Ramos Sanchez, RicardoHayward, Nicholas JRussell, Wendy RDuncan, Sylvia HNeacsu, Madalina2025-09-112025-09Ramos Sanchez, R, Hayward, N J, Russell, W R, Duncan, S H & Neacsu, M 2025, 'Evaluation of protein solubility, lipid oxidative stability and physical properties of hemp seed-based foods and by-products', Food Science and Nutrition, vol. 13, no. 9, e70954. https://doi.org/10.1002/fsn3.709542048-7177ORCID: /0000-0002-7636-3129/work/191925635ORCID: /0000-0002-4903-0978/work/191926420https://hdl.handle.net/2164/25985161979897englipid oxidationparticle sizephysical propertiesprotein solubilityrevalorization of hemp by-productsQ ScienceSupplementary DataDASQJournal article10.1002/fsn3.70954139