Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
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
Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Molecules | Free Full-Text | The Current Situation of Pea Protein and Its Application in the Food Industry
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
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
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada - ScienceDirect
Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications - ScienceDirect
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
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
Fermentation | Free Full-Text | Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties - ScienceDirect
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (
Full article: An Emerging Segment of Functional Legume-Based Beverages: A Review
Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
Insights into formation, detection and removal of the beany flavor in soybean protein - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Sensory analysis of extrudates. Here, A means appearance, O-odor,... | Download Scientific Diagram
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
