Results 231 to 240 of about 3,830,532 (256)
Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]
Food Sci NutrRebellato AP +6 more
europepmc +1 more source
Extrusion Processing and Formulation Effects on the Techno-Functional Properties of Melon Peel-Enriched Soy Protein-Maize Starch Snacks. [PDF]
Int J Food SciHernández-Santos B +8 more
europepmc +1 more source
Effect of Gelation pH on the Entrapment and <i>In Vitro</i> Gastrointestinal Digestion of Plant Proteins in Alginate Beads. [PDF]
GelsCumilaf J +3 more
europepmc +1 more source
Aquaculture, 2012 Nutritional values of microbial floc meal and soy protein concentrate were evaluated as alternative protein sources to fishmeal in diets for Litopenaeus vannamei juveniles.
Wilson Wasielesky, Marcelo Borges Tesser
exaly +2 more sources
Shear-Induced Structuring as a Tool to Make Anisotropic Materials Using Soy Protein Concentrate
Journal of Food Engineering, 2016 This research presents the formation of anisotropic, and partly fibrous, semi-solid structures with Soy Protein Concentrate (SPC) using the concept of shear-induced structuring.
Atze Jan van der Goot +2 more
exaly +2 more sources
Optimization of Mold Wheat Bread Fortified With Soy Flour, Pea Flour and Whey Protein Concentrate
Food Science and Technology International, 2017 The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread.
Melina Erben, Carlos A Osella
exaly +2 more sources