Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear-Reference-Cited by-同舟云学术

Towards creating sustainable foods from side streams: Heat-induced structure formation in blends of sunflower seed press cakes and cheese whey under moderate shear

Published:2023-11 Issue: Volume:144 Page:108932
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Raak Norbert^ORCID,Corredig Milena

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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1. Low moisture texturised protein from sunflower press cake;International Journal of Food Science & Technology;2024-09-04

2. Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry;Future Foods;2024-06

3. Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey;Foods;2023-11-12