title
Physicochemical, Techno-Functional, and Sensory Properties of Plant Protein Food Ingredients and Their Technological Modification
Taimsete valgupulbrite füüsikalis-keemilised, tehnofunktsionaalsed ja sensoorsed omadused toidurakendustes ning nende tehnoloogiline modifitseerimine
author
Jakobson, Kadi
keywords
plant proteins
techno-functional properties
sensory properties
fermentation
extrusion
alternative proteins
doctoral theses
taimsed valgud
tehnofunktsionaalsed omadused
sensoorsed omadused
fermentatsioon
ekstrudeerimine
alternatiivsed valgud
doktoritööd
description
Citation: Jakobson, K. (2026). Physicochemical, Techno-Functional, and Sensory Properties of Plant Protein Food Ingredients and Their Technological Modification [TalTech Press]. https://doi.org/10.23658/taltech.41/2026
serial number
41/2026
publisher
TalTech Press
TalTech Kirjastus
supervisor
Vilu, Raivo
Kriščiunaite, Tiina
Kaleda, Aleksei
defence date
30.06.2026
identifier
https://digikogu.taltech.ee/et/Item/372fce62-c598-48d0-9b21-ca56674a97e3
978-9916-80-517-6 (PDF)
https://doi.org/10.23658/taltech.41/2026
language
eng
rights
CC BY-NC-SA
institution
Tallinn University of Technology
Tallinna Tehnikaülikool
faculty
School of Science
Loodusteaduskond
department / college
Department of Chemistry and Biotechnology
Keemia ja biotehnoloogia instituut