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Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
CO2-defatted oats: Solubility, emulsification and foaming properties
Lipid removal enhances separation of oat grain cell wall material from starch and protein
Electrostatic separation combined with ultra-fine grinding to produce β-glucan enriched ingredients from oat bran
In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
Oat protein solubility and emulsion properties improved by enzymatic deamidation
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
- M. Immonen, Angga Chandrakusuma, Juhani Sibakov, Minna Poikelispää, T. Sontag-Strohm
- 1 July 2021
The rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer was studied and there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.