Carmen Masiá

Københavns Universitet

Denmark

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Professors in Food Science

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Articles (8)

Year:

2025

The aim of this study was to assess how transglutaminase (TG) impacts the microstructure, texture, and rheological properties of fermentation-induced pea protein emulsion gels.

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2021

Collaborators (4)

Sally Gras

University of Melbourne

AUSTRALIA

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Amy Logan

University of Melbourne

AUSTRALIA

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Poul Erik Jensen

Københavns Universitet

DENMARK

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Shaghayegh Keshanidokht

Københavns Universitet

DENMARK

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Carmen Masiá

Research Interests

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Contact this professor

Articles (8)

Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Enhancing the textural and rheological properties of fermentation-induced pea protein emulsion gels with transglutaminase

Plant lipid sources in fermented pea protein gels

The impact of different bacterial blends on texture and flavour development in plant-based cheese

Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Collaborators (4)

Sally Gras

Amy Logan

Poul Erik Jensen

Shaghayegh Keshanidokht

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