Resultado final Other (1) Website creation A website where the members and topic of the project is described will be created as a tool of dissemination. Documents, reports (2) Report and documentation of the network events Documentation and a summary describing the course of the webinars and netwroks events Report on kick-off meeting (first annual meeting) and documentation of Training School Report that will summarize the main topics discussed in the kick-off meeting (first annual meeting) and the documentation of the Training School Publicaciones Conference proceedings (10) Protein-stabilized emulsions prepared using protein extracts from green leaves Autores: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Mark A. Fenelon, Deirdre Hennessy, James A. O'Mahony, Laura G. Gómez-Mascaraque Publicado en: 2nd NIZO Plant Protein Functionality Conference, 2022 Editor: 2nd NIZO Plant Protein Functionality Conference Evaluation of quinoa leaves as a protein source Autores: Sara Pérez-Vila, Francisca Acevedo, André Brodkorb, Monica Rubilar, Eduardo Morales, Sofia González, Mark A. Fenelon, James A. O'Mahony, Laura G. Gómez-Mascaraque Publicado en: Conference 36th EFFoST International Conference, 2022 Editor: Conference 36th EFFoST International Conference Complex coacervation between sugar beet pectin and soluble pea protein fractions – Impact of the neutral sugars Autores: Artwin Archut, Stephan Drusch, Hanna Kastner Publicado en: Jahrestreffen der ProcessNet – Fachgruppen Lebensmittel-verfahrenstechnik und Trocknugstechnik, Edición March 2022, 2022 Editor: Conference Processnet Tailoring quinoa leaves (Chenopodium quinoa) as a source of soluble proteins for food applications Autores: S. Pérez-Vila, F. Acevedo, A. Brodkorb, N. Baptista Dias, M.A. Fenelon, J.A. O'Mahony and L.G. Gómez-Mascaraque Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023 Editor: Food Hydrocolloid Trust Plant-based & solvent-free near-monodispersed coacervates manufactured via membrane emulsification suitable for food applications Autores: D Miramontes Subillaga, S Heinert, J Weissbrodt and M Dragosavac Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023 Editor: Food Hydrocolloid Trust Plant-based particles for cell and vitamin encapsulation manufactured by membrane emulsification Autores: L. Barrett, A. Benie, M. Dragosavac Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023 Editor: Food Hydrocolloid Trust Challenges and opportunities of pectin-based delivery systems. Autores: Drusch, S. Publicado en: 21st Gums and Stabilisers for the food industry, 2023 Editor: Food Hydrocolloid Trust Interaction between pectin with tailor-made chemical structure and pea albumin fractions Autores: Artwin Archut, Stephan Drusch, Hanna Kastner Publicado en: 18th Food Colloids Conference – Structure, dynamics and function, 2022 Editor: Food Colloids Conference - on line Functional particles for novel micro-structured food manufactured by membrane emulsification Autores: L. Barret and M. Dragosavac Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023 Editor: Food Hydrocolloid Trust Spray drying of coacervates made from plant-based materials Autores: S. Heinert, D. Miramontes-Subillaga, M.Dragosavac and J. Weissbrodt Publicado en: 21st Gums & Stabilisers for the Food Industry Conference, 2023 Editor: Food hydrocolloid Trust Thesis and dissertations (1) Impact of the molecular structure of pectin on the interaction with pea protein. Autores: Archut, A. Publicado en: 2023 Editor: repository of TU Berlin, OpenAire Peer reviewed articles (2) Structure, controlled release mechanisms and health benefits of pectins as an encapsulation material for bioactive food components Autores: Rocío Morales-Medina; Stephan Drusch; Francisca Acevedo; Alejandro Castro-Alvarez; Astrid Benie; Denis Poncelet; Marijana M. Dragosavac; María Victoria Defain Tesoriero; Patricia Löwenstein; Verónica Yonaha; Ramiro Iturralde; Regina Gauna Peter; and Paul de Vos Publicado en: Food and Function, 2022, Página(s) 10870-10881, ISSN 2042-650X Editor: Royal Society of Chemistry DOI: 10.1039/d2fo00350c Interaction of sugar beet pectin and pea protein: Impact of neutral sugar side chains and acetyl groups Autores: Archut, Artwin Rolin, Claus Drusch, Stephan Kastner, Hanna Publicado en: Food Hydrocolloids, 2023, ISSN 0268-005X Editor: Elsevier BV DOI: 10.1016/j.foodhyd.2022.108454 Buscando datos de OpenAIRE... Se ha producido un error en la búsqueda de datos de OpenAIRE No hay resultados disponibles
