Freeze structuring unlocks minimal-processing strategies for legume texturization

Andrea Bach, Elin Perler, Lenja S. Lemcke, Patrick A. Rühs

Open source

DOI: 10.1038/s41538-026-00991-5
Published: 2026-09-01
Container: npj Science of Food
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-026-00991-5,
  title = {Freeze structuring unlocks minimal-processing strategies for legume texturization},
  author = {Andrea Bach and Elin Perler and Lenja S. Lemcke and Patrick A. Rühs},
  year = {2026},
  journal = {npj Science of Food},
  doi = {10.1038/s41538-026-00991-5},
  url = {https://doi.org/10.1038/s41538-026-00991-5}
}

RIS

TY  - JOUR
TI  - Freeze structuring unlocks minimal-processing strategies for legume texturization
AU  - Andrea Bach
AU  - Elin Perler
AU  - Lenja S. Lemcke
AU  - Patrick A. Rühs
PY  - 2026
JO  - npj Science of Food
DO  - 10.1038/s41538-026-00991-5
UR  - https://doi.org/10.1038/s41538-026-00991-5
ER  -

APA

Bach, A., Perler, E., Lemcke, L. S., & Rühs, P. A. (2026). Freeze structuring unlocks minimal-processing strategies for legume texturization. npj Science of Food. https://doi.org/10.1038/s41538-026-00991-5

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crossref · retrieved 2026-09-26T13:55:06.337Z