Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …
due to their potential to formulate meat analogues. These products are being created to …
Plant-based dairy alternatives—A future direction to the milky way
One significant food group that is part of our daily diet is the dairy group, and both research
and industry are actively involved to meet the increasing requirement for plant-based dairy …
and industry are actively involved to meet the increasing requirement for plant-based dairy …
A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw …
Y Wang, A Jiao, C Qiu, Q Liu, Y Yang, S Bian, F Zeng… - Food …, 2022 - Elsevier
While pea protein (PeaP) is considered to be the plant protein with the most potential for use
in plant-based meat products, it is limited by poor gel performance. To overcome this issue …
in plant-based meat products, it is limited by poor gel performance. To overcome this issue …
Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs
The worldwide challenges related to food sustainability are presently more critical than ever
before due to the severe consequences of climate change, outbreak of epidemics, and wars …
before due to the severe consequences of climate change, outbreak of epidemics, and wars …
Plant protein-based high internal phase Pickering emulsions: Functional properties and potential food applications
Plant proteins are of interest to the food science, biopharmaceutical, and environmental
engineering fields due to their excellent surface properties, biocompatibility …
engineering fields due to their excellent surface properties, biocompatibility …
[HTML][HTML] Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review
For many centuries, animal proteins have been used as the conventional food proteins in
the food industry to produce a variety of food products due to their functional properties that …
the food industry to produce a variety of food products due to their functional properties that …
[HTML][HTML] Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization
Y Zhao, Y Yuan, X Yuan, S Zhao, Z Kang, M Zhu, H He… - Lwt, 2023 - Elsevier
Abstract High-pressure homogenization (HPH)(30, 60, 90,120, and 150 MPa) effectively
influenced the physicochemical, conformation, and functional changes of quinoa protein …
influenced the physicochemical, conformation, and functional changes of quinoa protein …
Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates
The utilisation of quinoa protein concentrates (QPCs) is limited due to their poor protein
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …
digestibility (78.54%). In this study, QPCs (1% w/v) were fermented in 5%(v/v) water kefir …
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
Demands for high nutritional value-added food products and plant-based proteins have
increased over the last decade, in line with the growth of the human population and …
increased over the last decade, in line with the growth of the human population and …
Enhanced functionality of fermented whey protein using water kefir
This research is part of an effort to enhance fermented whey proteins' quality and nutritional
value. In this research, we investigated the feasibility of using a natural fermentation …
value. In this research, we investigated the feasibility of using a natural fermentation …