Tzvetelin Dessev

Nofima

H指数:17

被引数:1,049

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Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

利用光学和光谱技术通过化学和结构特征分析食品蛋白质功能性的应用：一种新的食品配方方法

Food and Bioprocess Technology

IF5.8

2026-02-160

PRE

Effects of ascorbic acid and sodium chloride on protein and dough properties of intermediate wheatgrass (Thinopyrum intermedium) compared to wheat, emmer, and rye

Food Research International

IF8

2026-01-300

OAAI

Rheological properties of pea protein concentrate versus isolate suspension as influenced by different hydrocolloids in model food systems

豌豆蛋白浓缩物与分离物悬浮液的流变特性比较：不同亲水胶体在模型食品体系中的影响

Applied Food Research

IF6.2

2025-08-250

OAAI

Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species

中间小麦草（Thinopyrum intermedium）的面粉组成、面团性质及面包特性与一年生小麦品种的比较

FOOD CHEMISTRY

IF9.8

2025-05-010

PRE

A feasibility study on Oat concentrates as a single source of protein for production of meat analogues

关于燕麦浓缩物作为生产肉类替代品的单一蛋白质来源的可行性研究

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-04-010

OAAI

Impact of external static electric field on surface tension of model solutions

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-015

OAAI

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

来自蚕豆浓缩蛋白和燕麦部分的组织化植物蛋白: 对理化，营养，质地和感官特性的影响

FUTURE FOODS

IF8.2

2023-06-015

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion(vol 3,artn 100014, year 2021)

FUTURE FOODS

IF8.2

2022-12-013

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

可以通过高水分挤压产生来自蚕豆浓缩物的肉类似物

FUTURE FOODS

IF8.2

2021-06-0177

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

在干法分馏生产富含蛋白质和淀粉的馏分之前，豌豆和蚕豆的脱皮是否必要？对物理性能、化学成分和技术功能性能的影响

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-08-0192

OAAI

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-09-0172

OAAI

Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread

FOOD CHEMISTRY

IF9.8

2018-07-0162

PREAI

Strain hardening and anisotropy in tensile fracture properties of sheared model Mozzarella cheeses

JOURNAL OF DAIRY SCIENCE

IF4.4

2018-01-0115

OAAI

Changes in creep behavior and microstructure of model Mozzarella cheese during working

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-09-0119

PREAI

Shear work induced changes in the viscoelastic properties of model Mozzarella cheese

INTERNATIONAL DAIRY JOURNAL

IF3.4

2016-05-0146

PREAI

Effect of shear work input on steady shear rheology and melt functionality of model Mozzarella cheeses

FOOD HYDROCOLLOIDS

IF12.4

2016-03-0121

PREAI

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

INTERNATIONAL DAIRY JOURNAL

IF3.4

2015-08-0116

PREAI

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

INTERNATIONAL DAIRY JOURNAL

IF3.4

2015-05-0117

PREAI

Evaluation of gastric processing and duodenal digestion of starch in six cereal meals on the associated glycaemic response using an adult fasted dynamic gastric model

EUROPEAN JOURNAL OF NUTRITION

IF4.3

2012-06-1228

Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread

JOURNAL OF FOOD ENGINEERING

IF5.8

2011-07-0131

PREAI

Tzvetelin Dessev

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