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The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.
- Published in:
- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1267227
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- Article
Effect of high moisture extrusion cooking on protein-protein interactions of pea ( Pisum sativum L.) protein isolates.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 6, p. 1390, doi. 10.1111/ijfs.12783
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- Article
Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5011, doi. 10.1002/jsfa.11041
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- Article
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties.
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- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4112, doi. 10.1002/fsn3.1700
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- Article
Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties.
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- Polymers (20734360), 2021, v. 13, n. 2, p. 215, doi. 10.3390/polym13020215
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- Article
Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6325, doi. 10.1111/ijfs.17373
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- Article
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.
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- Foods, 2023, v. 12, n. 17, p. 3222, doi. 10.3390/foods12173222
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- Article
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility.
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- Foods, 2021, v. 10, n. 6, p. 1160, doi. 10.3390/foods10061160
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- Article
Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch.
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- Foods, 2021, v. 10, n. 3, p. 616, doi. 10.3390/foods10030616
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- Article