, Vol.173, p.113315-113315, Article 113315

2023

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Stigma by association and family burden among family members of people with mental illness: the mediating role of coping

Social Psychiatry and Psychiatric Epidemiology, 2016-09, Vol.51 (9), p.1233-1245

2016

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Control in the absence of choice: A qualitative study on decision-making about gastrostomy in people with amyotrophic lateral sclerosis, caregivers, and healthcare professionals

PloS one, 2023-09, Vol.18 (9), p.e0290508-e0290508

2023

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In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients

Food chemistry, 2022-09, Vol.387, p.132894-132894, Article 132894

2022

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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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Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Scientific reports, 2022-01, Vol.12 (1), p.1334-1334, Article 1334

2022

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Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction

Bioresource technology, 2024-05, Vol.399, p.130571-130571, Article 130571

2024

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Encapsulation of cannabidiol in hemp seed oleosomes

Food research international, 2024-11, Vol.195, p.114948, Article 114948

2024

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Alternatives to Meat and Dairy

Annual review of food science and technology, 2021-03, Vol.12 (1), p.29-50

2021

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The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Food chemistry, 2020-02, Vol.306, p.125578-125578, Article 125578

2020

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Shear structuring as a new method to make anisotropic structures from soy–gluten blends

Food research international, 2014-10, Vol.64, p.743-751

2014

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Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

Innovative food science & emerging technologies, 2018-12, Vol.50, p.42-49

2018

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The use of exergetic indicators in the food industry - A review

Critical reviews in food science and nutrition, 2017-01, Vol.57 (1), p.197-211

2017

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Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions

Drying technology, 2021-07, Vol.39 (10), p.1285-1293

2021

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Phenotypic patient profiling for improved implementation of guideline-directed medical therapy: An exploratory analysis in a large real-world chronic heart failure cohort

Frontiers in pharmacology, 2023-03, Vol.14, p.1081579

2023

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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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Recovery of protein from green leaves: Overview of crucial steps for utilisation

Food chemistry, 2016-07, Vol.203, p.402-408

2016

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Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation?

International journal of biological macromolecules, 2023-07, Vol.242 (Pt 2), p.124855-124855, Article 124855

2023

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A systematic analysis on tomato powder quality prepared by four conductive drying technologies

Innovative food science & emerging technologies, 2019-06, Vol.54, p.103-112

2019

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Structuring processes for meat analogues

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Revisiting the enzymatic kinetics of pepsin using isothermal titration calorimetry

Understanding fiber formation in a concentrated soy protein isolate - Pectin blend

A classification scheme for interfacial mass transfer and the kinetics of aroma release

Flexible 3D Nanoporous Graphene for Desalination and Bio-decontamination of Brackish Water via Asymmetric Capacitive Deionization

Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?

Stigma by association and family burden among family members of people with mental illness: the mediating role of coping

Control in the absence of choice: A qualitative study on decision-making about gastrostomy in people with amyotrophic lateral sclerosis, caregivers, and healthcare professionals

In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients

Dry fractionation for production of functional pea protein concentrates

Non-linear rheology reveals the importance of elasticity in meat and meat analogues

Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction

Encapsulation of cannabidiol in hemp seed oleosomes

Alternatives to Meat and Dairy

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Shear structuring as a new method to make anisotropic structures from soy–gluten blends

Protein enrichment of defatted soybean flour by fine milling and electrostatic separation

The use of exergetic indicators in the food industry - A review

Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions

Phenotypic patient profiling for improved implementation of guideline-directed medical therapy: An exploratory analysis in a large real-world chronic heart failure cohort

Functional analysis of mildly refined fractions from yellow pea

Recovery of protein from green leaves: Overview of crucial steps for utilisation

Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation?

A systematic analysis on tomato powder quality prepared by four conductive drying technologies

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