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References from Effect of Particle Size on the Physicochemical and Functional Properties of Sweet Lupin (Lupinus angustifolius) Fermented with Rhizopus oligosporus. Local targets link to admitted publications; unresolved targets remain external evidence.
10.1016/b978-0-323-91652-3.00028-9
10.1016/b978-0-323-91652-3.00028-9 · External reference
10.1007/978-3-642-36202-6_11-1
10.1007/978-3-642-36202-6_11-1 · External reference
10.3390/foods11040594
10.3390/foods11040594 · External reference
The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets
10.1016/j.tifs.2022.07.005 · 2022 · External reference
10.1007/978-3-030-96764-2
10.1007/978-3-030-96764-2 · External reference
Dry fractionation for sustainable production of functional, nutritional and palatable grain legume protein ingredients
10.1007/s12393-024-09394-2 · 2025 · External reference
10.3390/fermentation11010015
10.3390/fermentation11010015 · External reference
Rhizopus sp. beyond tempeh. An occidental approach to mold-based fermentations
10.1016/j.ijgfs.2024.101090 · 2025 · External reference
10.1088/1755-1315/828/1/012003
10.1088/1755-1315/828/1/012003 · External reference
Effects of Combined Pure Cultures of Rhizopus sp. (Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus stolonifer) on Tempeh Extract Yogurt as a Functional Food
10.2174/1573401318666220328101155 · 2023 · External reference
The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia
10.1038/s41598-021-03308-6 · 2021 · External reference
Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
10.1016/j.foodchem.2007.05.049 · 2008 · External reference
Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus
10.1016/j.lwt.2019.108880 · 2020 · External reference
Study on protease from barley tempeh and in vitro protein digestibility
2011 · External reference
New food ingredient via acid-tolerant Rhizopus oligosporus growth
10.1016/j.afres.2024.100583 · 2024 · External reference
Nutritional composition and sensory evaluation of tempeh from different combinations of beans
10.26656/fr.2017.8(2).088 · 2024 · External reference
10.3390/nu15112599
10.3390/nu15112599 · External reference
10.3390/pr10122681
10.3390/pr10122681 · External reference
Quality and sensory evaluations of tempe prepared from various particle sizes of lupin beans
10.6066/jtip.2013.24.2.209 · 2013 · External reference
Particle size, size distribution and morphological evaluation of airborne dust particles of diverse woods by Scanning Electron Microscopy and image processing program
10.1016/j.powtec.2012.03.033 · 2012 · External reference
Pectin-conjugated silica microcapsules as dual-responsive carriers for increasing the stability and antimicrobial efficacy of kasugamycin
10.1016/j.carbpol.2017.05.050 · 2017 · External reference
10.3390/foods14162899
10.3390/foods14162899 · External reference
Unresolved reference
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Unresolved reference
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Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
10.1016/j.foodhyd.2023.109341 · 2024 · External reference
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
10.1016/j.foodchem.2023.137442 · 2024 · External reference
Techno-functional and rheological characterisation of protein isolates from two Australian lupin species as affected by processing conditions
10.1111/ijfs.16832 · 2024 · External reference
Comparative study of the functional properties of three legume seed isolates: Adzuki, pea and soybean
10.1007/s13197-014-1298-6 · 2015 · External reference
Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions
2025 · External reference
10.1007/978-1-0716-4272-6_27
10.1007/978-1-0716-4272-6_27 · External reference
Unresolved reference
External reference
Single-cell proteins: Fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up
10.1080/10408398.2025.2598807 · 2025 · External reference
10.3390/foods14234105
10.3390/foods14234105 · External reference
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
10.1080/10408398.2021.2018989 · 2023 · External reference
Enzyme production by solid state fermentation: General aspects and an analysis of the physicochemical characteristics of substrates for agro-industrial wastes valorization
10.1007/s12649-015-9396-x · 2015 · External reference
Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean (Phaseolus vulgaris L.)
