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Effect of starch and fibre on faba bean protein gel characteristics

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Maud Langton

Publikationer

2024

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Tuneable Recombinant Spider Silk Protein Hydrogels for Drug Release and 3D Cell Culture

Microstructure and viscosity of in vitro-digested rye and wheat food products

Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits

Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure

2023

The effect of pine cone lignin on mechanical, thermal and barrier properties of faba bean protein films for packaging applications

Protein nanofibrils from mung bean: The effect of pH on morphology and the ability to form and stabilise foams

Pasting and gelation of faba bean starch-protein mixtures

Applicability of leaf protein concentrates from various sources in food: Solubility at food-relevant pH values and air-water interfacial properties

Protein Nanofibrils from Fava Bean and Its Major Storage Proteins: Formation and Ability to Generate and Stabilise Foams

Food protein-derived amyloids do not accelerate amyloid beta aggregation

Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties

Design of hierarchical protein materials for a sustainable society

Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

2022

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Physiochemical and thermal characterisation of faba bean starch

Hierarchical propagation of structural features in protein nanomaterials

Robust Assembly of Cross-Linked Protein Nanofibrils into Hierarchically Structured Microfibers

Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform

Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review

The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

Effect of starch and fibre on faba bean protein gel characteristics