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Formulation, pilot-scale preparation, physicochemical characterization and digestibility of a lentil protein-based model infant formula powder.
J Sci Food Agric. 2022 Sep;102(12):5044-5054. doi: 10.1002/jsfa.11199. Epub 2021 Apr 9.
J Sci Food Agric. 2022.
PMID: 33682129
Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends.
Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O'Mahony JA.
Alonso-Miravalles L, et al.
J Sci Food Agric. 2022 Sep;102(12):5077-5085. doi: 10.1002/jsfa.11219. Epub 2021 Apr 7.
J Sci Food Agric. 2022.
PMID: 33745134
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Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients.
Alonso-Miravalles L, O'Mahony JA.
Alonso-Miravalles L, et al.
Foods. 2018 May 7;7(5):73. doi: 10.3390/foods7050073.
Foods. 2018.
PMID: 29735905
Free PMC article.
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Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts.
Grasso N, Alonso-Miravalles L, O'Mahony JA.
Grasso N, et al. Among authors: alonso miravalles l.
Foods. 2020 Feb 26;9(3):252. doi: 10.3390/foods9030252.
Foods. 2020.
PMID: 32110978
Free PMC article.
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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins.
Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O'Mahony JA.
Alonso-Miravalles L, et al.
Foods. 2020 Apr 8;9(4):453. doi: 10.3390/foods9040453.
Foods. 2020.
PMID: 32276320
Free PMC article.
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