10.1177/1082013210367559 · 2010 · External reference
10.3390/agriculture11060540
10.3390/agriculture11060540 · External reference
Lignocellulose degradation: An overview of fungi and fungal enzymes involved in lignocellulose degradation
10.1002/elsc.201800039 · 2018 · External reference
10.20944/preprints202506.0349.v1
10.20944/preprints202506.0349.v1 · External reference
Effect of food processing on the physicochemical properties of dietary fibre
10.17306/j.afs.2016.3.23 · 2016 · External reference
Metabolomic analysis reveals the positive effects of Rhizopus oryzae fermentation on the nutritional and functional constituents of adlay millet seeds
10.1038/s41598-024-68478-5 · 2024 · External reference
10.3390/foods14030361
10.3390/foods14030361 · External reference
Techno-functions and safety concerns of plant-based peptides in food matrices
10.1021/acs.jafc.4c02464 · 2024 · External reference
Emerging Physical Field Technologies for Extracting Sustainable Plant Proteins: Mechanisms, Structural Modifications, Functional Changes, and Environmental Perspectives
10.1111/1541-4337.70497 · 2026 · External reference
Effect of different oligomerization assemblies of γ-conglutin on its interaction behavior with vitexin
10.1002/jsfa.13223 · 2024 · External reference
Physicochemical and functional properties of fermented pea and navy bean protein isolates
10.1002/cche.10740 · 2024 · External reference
10.3390/foods11152368
10.3390/foods11152368 · External reference
Structural and thermal properties of silk fibroin films obtained from cocoon and waste silk fibers as raw materials
10.1016/j.proeng.2017.07.054 · 2017 · External reference
Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration
10.1016/j.fbio.2023.103035 · 2023 · External reference
10.3390/foods14203461
10.3390/foods14203461 · External reference
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
10.1016/j.ifset.2024.103862 · 2024 · External reference
10.3390/foods13132050
10.3390/foods13132050 · External reference
10.3390/fermentation8060244
10.3390/fermentation8060244 · External reference
10.3389/fnut.2022.1043809
10.3389/fnut.2022.1043809 · External reference
Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes
10.1016/j.cofs.2024.101259 · 2025 · External reference
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
10.1016/j.foodhyd.2017.06.001 · 2017 · External reference
Bioactive food derived peptides: A review on correlation between structure of bioactive peptides and their functional properties
10.1007/s13197-018-3549-4 · 2019 · External reference
Foam forming of fiber products: A review
10.1080/01932691.2020.1869035 · 2022 · External reference
10.3390/foods12071411
10.3390/foods12071411 · External reference
Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
10.1016/j.molliq.2025.128306 · 2025 · External reference
10.3390/gels7040255
10.3390/gels7040255 · External reference
Physicochemical and functional properties of protein isolates obtained from several pea cultivars
10.1094/cchem-04-16-0097-fi · 2017 · External reference
Unresolved reference
External reference
Physicochemical and functional properties of fermented pea and navy bean protein isolates
10.1002/cche.10740 · ExternalCitation · doi-reference
Lignocellulose degradation: An overview of fungi and fungal enzymes involved in lignocellulose degradation
10.1002/elsc.201800039 · ExternalCitation · doi-reference
Effect of different oligomerization assemblies of γ-conglutin on its interaction behavior with vitexin
10.1002/jsfa.13223 · ExternalCitation · doi-reference
10.1007/978-1-0716-4272-6_27
10.1007/978-1-0716-4272-6_27 · ExternalCitation · doi-reference
10.1007/978-3-030-96764-2
10.1007/978-3-030-96764-2 · ExternalCitation · doi-reference
10.1007/978-3-642-36202-6_11-1
10.1007/978-3-642-36202-6_11-1 · ExternalCitation · doi-reference
Dry fractionation for sustainable production of functional, nutritional and palatable grain legume protein ingredients
10.1007/s12393-024-09394-2 · ExternalCitation · doi-reference
Enzyme production by solid state fermentation: General aspects and an analysis of the physicochemical characteristics of substrates for agro-industrial wastes valorization
10.1007/s12649-015-9396-x · ExternalCitation · doi-reference
Comparative study of the functional properties of three legume seed isolates: Adzuki, pea and soybean
10.1007/s13197-014-1298-6 · ExternalCitation · doi-reference
Bioactive food derived peptides: A review on correlation between structure of bioactive peptides and their functional properties
10.1007/s13197-018-3549-4 · ExternalCitation · doi-reference
10.1016/b978-0-323-91652-3.00028-9
10.1016/b978-0-323-91652-3.00028-9 · ExternalCitation · doi-reference
New food ingredient via acid-tolerant Rhizopus oligosporus growth
10.1016/j.afres.2024.100583 · ExternalCitation · doi-reference
Pectin-conjugated silica microcapsules as dual-responsive carriers for increasing the stability and antimicrobial efficacy of kasugamycin
10.1016/j.carbpol.2017.05.050 · ExternalCitation · doi-reference
Enzymatic hydrolysis of legume proteins: Lessons on surface property outcomes
10.1016/j.cofs.2024.101259 · ExternalCitation · doi-reference
Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration
10.1016/j.fbio.2023.103035 · ExternalCitation · doi-reference
Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
