Modification of plant proteins for improved functionality: A review

FU Akharume, RE Aluko… - … Reviews in Food Science …, 2021 - Wiley Online Library
The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

The influence of key reactions during hydrothermal carbonization of sewage sludge on aqueous phase properties: a review

ZX Xu, XQ Ma, J Zhou, PG Duan, WY Zhou… - Journal of Analytical and …, 2022 - Elsevier
Hydrothermal carbonization (HTC) emerges as a promising technology to reduce the
volume of activated sewage sludge (SS) and generate solid products as fuels. During HTC …

[HTML][HTML] Plant proteins for future foods: A roadmap

SYJ Sim, A Srv, JH Chiang, CJ Henry - Foods, 2021 - mdpi.com
Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …

Protein demand: Review of plant and animal proteins used in alternative protein product development and production

BP Ismail, L Senaratne-Lenagala, A Stube… - Animal …, 2020 - academic.oup.com
Protein demand: review of plant and animal proteins used in alternative protein product
development and production | Animal Frontiers | Oxford Academic Skip to Main Content …

Novel colloidal food ingredients: Protein complexes and conjugates

F Liu, DJ McClements, C Ma… - Annual Review of Food …, 2023 - annualreviews.org
Food proteins, polysaccharides, and polyphenols are natural ingredients with different
functional attributes. For instance, many proteins are good emulsifiers and gelling agents …

Current insights into protein solubility: A review of its importance for alternative proteins

L Grossmann, DJ McClements - Food Hydrocolloids, 2023 - Elsevier
The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

[HTML][HTML] Recent advances in hydrothermal carbonisation: from tailored carbon materials and biochemicals to applications and bioenergy

SA Nicolae, H Au, P Modugno, H Luo, AE Szego… - Green …, 2020 - pubs.rsc.org
Introduced in the literature in 1913 by Bergius, who at the time was studying biomass
coalification, hydrothermal carbonisation, as many other technologies based on renewables …

Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties

B Zhang, D Qiao, S Zhao, Q Lin, J Wang… - Trends in Food Science & …, 2021 - Elsevier
Background Starches and proteins are two major types of biopolymer components,
especially in many flour (starch)-based foods consumed worldwide, which provide energy …

Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties

X Kan, G Chen, W Zhou, X Zeng - Food Research International, 2021 - Elsevier
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems

M Nooshkam, M Varidi, M Bashash - Food chemistry, 2019 - Elsevier
Food products containing lipids, especially unsaturated fatty acids, are prone to oxidation
reactions, which lead to the formation of off-flavor, due to side-reaction products that …