The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties

por Ferawati, Ferawati, Hefni, Mohammed, Östbring, Karolina, Witthöft, Cornelia
Publicado 2021

Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods †

por Östbring, Karolina, Sjöholm, Ingegerd, Rayner, Marilyn, Erlanson-Albertsson, Charlotte
Publicado 2020

Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review

por Zahari, Izalin, Östbring, Karolina, Purhagen, Jeanette K., Rayner, Marilyn
Publicado 2022

Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract

por Östbring, Karolina, Tullberg, Cecilia, Burri, Stina, Malmqvist, Emma, Rayner, Marilyn
Publicado 2019

The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

por Östbring, Karolina, Malmqvist, Emma, Nilsson, Kajsa, Rosenlind, Ia, Rayner, Marilyn
Publicado 2019

Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

por Östbring, Karolina, Nilsson, Kajsa, Ahlström, Cecilia, Fridolfsson, Anna, Rayner, Marilyn
Publicado 2020

The Effect of pH and Storage Temperature on the Stability of Emulsions Stabilized by Rapeseed Proteins

por Östbring, Karolina, Matos, María, Marefati, Ali, Ahlström, Cecilia, Gutiérrez, Gemma
Publicado 2021

High-Pressure Pasteurization of Soy Okara

por Helstad, Amanda, Marefati, Ali, Ahlström, Cecilia, Rayner, Marilyn, Purhagen, Jeanette, Östbring, Karolina
Publicado 2023

High-Pressure Pasteurization of Oat Okara

por Helstad, Amanda, Marefati, Ali, Ahlström, Cecilia, Rayner, Marilyn, Purhagen, Jeanette, Östbring, Karolina
Publicado 2023

The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake

por Ahlström, Cecilia, Thuvander, Johan, Rayner, Marilyn, Matos, María, Gutiérrez, Gemma, Östbring, Karolina
Publicado 2022

Changes in Intestinal Permeability Ex Vivo and Immune Cell Activation by Three Commonly Used Emulsifiers

por Oscarsson, Elin, Lindberg, Tim, Zeller, Kathrin S., Lindstedt, Malin, Agardh, Daniel, Håkansson, Åsa, Östbring, Karolina
Publicado 2020

High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties

por Ferawati, Ferawati, Zahari, Izalin, Barman, Malin, Hefni, Mohammed, Ahlström, Cecilia, Witthöft, Cornelia, Östbring, Karolina
Publicado 2021

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

por Zahari, Izalin, Ferawati, Ferawati, Helstad, Amanda, Ahlström, Cecilia, Östbring, Karolina, Rayner, Marilyn, Purhagen, Jeanette K.
Publicado 2020

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

por Zahari, Izalin, Ferawati, Ferawati, Purhagen, Jeanette K., Rayner, Marilyn, Ahlström, Cecilia, Helstad, Amanda, Östbring, Karolina
Publicado 2021

Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein

por Kasprzak, Mirosław M., Jarzębski, Maciej, Smułek, Wojciech, Berski, Wiktor, Zając, Marzena, Östbring, Karolina, Ahlström, Cecilia, Ptasznik, Stanisław, Domagała, Jacek
Publicado 2023