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The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys.
Foods. 2021 Mar 1;10(3):511. doi: 10.3390/foods10030511.
Foods. 2021.
PMID: 33804333
Free PMC article.
Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans.
Eha K, Pehk T, Heinmaa I, Kaleda A, Laos K.
Eha K, et al. Among authors: laos k.
Heliyon. 2021 Apr 8;7(4):e06640. doi: 10.1016/j.heliyon.2021.e06640. eCollection 2021 Apr.
Heliyon. 2021.
PMID: 33869862
Free PMC article.
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Water sorption behaviour of commercial furcellaran.
Eha K, Kaleda A, Menert A, Laos K.
Eha K, et al. Among authors: laos k.
Heliyon. 2022 Oct 13;8(10):e11056. doi: 10.1016/j.heliyon.2022.e11056. eCollection 2022 Oct.
Heliyon. 2022.
PMID: 36325138
Free PMC article.
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Ice cream structure modification by ice-binding proteins.
Kaleda A, Tsanev R, Klesment T, Vilu R, Laos K.
Kaleda A, et al. Among authors: laos k.
Food Chem. 2018 Apr 25;246:164-171. doi: 10.1016/j.foodchem.2017.10.152. Epub 2017 Nov 4.
Food Chem. 2018.
PMID: 29291835
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The nonequilibrium phase and glass transition behavior of beta-lactoglobulin.
Parker R, Noel TR, Brownsey GJ, Laos K, Ring SG.
Parker R, et al. Among authors: laos k.
Biophys J. 2005 Aug;89(2):1227-36. doi: 10.1529/biophysj.105.064246. Epub 2005 May 27.
Biophys J. 2005.
PMID: 15923230
Free PMC article.
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