Department of Operations and Information Managemen
Amherst, MA 01003
United States
University of Massachusetts Amherst
Plant protein, Structural composition, Physicochemical properties, foaming properties, Correlation analysis
plant-based foods, adipose tissue, plant-based fat, HIPEs, emulsions
Food oral processing, Resistant starch, Electromyography, Eating behavior, Sensory Evaluation, Generalized additive models (GAMs)
Plant and microbial protein, Heat-induced aggregation, Enzymatic cross-linking, Interfacial and foaming properties
Plant and microbial protein, Heat-induced aggregation, Enzymatic cross-linking, Protein structure, physicochemical properties
chitosan, nanoparticles, Mechanical properties, water-resistant, Antioxidant, printability
sesame protein, peptide fraction, Antioxidant activity, plant-based proteins, protease activity
Chitosan, metal-phenolic network, tannic acid, cinnamaldehyde, Mechanical properties, biological activities.
mung bean hull, Starch, dietary fiber, Water retention, Retrogradation, Digestibility
Oral processing, Texture profile analysis, Hazelnut testing, Sensory analysis
Starch, nanoparticles, pyrolysis, Self-assembly, hydrophobic interactions, redispersibility
short chain amylose, Resistant starch, Sodium alginate, confined retrogradation, Digestibility
