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Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteins

author
Latrofa, Vittoria
Kaleda, Aleksei
De Angelis, Davide
Videvik, Aaro
Vaikma, Helen
Pasqualone, Antonella
Summo, Carmine
statement of authorship
Vittoria Latrofa, Aleksei Kaleda, Davide De Angelis, Aaro Videvik, Helen Vaikma, Antonella Pasqualone & Carmine Summo
source
Food and Bioprocess Technology
publisher
Springer
journal volume number month
vol. 18, 12
year of publication
2025
pages
p. 10374-10390
url
https://doi.org/10.1007/s11947-025-04032-z
https://link.springer.com/article/10.1007/s11947-025-04032-z
subject term
taimsed valgud
pressimine (vormimine)
jahu
keyword
by-product valorization
durum wheat meal
low-moisture extrusion
plant-based texturized vegetable proteins
techno-functional properties
ISSN
1935-5149; 1935-5130
notes
Bibliogr.: 65 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
Journal metrics at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
category (general)
Tehnika
Põllumajandus- ja bioloogiateadused
Tehnika
Keemiatehnoloogia
category (sub)
Tehnika. Ohutus, risk, töökindlus ja kvaliteet
Põllumajandus- ja bioloogiateadused. Toiduteadus
Tehnika. Tööstus- ja tootmistehnika
Keemiatehnoloogia. Protsessi keemia ja tehnoloogia
TalTech department
ärikorralduse instituut
language
inglise
Latrofa, V., Kaleda, A., De Angelis, D., Videvik, A., Vaikma, H., Pasqualone, A., Summo, C. Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteins // Food and Bioprocess Technology (2025) vol. 18, 12, p. 10374-10390. https://doi.org/10.1007/s11947-025-04032-z https://link.springer.com/article/10.1007/s11947-025-04032-z