[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 …
Mild fractionation for more sustainable food ingredients
A Lie-Piang, J Yang, MAI Schutyser… - Annual Review of …, 2023 - annualreviews.org
With the rising problems of food shortages, energy costs, and raw materials, the food
industry must reduce its environmental impact. We present an overview of more resource …
industry must reduce its environmental impact. We present an overview of more resource …
[HTML][HTML] Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel …
JK Keppler, K Schwarz, AJ van der Goot - Trends in Food Science & …, 2020 - Elsevier
Background Many food ingredients such as polyphenols, phenolic acids (eg present in fruit
and vegetables) and organosulphur compounds (eg present in mustard, garlic and chives) …
and vegetables) and organosulphur compounds (eg present in mustard, garlic and chives) …
[HTML][HTML] Structure and functions of oleosomes (oil bodies)
CV Nikiforidis - Advances in Colloid and Interface Science, 2019 - Elsevier
Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds,
composing 20–50 wt% of their mass. The structure of oleosomes is the mechanism that …
composing 20–50 wt% of their mass. The structure of oleosomes is the mechanism that …
[HTML][HTML] Extraction of oleosome and protein mixtures from sunflower seeds
Abstract Oil seeds contain 10-20 wt% proteins and up to 50 wt% oil, organised in micron-
sized oil droplets, named oleosomes. During oil extraction, which takes place using …
sized oil droplets, named oleosomes. During oil extraction, which takes place using …
[HTML][HTML] The impact of heating and freeze or spray drying on the interface and foam stabilising properties of pea protein extracts: Explained by aggregation and protein …
J Yang, HCM Mocking-Bode, IAF van den Hoek… - Food …, 2022 - Elsevier
The processing of plant protein extracts can affect the protein structure, leading to altered
functional properties. In this work, we evaluated the impact of two common processes in pea …
functional properties. In this work, we evaluated the impact of two common processes in pea …
[HTML][HTML] Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds
E Ntone, JH Bitter, CV Nikiforidis - Food Hydrocolloids, 2020 - Elsevier
Oilseeds represent a sustainable source of oils and proteins that can replace those of
animal origin. However, the extraction of oil and proteins from oilseeds currently requires …
animal origin. However, the extraction of oil and proteins from oilseeds currently requires …
[HTML][HTML] Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for developing a sustainable
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
alternative for meat and meat products. Proteins are an integral part of meat analogs and …
[HTML][HTML] Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting
Rapeseed protein isolate has promising functional properties (eg emulsifying and foaming),
but is often extracted with intensive purification steps. This requires a considerable use of …
but is often extracted with intensive purification steps. This requires a considerable use of …
A review on protein extracts from sunflower cake: techno-functional properties and promising modification methods
B Gültekin Subaşı, B Vahapoğlu… - Critical Reviews in …, 2022 - Taylor & Francis
De-oiled sunflower cake is a sustainable and promising protein source with high phenolic
and fiber contents. The cake, which is an industrial by-product has been the subject of many …
and fiber contents. The cake, which is an industrial by-product has been the subject of many …