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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

autor
Latrofa, Vittoria
Kaleda, Aleksei
De Angelis, Davide
Videvik, Aaro
Vaikma, Helen
Pasqualone, Antonella
Summo, Carmine
vastutusandmed
Vittoria Latrofa, Aleksei Kaleda, Davide De Angelis, Aaro Videvik, Helen Vaikma, Antonella Pasqualone & Carmine Summo
allikas
Food and Bioprocess Technology
kirjastus/väljaandja
Springer
ajakirja aastakäik number kuu
vol. 18, 12
ilmumisaasta
2025
leheküljed
p. 10374-10390
leitav
https://doi.org/10.1007/s11947-025-04032-z
https://link.springer.com/article/10.1007/s11947-025-04032-z
märksõna
taimsed valgud
pressimine (vormimine)
jahu
võtmesõna
by-product valorization
durum wheat meal
low-moisture extrusion
plant-based texturized vegetable proteins
techno-functional properties
ISSN
1935-5149; 1935-5130
märkused
Bibliogr.: 65 ref
Open Access
Open Access
teaduspublikatsioon
teaduspublikatsioon
klassifikaator
1.1
Scopus
Journal metrics at Scopus
Article at Scopus
WOS
Journal metrics at WOS
Article at WOS
kategooria (üld)
Engineering
Agricultural and biological sciences
Engineering
Chemical engineering
kategooria (alam)
Engineering. Safety, risk, reliability and quality
Agricultural and biological sciences. Food science
Engineering. Industrial and manufacturing engineering
Chemical engineering. Process chemistry and technology
TTÜ struktuuriüksus
ärikorralduse instituut
keel
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