Aleksei Kaleda

Years Active: 2018-2023
Publications (10 Years): 5

Center of Food and Fermentation Technologies

Tallinn University of Technology (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Center of Food and Fermentation Technologies Jan 07 2013

Estonia

Researcher :: Food product development

Education History

Tallinn University of Technology

Estonia

PHD :: Faculty of Chemical and Materials Technology

Tallinn University of Technology

Estonia

MSC :: Faculty of Chemical and Materials Technology

Tallinn University of Technology

Estonia

BSC :: Faculty of Chemical and Materials Technology

Publications

Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite, Raivo Vilu
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders. Foods (Basel, Switzerland) 12 (14) (2023)
Julia Rosend, Aleksei Kaleda, Rain Kuldjärv, Georg Arju, Ildar Nisamedtinov
The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product. Foods (Basel, Switzerland) 9 (10) (2020)
Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik
Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs. Foods (Basel, Switzerland) 9 (8) (2020)
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods (Basel, Switzerland) 9 (12) (2020)
Aleksei Kaleda, Lotem Haleva, Guy Sarusi, Tova Pinsky, Marco Mangiagalli, Maya Bar Dolev, Marina Lotti, Marco Nardini, Ido Braslavsky
Saturn-Shaped Ice Burst Pattern and Fast Basal Binding of an Ice-Binding Protein from an Antarctic Bacterial Consortium. Langmuir : the ACS journal of surfaces and colloids 35 (23) (2018)

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