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Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties.
Foods. 2022 Apr 29;11(9):1307. doi: 10.3390/foods11091307.
Foods. 2022.
PMID: 35564030
Free PMC article.
Review.
Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin.
Vogelsang-O'Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O'Mahony JA, Arendt EK, Zannini E.
Vogelsang-O'Dwyer M, et al.
Foods. 2020 Feb 21;9(2):230. doi: 10.3390/foods9020230.
Foods. 2020.
PMID: 32098081
Free PMC article.
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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance.
Vogelsang-O'Dwyer M, Petersen IL, Joehnke MS, Sørensen JC, Bez J, Detzel A, Busch M, Krueger M, O'Mahony JA, Arendt EK, Zannini E.
Vogelsang-O'Dwyer M, et al.
Foods. 2020 Mar 11;9(3):322. doi: 10.3390/foods9030322.
Foods. 2020.
PMID: 32168773
Free PMC article.
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Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure.
Vogelsang-O'Dwyer M, Sahin AW, Zannini E, Arendt EK.
Vogelsang-O'Dwyer M, et al.
J Sci Food Agric. 2022 Sep;102(12):5086-5097. doi: 10.1002/jsfa.11230. Epub 2021 May 4.
J Sci Food Agric. 2022.
PMID: 33792053
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