2026 High moisture extrusion of fava bean protein blend: Evaluating potato protein as gluten replacement for texture enhancement Vahid Baeghbali, Parag Acharya, Akash Garlapati , Stephen R. Euston , Osama Maklad View on publisher site
2026 Physicochemical, nutritional, antioxidant, and glycaemic properties of gluten-free cassava bread enriched with nettle leaf and watermelon peel powders Srivathsa Kumbaji, Vahid Baeghbali, Tafadzwa Mkungunugwa, Ganiyat Olayinka Olatunde, Rania Harastani, Luca Serventi, Mary Nkongho Tanyitiku View on publisher site
2026 Lupin as an Alternative Source of Protein for Plant‐Based Foods—A Review in Sustainable Food Proteins Vahid Baeghbali, Claire D. Munialo, Tonna Ashim Anyasi, Parag Acharya View on publisher site
2026 High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef Vahid Baeghbali, Stephen R. Euston, Xi He, Manuela Donetti, Osama Maklad, Parag Acharya View on publisher site
2025 Edible insects as an alternative protein source: Nutritional composition and global consumption patterns Tonna Ashim Anyasi, Parag Acharya, Chibuike C. Udenigwe View on publisher site
