Cátia Saldanha do Carmo

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

P. Varela, S. Knutsen, Tzvetelin Dessev, 2021 .

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

K. Draget, S. Knutsen, Pia Silventoinen, 2020 .

Improvement of Aroma and Shelf-Life of Non-alcoholic Beverages Through Cyclodextrins-Limonene Inclusion Complexes

M. Mateus, C. Duarte, A. L. Simplício, 2017, Food and Bioprocess Technology.

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

P. Varela, A. Rieder, S. Knutsen, 2019, LWT.

Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties

A. Rieder, S. Knutsen, Tzvetelin Dessev, 2023, Future Foods.