Jan Bárta

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability

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

Amino acid composition and nutritional value of four cultivated South American potato species

Chemical Composition and Nutritional Value of Protein Concentrates Isolated from Potato (Solanum tuberosumL.) Fruit Juice by Precipitation with Ethanol or Ferric Chloride