Extraction, Composition, Functionality, and Utilization of Brewer's Spent Grain Protein in Food Formulations von Devnani, Bhanu, Moran, Galo Chuchuca, Grossmann, Lutz

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Physicochemical and rheological properties of commercial almond-based yoghurt alternatives to dairy and soy yoghurts von Devnani, Bhanu, Ong, Lydia, Kentish, Sandra E, Scales, Peter J, Gras, Sally L

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Molecular insights into the structure forming properties of zein and a rheological comparison with hordein von Devnani, Bhanu, Tan, Nicholle Kirsten, Sanders, Jeffrey M, Shelley, John C, Moraca, Francesca, Grossmann, Lutz

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Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milk von Devnani, Bhanu, Ong, Lydia, Kentish, Sandra, Gras, Sally

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Structure and functionality of almond proteins as a function of pH von Devnani, Bhanu, Ong, Lydia, Kentish, Sandra, Gras, Sally L.

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