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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
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
PDF) Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties - ScienceDirect
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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
Challenges and strategies for formulating plant-based frozen desserts
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
Deep dive: Plant-based meat end product formulation and manufacturing | GFI
Molecules | Free Full-Text | Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds
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
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (
