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Page 1
Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.
Foods. 2023 Feb 23;12(5):957. doi: 10.3390/foods12050957.
Foods. 2023.
PMID: 36900473
Free PMC article.
Review.
Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel.
Nourmohammadi N, Campanella OH, Chen D.
Nourmohammadi N, et al.
Food Res Int. 2024 Jul;188:114474. doi: 10.1016/j.foodres.2024.114474. Epub 2024 May 10.
Food Res Int. 2024.
PMID: 38823865
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Effect of Spirulina (Arthrospira platensis) microencapsulated in alginate and whey protein concentrate addition on physicochemical and organoleptic properties of functional stirred yogurt.
Nourmohammadi N, Soleimanian-Zad S, Shekarchizadeh H.
Nourmohammadi N, et al.
J Sci Food Agric. 2020 Nov;100(14):5260-5268. doi: 10.1002/jsfa.10576. Epub 2020 Jun 27.
J Sci Food Agric. 2020.
PMID: 32520419
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