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
IFA webinar: Engineering of oat proteins towards improved functionality
Monday, 8 May 2017, 10:00 CEST
VTT Technical Research Centre of Finland Ltd.