print

Techno-functional and sensory characterization of commercial plant protein powders

author
Jakobson, Kadi
Kaleda, Aleksei
Adra, Karl
Tammik, Mari-Liis
Vaikma, Helen
Kriščiunaite, Tiina
Vilu, Raivo
statement of authorship
Kadi Jakobson, Aleksei Kaledaa, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite and Raivo Vilu
source
Foods
publisher
MDPI
journal volume number month
vol. 12, 14
year of publication
2023
pages
art. 2805
url
https://doi.org/10.3390/foods12142805
subject term
emulsioonid
valgusisaldus
organoleptiline hindamine
taimsed valgud
keyword
emulsification
foaming
functional properties
gelling
plant proteins
sensory analysis
visco-thermal analysis
water solubility
water-holding capacity
ISSN
2304-8158
notes
Bibliogr.: 74 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)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
kvartiil
Q1
TTÜ department
keemia ja biotehnoloogia instituut
language
inglise
Jakobson, K., Kaleda, A., Adra, K., Tammik, M.-L., Vaikma, H., Kriščiunaite, T., Vilu, R. Techno-functional and sensory characterization of commercial plant protein powders // Foods (2023) vol. 12, 14, art. 2805. https://doi.org/10.3390/foods12142805