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
https://www.scopus.com/sourceid/14200154736
https://www.scopus.com/pages/publications/105015431384?origin=resultslist
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20BIOPROCESS%20TECH&year=2024
https://www.webofscience.com/wos/woscc/full-record/WOS:001566691100001
category (general)
Engineering
Tehnika
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
Engineering
Tehnika
Chemical engineering
Keemiatehnoloogia
category (sub)
Engineering. Safety, risk, reliability and quality
Tehnika. Ohutus, risk, töökindlus ja kvaliteet
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
Engineering. Industrial and manufacturing engineering
Tehnika. Tööstus- ja tootmistehnika
Chemical engineering. Process chemistry and technology
Keemiatehnoloogia. Protsessi keemia ja tehnoloogia
TalTech department
ärikorralduse instituut
language
inglise