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Amagliani, Luca
25  Ergebnisse:
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1

High moisture extrusion processing of hemp protein ingredie..:

Amagliani, Luca ; Fanesi, Benedetta ; de Oliveira Reis, Guilherme...
Science Talks.  8 (2023)  - p. 100250 , 2023
Link: https://doi.org/10.1016/..
 
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2

Influence of charged and non-charged co-solutes on the heat..:

Amagliani, Luca ; van de Langerijt, Tessa Marianne ; Morgenegg, Carine..
Food Hydrocolloids.  137 (2023)  - p. 108392 , 2023
Link: https://doi.org/10.1016/..
 
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3

Influence of low molecular weight surfactants on the stabil..:

Amagliani, Luca ; O'Regan, Jonathan ; Kelly, Alan L..
LWT.  154 (2022)  - p. 112544 , 2022
Link: https://doi.org/10.1016/..
 
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4

Plant proteins and their colloidal state:

Schmitt, Christophe ; Bovetto, Lionel ; Buczkowski, Johann...
Current Opinion in Colloid & Interface Science.  56 (2021)  - p. 101510 , 2021
Link: https://doi.org/10.1016/..
 
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5

On the foaming properties of plant proteins: Current status..:

Amagliani, Luca ; Silva, Juliana V.C. ; Saffon, Maxime.
Trends in Food Science & Technology.  118 (2021)  - p. 261-272 , 2021
Link: https://doi.org/10.1016/..
 
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6

Influence of protein source on the morphology, physicochemi..:

Amagliani, Luca ; Ben Sassi, Elyes ; Buczkowski, Johann.
Food Hydrocolloids.  101 (2020)  - p. 105581 , 2020
Link: https://doi.org/10.1016/..
 
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7

Heat-induced and acid-induced gelation of dairy/plant prote..:

Schmitt, Christophe ; Silva, Juliana VC ; Amagliani, Luca..
Current Opinion in Food Science.  27 (2019)  - p. 43-48 , 2019
Link: https://doi.org/10.1016/..
 
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8

Heat-induced gelation of micellar casein/plant protein oil-..:

Silva, Juliana V.C. ; Jacquette, Boris ; Amagliani, Luca...
Colloids and Surfaces A: Physicochemical and Engineering Aspects.  569 (2019)  - p. 85-92 , 2019
Link: https://doi.org/10.1016/..
 
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9

Characterisation of the physicochemical properties of intac..:

Amagliani, Luca ; O'Regan, Jonathan ; Schmitt, Christophe..
Journal of Cereal Science.  88 (2019)  - p. 16-23 , 2019
Link: https://doi.org/10.1016/..
 
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10

The composition, extraction, functionality and applications..:

Amagliani, Luca ; O'Regan, Jonathan ; Kelly, Alan L..
Trends in Food Science & Technology.  64 (2017)  - p. 1-12 , 2017
Link: https://doi.org/10.1016/..
 
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11

Globular plant protein aggregates for stabilization of food..:

Amagliani, Luca ; Schmitt, Christophe
Trends in Food Science & Technology.  67 (2017)  - p. 248-259 , 2017
Link: https://doi.org/10.1016/..
 
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12

Composition and protein profile analysis of rice protein in..:

Amagliani, Luca ; O'Regan, Jonathan ; Kelly, Alan L..
Journal of Food Composition and Analysis.  59 (2017)  - p. 18-26 , 2017
Link: https://doi.org/10.1016/..
 
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13

Physical and flow properties of rice protein powders:

Amagliani, Luca ; O'Regan, Jonathan ; Kelly, Alan L..
Journal of Food Engineering.  190 (2016)  - p. 1-9 , 2016
Link: https://doi.org/10.1016/..
 
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14

Chemistry, structure, functionality and applications of ric..:

Amagliani, Luca ; O'Regan, Jonathan ; Kelly, Alan L..
Journal of Cereal Science.  70 (2016)  - p. 291-300 , 2016
Link: https://doi.org/10.1016/..
 
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15

Cardiovascular health and potential cardiovascular risk fac..:

Grabitz, Carl ; Sprung, Katharina M ; Amagliani, Luca...
Frontiers in Cardiovascular Medicine -- http://www.bibliothek.uni-regensburg.de/ezeit/?2781496 -- http://www.frontiersin.org/cardiovascular_medicine -- https://www.ncbi.nlm.nih.gov/pmc/journals/2863/ -- 2297-055X.  , 2023
Link: https://doi.org/10.3389/..
 
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