Funder
Future Food Innovation of region Mid-Jutland, Denmark, KMC, AKV Langholt
Aarhus University
Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by
95 articles.
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1. Utilization of emulsion gels in plant-based meat analog formulations: A review;Food Hydrocolloids;2025-01
2. Mechanistic insights into the foaming properties of potato proteins based on protein composition, colloidal state, and air-water interfacial properties;Food Hydrocolloids;2025-01
3. Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein;Food Hydrocolloids;2024-12
4. Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation;International Journal of Biological Macromolecules;2024-10
5. The effect of ultrasound on the extraction and foaming properties of proteins from potato trimmings;Food Chemistry;2024-10