Serafim Bakalis
Professor
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
1 - 3 out of 3Page size: 10
- 2023
- Published
Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene & Jensen, Poul Erik, 2023, In: Foods. 12, 13, 22 p., 2518.Research output: Contribution to journal › Review › Research › peer-review
- Published
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio
Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Reducing starch digestibility of white rice by structuring with hydrocolloids
Muttakin, S., Bakalis, Serafim, Fryer, P. J., Alshammari, N. A., Marciani, L. & Gouseti, Ourania, 2023, In: Food Research International. 174, 12 p., 113490.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 244757664
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74
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Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review
Research output: Contribution to journal › Review › Research › peer-review
Published -
74
downloads
Modelling Processes and Products in the Cereal Chain
Research output: Contribution to journal › Review › Research › peer-review
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44
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Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
Research output: Contribution to journal › Journal article › Research › peer-review
Published