• How to balance the yield and protein content of air-classified pulse flour : the influence of the restriction valveDe Angelisa, Davide; Kaleda, Aleksei; Pasqualone, Antonella; Vaikma, Helen; Squeo, Giacomo; Caponio, Francesco; Summo, CarmineChemical engineering transactions2021 / p. 241-246 https://doi.org/10.3303/CET2187041 https://www.scopus.com/sourceid/19600161818 https://www.scopus.com/record/display.uri?eid=2-s2.0-85109609813&origin=inward&txGid=2dca944267152a39888a88bfb56d3040
• Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteinsDe Angelis, Davide; Kaleda, Aleksei; Vaikma, Helen; Tamm, Martti; Tammik, Mari-Liis; Squeo, Giacomo; Summo, CarmineFoods2020 / art. 1754, 15 p https://doi.org/10.3390/foods9121754 https://www.scopus.com/sourceid/21100898636 https://www.scopus.com/record/display.uri?eid=2-s2.0-85100386104&origin=inward&txGid=1c08aec3a66ef824452f348030161149 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021 https://www.webofscience.com/wos/woscc/full-record/WOS:000601958400001