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Items where Author is "Parag, Acharya"

Items where Author is "Parag, Acharya"

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alternative proteins lupin protein non-thermal plant-based alternatives processing protein functionalization under-utilized legumes
Number of items: 7.

alternative proteins

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

lupin protein

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

non-thermal

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

plant-based alternatives

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

processing

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

protein functionalization

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

under-utilized legumes

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055)

This list was generated on Sun Mar 1 04:29:34 2026 UTC.