Food proteins from animals and plants: Differences in the nutritional and functional properties
L Day, JA Cakebread, SM Loveday - Trends in Food Science & Technology, 2022 - Elsevier
Background Animals and plants are the main sources of dietary proteins, and there are
important differences in the type of protein that they supply. The differences include …
important differences in the type of protein that they supply. The differences include …
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 …
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …
[HTML][HTML] Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
J Zhang, Q Liu, Q Chen, F Sun, H Liu, B Kong - Ultrasonics Sonochemistry, 2022 - Elsevier
The most important factors restricting research and application in the food industry are the
poor solubility and emulsification of pea protein isolate (PPI). This study investigates the …
poor solubility and emulsification of pea protein isolate (PPI). This study investigates the …
Functional characterization of plant-based protein to determine its quality for food applications
Protein plays a role as an indispensable macronutrient in human nutrition. The utilization of
new protein sources from plants requires a thorough investigation for application in foods …
new protein sources from plants requires a thorough investigation for application in foods …
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
L Fan, Y Liu, S Huang, J Li - Food Chemistry, 2022 - Elsevier
To obtain a stable protein–added emulsion system, researchers have focused on the design
of the oil–water interface. This review discussed the updated details of protein adsorption …
of the oil–water interface. This review discussed the updated details of protein adsorption …
[HTML][HTML] Recent trends in the application of cold plasma for the modification of plant proteins-A review
S Basak, US Annapure - Future Foods, 2022 - Elsevier
Plant proteins are gaining attention in recent times. Apart from the greater sustainability and
environment-friendliness offered by plant proteins, improved health consciousness among …
environment-friendliness offered by plant proteins, improved health consciousness among …
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
X Zhang, Q Wang, Z Liu, L Zhi, B Jiao, H Hu, X Ma… - Food …, 2023 - Elsevier
The amphiphilic nature and ability to stabilize the oil-water interface to create stable
emulsions are one of the most important properties of plant proteins. The food emulsification …
emulsions are one of the most important properties of plant proteins. The food emulsification …
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
Background Over the past three decades, solid-state fermentation (SSF) has gained much
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
attention in biotechnology, allowing efficient production of feed, fuels, industrial enzymes …
[HTML][HTML] Rethinking plant protein extraction: Albumin—From side stream to an excellent foaming ingredient
The transition from animal-to plant-derived dietary proteins is of global importance. Plant
proteins are normally processed into extracts, and due to the type of process, proteins from …
proteins are normally processed into extracts, and due to the type of process, proteins from …
Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives
B Muhoza, B Qi, JD Harindintwali, MYF Koko… - Food …, 2022 - Elsevier
Microencapsulation by complex coacervation using proteins and polysaccharides has
attracted much attention due to high payload, high encapsulation efficiency, high thermal …
attracted much attention due to high payload, high encapsulation efficiency, high thermal …