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Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs.
Foods. 2020 Aug 5;9(8):1059. doi: 10.3390/foods9081059.
Foods. 2020.
PMID: 32764254
Free PMC article.
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins.
De Angelis D, Kaleda A, Pasqualone A, Vaikma H, Tamm M, Tammik ML, Squeo G, Summo C.
De Angelis D, et al. Among authors: tammik ml.
Foods. 2020 Nov 27;9(12):1754. doi: 10.3390/foods9121754.
Foods. 2020.
PMID: 33260878
Free PMC article.
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Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders.
Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R.
Jakobson K, et al. Among authors: tammik ml.
Foods. 2023 Jul 24;12(14):2805. doi: 10.3390/foods12142805.
Foods. 2023.
PMID: 37509897
Free PMC article.
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