Pubblicazioni

Advances in the use of beneficial microorganisms to improve nutritional and functional properties of fermented foods

2024 - FOODS

De Bellis, Palmira; Rizzello, CARLO GIUSEPPE

Enhancing the techno-functional properties of lentil protein isolate dispersions using in-line high-shear rotor-stator mixing

2024 - FOODS

Malterre, Nicolas; Bot, Francesca; Lerda, Emilie; Arendt, Elke K.; Zannini, Emanuele; OâMahony, James A.

Enzymatic hydrolysis of pulse proteins as a tool to Improve techno-functional properties

2022 - FOODS

Vogelsang-O'Dwyer, Martin; Sahin, Aylin W; Arendt, Elke K; Zannini, Emanuele

Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation. Techno-functional, nutritional and environmental performance

2020 - FOODS

Vogelsang-OâDwyer, Martin; Lykke Petersen, Iben; Skejovic Joehnke, Marcel; Christian SÃ¸rensen, Jens; Bez, Juergen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; OâMahony, James A.; Arendt, Elke K.; Zannini, Emanuele