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2023
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Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage
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2022
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Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
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2022
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Teff Grain-Based Functional Food for Prevention of Osteoporosis: Sensory Evaluation and Molecular Docking Approach
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2022
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Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities
Food Hydrocolloids,
2020
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Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan
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Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin
Food Hydrocolloids,
2019
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Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
Food Hydrocolloids,
2018
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Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates
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2017
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