Carmen Masiá
PhD Student
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-9328-7295
Most downloads
-
168 downloadsPublished
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese
Research output: Contribution to journal › Journal article › Research › peer-review
-
97 downloadsPublished
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Research output: Contribution to journal › Journal article › Research › peer-review
-
34 downloadsPublished
Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure
Research output: Contribution to journal › Journal article › Research › peer-review
-
24 downloadsPublished
The impact of different bacterial blends on texture and flavour development in plant-based cheese
Research output: Contribution to journal › Journal article › Research › peer-review
-
18 downloadsPublished
Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria
Research output: Contribution to journal › Journal article › Research › peer-review
ID: 240291885
Most downloads
-
168
downloads
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
97
downloads
Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
34
downloads
Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure
Research output: Contribution to journal › Journal article › Research › peer-review
Published