검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Impact of fish protein concentrate on apparent viscosity and physical properties of soy protein concentrate subjected to thermomechanical treatment Ahmad R, Oterhals A, Xue Y, Skodvin T, Samuelsen TA Journal of Food Engineering, 259, 34, 2019 |
| 2 |
A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state Oterhals A, Ahmad R, Samuelsen TA Journal of Food Engineering, 261, 66, 2019 |
| 3 |
Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products Aspevik T, Totland C, Lea P, Oterhals A Process Biochemistry, 51(8), 1006, 2016 |
| 4 |
Molecular dynamics study of selective adsorption of PCB on activated carbon Jensen B, Kuznetsova T, Kvamme B, Oterhals A Fluid Phase Equilibria, 307(1), 58, 2011 |