Grain Technology

Organisational unit: Research Group

Organisation Profile

Un­der­stand­ing grain func­tion­al­ity for healthy and ap­peal­ing foods

 

Latest research outputs

  1. Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

    Research output: Contribution to journalArticleScientificpeer-review

  2. Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

    Research output: Contribution to journalArticleScientificpeer-review

  3. Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

    Research output: Contribution to journalArticleScientificpeer-review

ID: 89084355