David J. Andlinger

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

Essential oils as antibacterials against multidrug-resistant foodborne pathogens: Mechanisms, recent advances, and legal considerations

Protein–protein interactions explain the temperature-dependent viscoelastic changes occurring in colloidal protein gels

Influence of pH and ionic strength on the thermal gelation behaviour of pea protein