Davide De Angelis

University of Bari Aldo Moro

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Articles (15)

Collaborators (7)

Francesco Caponio

Vittoria Latrofa

University of Bari Aldo Moro

michele faccia

Full Professor

University of Bari Aldo Moro

Marina Mefleh

Researcher and Assistant Professor

University of Bari Aldo Moro

Cristina M. Rosell

Antonella Pasqualone

University of Bari

Carmine Summo

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Davide De Angelis

Research Interests

Explore related searches

Contact this professor

Articles (15)

Collaborators (7)

Francesco Caponio

Vittoria Latrofa

michele faccia

Marina Mefleh

Cristina M. Rosell

Antonella Pasqualone

Carmine Summo

Make your next move.

Davide De Angelis

Research Interests

Explore related searches

Contact this professor

Articles (15)

Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Advancements in texturization processes for the development of plant-based meat analogs: a review

Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review

Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies

Almond okara as a valuable ingredient in biscuit preparation

Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters

Amino acid and fatty acid compositions of texturized vegetable proteins

The Importance of Edible Films and Coatings for Sustainable Food Development

Collaborators (7)

Francesco Caponio

Vittoria Latrofa

michele faccia

Marina Mefleh

Cristina M. Rosell

Antonella Pasqualone

Carmine Summo

Make your next move.