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  1. 1
    Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

    Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates von Papalamprou, E.M., Doxastakis, G.I., Biliaderis, C.G., Kiosseoglou, V.

    Veröffentlicht in Food hydrocolloids

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  2. 2
    Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins

    Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins von Papalamprou, E.M, Makri, E.A, Kiosseoglou, V.D, Doxastakis, G.I


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  3. 3
    Textural properties of legume protein isolate and polysaccharide gels

    Textural properties of legume protein isolate and polysaccharide gels von Makri, E.A, Papalamprou, E.M, Doxastakis, G.I


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