Items where Author is "Euston, Stephen R."

[up]

Group by: Item Type | Uncontrolled Keywords | No Grouping

cultivated meat disulfide crosslinking fava (faba) bean protein High Moisture Extrusion (HME) high‑moisture extrusion hybrid alternative protein hybrid plant-based meat analogue LAOS meat analogues plant protein texturization potato protein protein-protein interaction sustainable protein blend wheat gluten

Number of items: 14.

cultivated meat

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

disulfide crosslinking

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

fava (faba) bean protein

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

High Moisture Extrusion (HME)

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

high‑moisture extrusion

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

hybrid alternative protein

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

hybrid plant-based meat analogue

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

LAOS

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

meat analogues

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

plant protein texturization

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

potato protein

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

protein-protein interaction

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

sustainable protein blend

Baeghbali, Vahid ORCID: https://orcid.org/0000-0001-5054-6747, Euston, Stephen R., He, Xi ORCID: https://orcid.org/0000-0003-0624-763X, Donetti, Manuela, Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154)

wheat gluten

Baeghbali, Vahid, Garlapati, Akash, Euston, Stephen R., Maklad, Osama ORCID: https://orcid.org/0000-0001-6893-2654 and Acharya, Parag ORCID: https://orcid.org/0000-0003-2521-9968 (2026) High moisture extrusion of fava bean protein blend: evaluating potato protein as gluten replacement for texture enhancement. Food Hydrocolloids, 181:113018. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2026.113018)

This list was generated on Fri Jul 17 18:30:17 2026 BST.