Mari-Liis Tammik

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

N. Part, Aleksei Kaleda, J. Rosend, 2020, Foods.

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

C. Summo, A. Pasqualone, Aleksei Kaleda, 2020, Foods.

Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds

R. Vilu, Aleksei Kaleda, Karel Talvistu, 2021, Future Foods.

Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders

R. Vilu, Aleksei Kaleda, T. Kriščiunaite, 2023, Foods.