IFA webinar: Engineering of oat proteins towards improved functionality

for further information please open attachment.The presenter, in collaboration with ISEKI & Elsevier, are pleased to offer you access to a selected number of articles published by the webinar presenter. Links to the articles and the jpurnals are to be found below:Ercili-Cura, Dilek, et al. "Adsorption of oat proteins to   air–water interface in relation to their colloidal state." Food Hydrocolloids (2015) Food Hydrocolloids is a leading journal in Food Science with an impact factor of 3.858Nivala, Outi, et al. "Structuring colloidal oat and faba bean protein particles via enzymatic modification." Food Chemistry (2017) Food Chemistry in a leading journal in Food Science with an impact factor of 4.052