Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis

by Helen Vaikma, Aleksei Kaleda, Julia Rosend, Sirli Rosenvald
Published 2021-12-01

The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

by Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, Georg Arju, Ildar Nisamedtinov
Published 2020-10-01

Impact of short-term heat treatment on the structure and functional properties of commercial furcellaran compared to commercial carrageenans

by Kairit Eha, Tõnis Pehk, Ivo Heinmaa, Aleksei Kaleda, Katrin Laos
Published 2021-04-01

Optimisation of sample storage and DNA extraction for human gut microbiota studies​

by Jekaterina Kazantseva, Esther Malv, Aleksei Kaleda, Aili Kallastu, Anne Meikas
Published 2021-05-01

How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Published 2021-07-01

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Published 2020-11-01

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

by Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik
Published 2020-08-01