LWT
 2022
DOI: 10.1016/j.lwt.2022.114016
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The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates

Mika Immonen1,
Angga Chandrakusuma2,
Sanna Hokkanen3
et al.
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Cited by 10 publications
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Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties

Krzan,
Drabczyk,
Kudłacik-Kramarczyk
et al. 2024
Current Opinion in Colloid & Interface Science
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Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties

Krzan,
Drabczyk,
Kudłacik-Kramarczyk
et al. 2024
Current Opinion in Colloid & Interface Science
1
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Engineering of protein glutaminase for highly efficient modification of fish myofibrillar protein through structure-based and computational-aided strategy

Leng,
Li,
Liang
et al. 2024
Food Chemistry
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Oat protein: Review of structure-function synergies with other plant proteins

McLauchlan,
Tyler,
Chakrabarti
et al. 2024
Food Hydrocolloids
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