Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Challenges and strategies for formulating plant-based frozen desserts
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
PDF) Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes
PDF) Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
PDF) Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes | Journal of Agricultural and Food Chemistry
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry - ScienceDirect
