• Effect of durum wheat meal protein on the techno-functional, textural, volatile, and sensory properties of low-moisture texturized vegetable proteinsLatrofa, Vittoria; Kaleda, Aleksei; De Angelis, Davide; Videvik, Aaro; Vaikma, Helen; Pasqualone, Antonella; Summo, CarmineFood and Bioprocess Technology2025 / p. 10374-10390 https://doi.org/10.1007/s11947-025-04032-z https://link.springer.com/article/10.1007/s11947-025-04032-z https://www.scopus.com/sourceid/14200154736 https://www.scopus.com/pages/publications/105015431384?origin=resultslist https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20BIOPROCESS%20TECH&year=2024 https://www.webofscience.com/wos/woscc/full-record/WOS:001566691100001
• Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speedsKaleda, Aleksei; Talvistu, Karel; Vaikma, Helen; Tammik, Mari-Liis; Rosenvald, Sirli; Vilu, RaivoFuture foods2021 / art. 100092, 8 p. : ill https://doi.org/10.1016/j.fufo.2021.100092 https://www.scopus.com/sourceid/21101060444 https://www.scopus.com/record/display.uri?eid=2-s2.0-85122680808&origin=inward&txGid=0c474d13e739f081988cc63ba456b8d3 https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022 https://www.webofscience.com/wos/woscc/full-record/WOS:000906996400007