The potential of dry fractionation processes for sustainable plant protein production

By M. Schutyser, A. J. Goot. 2011

258 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Physiology

View Paper: https://www.semanticscholar.org/paper/dafa2439f9b990fc64ac591debad7003f690fe96

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Martin Vogelsang-O’Dwyer
2. E. Arendt
3. E. Zannini

In Nutrition and Dietetics

1. Martin Vogelsang-O’Dwyer
2. E. Arendt
3. E. Zannini

In Physiology

1. Martin Vogelsang-O’Dwyer
2. E. Arendt
3. E. Zannini

Citations in the corpus

• Production of pulse protein ingredients and their application in plant-based milk alternatives (2021, methodology): “In some methods the coarse fraction can also be re-milled and subsequently air classified again into coarse and fine fractions in order to increase the yield and purity of each fraction (Schutyser & van der Goot, 2011).”