Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
PDF) Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review | Request PDF
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Sensory analysis of extrudates. Here, A means appearance, O-odor,... | Download Scientific Diagram
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Faba bean flavour and technological property improvement by thermal pre-treatments - ScienceDirect
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Fermentation | Free Full-Text | Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Effect of market class on aroma and flavour properties of cooked peas... | Download Scientific Diagram
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective | Journal of Agricultural and Food Chemistry
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Characterisation of the volatile flavour compounds in low and high tannin faba beans (Vicia faba var. minor) grown in Alberta, Canada - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
![PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes](https://i1.rgstatic.net/publication/239734293_Headspace_volatile_components_of_Canadian_grown_low-tannin_faba_bean_Vicia_faba_L_genotypes/links/5fd79a68299bf140880cb6bf/largepreview.png "PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes")
PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes
PDF) Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel - Chigwedere - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Effect of cultivar on aroma and flavour properties of cooked green peas... | Download Scientific Diagram
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
