[HTML][HTML] Functionality of ingredients and additives in plant-based meat analogues
K Kyriakopoulou, JK Keppler, AJ van Der Goot - Foods, 2021 - mdpi.com
Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …
products that recreate conventional meat in its physical sensations (texture, appearance …
Quinoa protein: Composition, structure and functional properties
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing
appropriate nutritional and functional properties due to its high quality protein with a wide …
appropriate nutritional and functional properties due to its high quality protein with a wide …
The functional modification of legume proteins by ultrasonication: A review
SMT Gharibzahedi, B Smith - Trends in Food Science & Technology, 2020 - Elsevier
Background The use of vegetable proteins is one of the key elements of vegetarian diets.
Legumes are an alternative protein source with comparable quality as animal derived …
Legumes are an alternative protein source with comparable quality as animal derived …
Functional and food application of plant proteins–a review
The application of plant proteins in new food products is rapidly expanding worldwide driven
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …
by consumers demanding healthy, sustainably produced, and non-animal proteins. Major …
Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective
F Janssen, A Pauly, I Rombouts… - … Reviews in Food …, 2017 - Wiley Online Library
There is currently much interest in the use of pseudocereals for developing nutritious food
products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world …
products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world …
Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties
An increasing use of vegetable protein is required to support the production of protein-rich
foods which can replace animal proteins in the human diet. Amaranth, chia and quinoa …
foods which can replace animal proteins in the human diet. Amaranth, chia and quinoa …
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
GA Ruiz, W Xiao, M van Boekel, M Minor, M Stieger - Food Chemistry, 2016 - Elsevier
The aim of this study was to determine the influence of extraction pH on heat-induced
aggregation, gelation and microstructure of suspensions of protein isolates extracted from …
aggregation, gelation and microstructure of suspensions of protein isolates extracted from …
Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of α-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes
The study aimed to characterize and identify anti-diabetic and anti-hypertensive bioactive
peptides generated upon enzymatic hydrolysis of quinoa protein isolates. Different quinoa …
peptides generated upon enzymatic hydrolysis of quinoa protein isolates. Different quinoa …
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
N Lingiardi, M Galante, M de Sanctis, D Spelzini - Food Chemistry, 2022 - Elsevier
Emulsion gels are structured emulsion systems that behave as soft solid-like materials.
Emulsion gels are commonly used in food-product design both as fat replacers and as …
Emulsion gels are commonly used in food-product design both as fat replacers and as …
Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1
The aim of this study was to develop a novel beverage fermented with Weissella cibaria
MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of …
MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of …