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  1. 1
    Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein

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  2. 2
    Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream

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  3. 3
    Advancing plant-based meat analogs Composite blend of pulse protein reinforcing structure with fibrous mushroom, jackfruit seed powder and carboxymethyl cellulose

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  4. 4
    Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product

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  5. 5
    In situ controlled growth of titanium nitride in amorphous silicon nitride a general route toward bulk nitride nanocomposites with very high hardness

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