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The influence of NaCl and phosphate on the techno-functionality of (less) refined plant-based proteins with focus on meat (analogues) applications
(2025) -
Effect of salt, phosphate and protein content on the techno-functionality of plant-based proteins for hybrid meat product formulation
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Effect of extrusion cooking on pea protein isolate’s ability to partially replace pork meat in emulsified cooked sausages
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Optimizing protein quality : synergies and comparisons of single and combined alternative proteins from diverse sources
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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages