Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application

par Laura E. C. Noordraven, Hyun-Jung Kim, Hans Hoogland, Tara Grauwet, Ann M. Van Loey
Publié 2021

Flavour stability of sterilised chickpeas stored in pouches

par Laura E.C. Noordraven, Mikael A. Petersen, Ann M. Van Loey, Wender L.P. Bredie
Publié 2021

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

par Jelle Van Audenhove, Tom Bernaerts, Novita I. Putri, Erick O. Okello, Luisa Van Rooy, Ann M. Van Loey, Marc E. Hendrickx
Publié 2021