Subject
General Chemical Engineering,General Chemistry,Food Science
Cited by
24 articles.
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1. Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape;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. Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients;Food Bioscience;2024-10
5. Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods;Food Biophysics;2024-09-02