Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
PDF) Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
Fermentation | Free Full-Text | Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
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
PDF) Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
PDF) Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
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
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications - ScienceDirect
PDF) Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes | Journal of Agricultural and Food Chemistry
Full article: An Emerging Segment of Functional Legume-Based Beverages: A Review
Challenges and strategies for formulating plant-based frozen desserts
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
