Hanne Zobel

Meat analogues from a faba bean concentrate can be generated by high moisture extrusion

Cátia Saldanha do Carmo, Svein Halvor Knutsen, Giulia Malizia et al. · Future Foods · 2021 · 167 citations · Full text

Nutrition, Engineering, Food Analysis +24

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 132 citations · Full text

Nutrition, Engineering, Bioenergy +16

The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions

Cátia Saldanha do Carmo, Paula Varela, Claire Poudroux et al. · LWT · 2019 · 93 citations

Expanded Snacks, Nutrition, Food Composition +5

Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies

Marta Martínez‐Sanz, Anna Ström, Patricia López-Sánchez et al. · Carbohydrate Polymers · 2020 · 69 citations · Full text

Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale

Marta Martínez‐Sanz, Laura Pilar Gómez Barrio, Ming Zhao et al. · Algal Research · 2021 · 45 citations · Full text