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
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
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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 | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
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
Full article: An Emerging Segment of Functional Legume-Based Beverages: A Review
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
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Molecules | Free Full-Text | The Current Situation of Pea Protein and Its Application in the Food Industry
Aroma Constituents of Soybean [Glycine max (L.) Merril] Milk Lacking Lipoxygenase Isoenzymes | Journal of Agricultural and Food Chemistry
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
Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry - ScienceDirect
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
Insights into formation, detection and removal of the beany flavor in soybean protein - ScienceDirect
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
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
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
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
