PDF) Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Aroma profile analyses of the four fermented pea protein isolate... | Download Scientific Diagram
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel - Chigwedere - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada - ScienceDirect
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review | Request PDF
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Effect of market class on aroma and flavour properties of cooked peas... | Download Scientific Diagram
Sensory analysis of extrudates. Here, A means appearance, O-odor,... | Download Scientific Diagram
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Effect of cultivar on aroma and flavour properties of cooked yellow... | Download Scientific Diagram
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
