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Year | Number of Results |
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2020 | 2 |
2021 | 1 |
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Page 1
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese.
Foods. 2022 Jan 11;11(2):178. doi: 10.3390/foods11020178.
Foods. 2022.
PMID: 35053910
Free PMC article.
Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase.
Masiá C, Ong L, Logan A, Stockmann R, Gambetta J, Jensen PE, Rahimi Yazdi S, Gras S.
Masiá C, et al.
Soft Matter. 2023 Dec 20;20(1):133-143. doi: 10.1039/d3sm01001e.
Soft Matter. 2023.
PMID: 38054382
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Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
Masiá C, Geppel A, Jensen PE, Buldo P.
Masiá C, et al.
Foods. 2021 Mar 10;10(3):573. doi: 10.3390/foods10030573.
Foods. 2021.
PMID: 33801804
Free PMC article.
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Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials.
Masiá C, Jensen PE, Buldo P.
Masiá C, et al.
Foods. 2020 Aug 26;9(9):1182. doi: 10.3390/foods9091182.
Foods. 2020.
PMID: 32859044
Free PMC article.
Retracted.
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Retraction: Masiá, C. et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182.
Masiá C, Jensen PE, Buldo P.
Masiá C, et al.
Foods. 2020 Dec 1;9(12):1782. doi: 10.3390/foods9121782.
Foods. 2020.
PMID: 33272003
Free PMC article.
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