Items where Author is "Badjona, Abraham"

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BADJONA, Abraham, CHERONO, Beatrice, BRADSHAW, Robert and DUBEY, Bipro (2024). Gelation and Rheological Properties of Ultrasound-Extracted Faba Bean Protein: A Comparative Study with Commercial Plant Proteins. Food Hydrocolloids: 110997. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2024). Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2. Ultrasonics sonochemistry, 110: 107030. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2024). Response surface methodology guided approach for optimization of protein isolate from Faba bean. Part 1/2. Ultrasonics Sonochemistry, 109: 107012. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2024). Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI). Journal of Food Engineering, 377: 112082. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2023). Faba beans protein as an unconventional protein source for the food industry: Processing influence on nutritional, techno-functionality, and bioactivity. Food Reviews International. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2023). Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties. Molecules, 28 (14): 5431. [Article]

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BADJONA, Abraham, BRADSHAW, Robert, MILLMAN, Caroline, HOWARTH, Martin and DUBEY, Bipro (2023). Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods, 12 (11): 2237. [Article]

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