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| Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate | | Food hydrocolloids |
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| The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | | Journal of food quality |
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| Application of attrition-milled soy flour in a beverage application | | Journal of food process engineering |
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| QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE | | Journal of food process engineering |
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| Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation | | Food research international |
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| Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties | | Journal of food engineering |
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| Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents | | Meat science |
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| Functional properties of rice bran protein concentrates | | Journal of food engineering |
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| Cephalaria syriaca addition to wheat flour dough and effect on rheological properties | | International journal of food science and technology |
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| Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits | | Journal of food engineering |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Effect of thermal treatment on the proteins of amaranth isolates | | Journal of the science of food and agriculture |
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| Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed | | Journal of food science |
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| Moisture sorption thermodynamics of defatted sesame meal (DSM) | | Journal of food engineering |
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| Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | | Journal of food process engineering |
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| Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate | | Food chemistry |
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| Characteristics of meat batters with added native and preheated defatted walnut | | Food chemistry |
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| Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | | Journal of food engineering |
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| Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating | | Journal of food science |
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| Creaminess in relation to consistency and particle size in stirred fat-free yogurt | | International dairy journal |
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| Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment | | Journal of agricultural and food chemistry |
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| Chemical compositions, functional properties, and microstructure of defatted macadamia flours | | Food chemistry |
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| Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | | Journal of the science of food and agriculture |
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| Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates | | Food hydrocolloids |
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