A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation

(2020) Shaun Y.J. Sim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

(2020) Nadia Grasso et al.   Foods

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

(2020) Martin Vogelsang-O’Dwyer et al.   Foods

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

(2020) David Julian McClements   Foods

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

(2020) Maria Tsevdou et al.   Foods

Heat- and acid-induced gelation of dairy/plant protein dispersions and emulsions

(2019) Christophe Schmitt et al.   Current Opinion in Food Science

Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt

(2019) Kenneth Kieserling et al.   FOOD HYDROCOLLOIDS

High pressure structuring of pea protein concentrates

(2019) Shaun Y. J. Sim et al.   JOURNAL OF FOOD PROCESS ENGINEERING

High pressure processing of spoilage fungi as affected by water activity in a diluted apple juice concentrate

(2019) Elizabeth C. Buerman et al.   FOOD CONTROL

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

(2018) Stephanie Jeske et al.   FOOD RESEARCH INTERNATIONAL

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

(2018) Nurul Farhana Fazilah et al.   Journal of Functional Foods

Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

(2017) Marcela Jarpa-Parra   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical chemistry of highly concentrated emulsions

(2015) Reza Foudazi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Yeast flavour production by solid state fermentation of orange peel waste

(2015) Fani Th Mantzouridou et al.   BIOCHEMICAL ENGINEERING JOURNAL

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

(2015) Outi Elina Mäkinen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes

(2013) Andrea K. Bosse et al.   FOOD CHEMISTRY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

(2010) M.C. Puppo et al.   FOOD HYDROCOLLOIDS

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL