Adam Franczyk

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)