The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation
From static to semi-dynamic in vitro digestion conditions relevant for the older population: starch and protein digestion of cooked lentils
Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities