[HTML][HTML] Modification approaches of plant-based proteins to improve their techno-functionality and use in food products
Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …
origins, economical costs and health benefits compared to animal-based counterparts …
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 …
decade. This trend has been projected to continue in the coming years because of the …
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Legumes have gained increased dietary importance in recent years due to their recognized
health benefits. Recent plant protein revolution has elevated legumes to the forefront from …
health benefits. Recent plant protein revolution has elevated legumes to the forefront from …
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
Z Guo, Z Huang, Y Guo, B Li, W Yu, L Zhou, L Jiang… - Food …, 2021 - Elsevier
High-pressure homogenization (HPH) can improve the functionalities of food proteins by
forming soluble aggregates. This research aimed to determine the effects of thermal …
forming soluble aggregates. This research aimed to determine the effects of thermal …
Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates
M Tan, J Xu, H Gao, Z Yu, J Liang, D Mu, X Li… - Journal of Food …, 2021 - Elsevier
The effects of high hydrostatic pressure (HHP) combined with pH-shifting treatment, on the
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …
structural and emulsifying properties of soy protein isolate (SPI) were investigated. SPI was …
Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review
SMT Gharibzahedi, B Smith - Trends in food science & technology, 2021 - Elsevier
Background Legume pulses are one of the most versatile and nutritious protein sources with
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
K Sridhar, S Bouhallab, T Croguennec… - Trends in Food Science …, 2022 - Elsevier
Background Plant proteins, especially legume proteins, are among the most versatile,
nutritious, and sustainable protein sources compared to animal-derived counterparts …
nutritious, and sustainable protein sources compared to animal-derived counterparts …
Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review
Proteins are important food ingredients that possess both functional and nutritional
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …
properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing …
Modifying the plant proteins techno-functionalities by novel physical processing technologies: A review
Plant proteins have recently gained market demand and momentum due to their
environmentally friendly origins and health advantages over their animal-derived …
environmentally friendly origins and health advantages over their animal-derived …
[HTML][HTML] Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies
The increased consumption of legume seeds as a strategy for enhancing food security,
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …
reducing malnutrition, and improving health outcomes on a global scale remains an ongoing …