10.1016/j.foodchem.2007.05.049 · ExternalCitation · doi-reference
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
10.1016/j.foodchem.2023.137442 · ExternalCitation · doi-reference
Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability
10.1016/j.foodhyd.2017.06.001 · ExternalCitation · doi-reference
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
10.1016/j.foodhyd.2023.109341 · ExternalCitation · doi-reference
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
10.1016/j.ifset.2024.103862 · ExternalCitation · doi-reference
Rhizopus sp. beyond tempeh. An occidental approach to mold-based fermentations
10.1016/j.ijgfs.2024.101090 · ExternalCitation · doi-reference
Production and characterization of tempehs from different sources of legume by Rhizopus oligosporus
10.1016/j.lwt.2019.108880 · ExternalCitation · doi-reference
Synergistic rheology of chia and aloe vera mucilage with Spirulina residue: Enhancing emulsion stability for sustainable food applications
10.1016/j.molliq.2025.128306 · ExternalCitation · doi-reference
Particle size, size distribution and morphological evaluation of airborne dust particles of diverse woods by Scanning Electron Microscopy and image processing program
10.1016/j.powtec.2012.03.033 · ExternalCitation · doi-reference
Structural and thermal properties of silk fibroin films obtained from cocoon and waste silk fibers as raw materials
10.1016/j.proeng.2017.07.054 · ExternalCitation · doi-reference
The rise of processed meat alternatives: A narrative review of the manufacturing, composition, nutritional profile and health effects of newer sources of protein, and their place in healthier diets
10.1016/j.tifs.2022.07.005 · ExternalCitation · doi-reference
Techno-functions and safety concerns of plant-based peptides in food matrices
10.1021/acs.jafc.4c02464 · ExternalCitation · doi-reference
The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia
10.1038/s41598-021-03308-6 · ExternalCitation · doi-reference
Metabolomic analysis reveals the positive effects of Rhizopus oryzae fermentation on the nutritional and functional constituents of adlay millet seeds
10.1038/s41598-024-68478-5 · ExternalCitation · doi-reference
Foam forming of fiber products: A review
10.1080/01932691.2020.1869035 · ExternalCitation · doi-reference
Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
10.1080/10408398.2021.2018989 · ExternalCitation · doi-reference
Single-cell proteins: Fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up
10.1080/10408398.2025.2598807 · ExternalCitation · doi-reference
10.1088/1755-1315/828/1/012003
10.1088/1755-1315/828/1/012003 · ExternalCitation · doi-reference
Physicochemical and functional properties of protein isolates obtained from several pea cultivars
10.1094/cchem-04-16-0097-fi · ExternalCitation · doi-reference
Emerging Physical Field Technologies for Extracting Sustainable Plant Proteins: Mechanisms, Structural Modifications, Functional Changes, and Environmental Perspectives
10.1111/1541-4337.70497 · ExternalCitation · doi-reference
Techno-functional and rheological characterisation of protein isolates from two Australian lupin species as affected by processing conditions
10.1111/ijfs.16832 · ExternalCitation · doi-reference
Physicochemical, nutritional and antioxidant properties of tempeh flour from common bean (Phaseolus vulgaris L.)
10.1177/1082013210367559 · ExternalCitation · doi-reference
Effect of food processing on the physicochemical properties of dietary fibre
10.17306/j.afs.2016.3.23 · ExternalCitation · doi-reference
10.20944/preprints202506.0349.v1
10.20944/preprints202506.0349.v1 · ExternalCitation · doi-reference
Effects of Combined Pure Cultures of Rhizopus sp. (Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus stolonifer) on Tempeh Extract Yogurt as a Functional Food
10.2174/1573401318666220328101155 · ExternalCitation · doi-reference
Nutritional composition and sensory evaluation of tempeh from different combinations of beans
10.26656/fr.2017.8(2).088 · ExternalCitation · doi-reference
10.3389/fnut.2022.1043809
10.3389/fnut.2022.1043809 · ExternalCitation · doi-reference
10.3390/agriculture11060540
10.3390/agriculture11060540 · ExternalCitation · doi-reference
10.3390/fermentation11010015
10.3390/fermentation11010015 · ExternalCitation · doi-reference
10.3390/fermentation8060244
10.3390/fermentation8060244 · ExternalCitation · doi-reference
10.3390/foods11040594
10.3390/foods11040594 · ExternalCitation · doi-reference
10.3390/foods11152368
10.3390/foods11152368 · ExternalCitation · doi-reference
10.3390/foods12071411
10.3390/foods12071411 · ExternalCitation · doi-reference
10.3390/foods13132050
10.3390/foods13132050 · ExternalCitation · doi-reference
10.3390/foods14030361
10.3390/foods14030361 · ExternalCitation · doi-reference
10.3390/foods14162899
10.3390/foods14162899 · ExternalCitation · doi-reference
10.3390/foods14203461
10.3390/foods14203461 · ExternalCitation · doi-reference
10.3390/foods14234105
10.3390/foods14234105 · ExternalCitation · doi-reference
10.3390/gels7040255
10.3390/gels7040255 · ExternalCitation · doi-reference
10.3390/nu15112599
10.3390/nu15112599 · ExternalCitation · doi-reference
10.3390/pr10122681
10.3390/pr10122681 · ExternalCitation · doi-reference
Quality and sensory evaluations of tempe prepared from various particle sizes of lupin beans
10.6066/jtip.2013.24.2.209 · ExternalCitation · doi-reference
