11 – 20 of 34
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2021
-
Mark
High-moisture meat analogues produced from yellow pea and faba bean protein isolates/concentrate : Effect of raw material composition and extrusion parameters on texture properties
(
- Contribution to journal › Article
-
Mark
The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
(
- Contribution to journal › Article
-
Mark
The application of pulse flours in the development of plant‐based cheese analogues : Proximate composition, color, and texture properties
(
- Contribution to journal › Article
- 2020
-
Mark
Changes in Intestinal Permeability Ex Vivo and Immune Cell Activation by Three Commonly Used Emulsifiers
(
- Contribution to journal › Article
-
Mark
Concentration of citrus fruit juices in membrane pouches with solar energy Part 2 : How solar drying setup and juice pretreatment determine the microbiological quality
(
- Contribution to journal › Article
-
Mark
The effects of oil extraction methods on recovery yield and emulsifying properties of proteins from rapeseed meal and press cake
(
- Contribution to journal › Article
-
Mark
Development of high-moisture meat analogues with hemp and soy protein using extrusion cooking
(
- Contribution to journal › Article
-
Mark
Commercial infant cereals contain high concentrations of endotoxins and viable Bacillus spp.
(
- Contribution to journal › Article
-
Mark
Effects of storage conditions on degradation of chlorophyll and emulsifying capacity of thylakoid powders produced by different drying methods
(
- Contribution to journal › Article
-
Mark
Emulsifying and anti-oxidative properties of proteins extracted from industrially cold-pressed rapeseed press-cake
(
- Contribution to journal › Article