Impact of spring rape varieties on protein extraction from press cake, emulsifying properties and antinutrient content春油菜品种对压榨饼粕蛋白质提取、乳化特性和抗营养因子含量的影响Journal of the Science of Food and AgricultureIF3.52026-02-260OAAI
High moisture meat analogues from hemp - The effect of co-extrusion with wheat gluten and chickpea proteins on the textural properties and sensorial attributesLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62023-11-0110OAAI
Use of oyster mushrooms (Pleurotus ostreatus) for increased circularity and valorization of rapeseed residuesJOURNAL OF ENVIRONMENTAL MANAGEMENTIF8.42023-10-011OAAI
Extrusion of high-moisture meat analogues from hempseed protein concentrate and oat fibre residueJOURNAL OF FOOD ENGINEERINGIF5.82023-10-0112OAAI
The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake沉淀pH对冷榨菜籽饼蛋白提取过程中蛋白回收率及乳化特性的影响MOLECULESIF4.62022-05-0511OAAI
Protein extraction from cold-pressed hempseed press cake: From laboratory to pilot scaleJOURNAL OF FOOD SCIENCEIF3.42021-12-2518OA
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