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

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)

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)

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)

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)