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 …

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

DJ McClements, L Grossmann - Comprehensive Reviews in …, 2021 - Wiley Online Library
Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …

Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

M Hadidi, S Jafarzadeh, M Forough, F Garavand… - Trends in Food Science …, 2022 - Elsevier
Background Plant-based proteins as an alternative to synthetic polymers have attracted the
interest of the global packaging industry in the last decade due to their biodegradability …

Molecular dynamics simulation of the interaction of food proteins with small molecules

X Hu, Z Zeng, J Zhang, D Wu, H Li, F Geng - Food Chemistry, 2023 - Elsevier
Molecular dynamics (MD) simulation is used increasingly to explore mechanisms of
interactions and conformational relationships between food proteins and other food …

Functional performance of plant proteins

KK Ma, M Greis, J Lu, AA Nolden, DJ McClements… - Foods, 2022 - mdpi.com
Increasingly, consumers are moving towards a more plant-based diet. However, some
consumers are avoiding common plant proteins such as soy and gluten due to their potential …

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 …

Grains–a major source of sustainable protein for health

KS Poutanen, AO Kårlund, C Gómez-Gallego… - Nutrition …, 2022 - academic.oup.com
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-
wide. Currently, only 41% of grains are used for human consumption, and up to 35% are …

Insects as food and feed, a new emerging agricultural sector: a review

A Van Huis - Journal of Insects as Food and Feed, 2020 - wageningenacademic.com
During the last five years the scientific knowledge on insects as food and feed has been
growing exponentially. At the same time, the industrial sector is increasingly engaged in …

Pulsed electric field: A potential alternative towards a sustainable food processing

RN Arshad, Z Abdul-Malek, U Roobab… - Trends in Food Science …, 2021 - Elsevier
Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

Soy protein: Molecular structure revisited and recent advances in processing technologies

X Sui, T Zhang, L Jiang - Annual Review of Food Science and …, 2021 - annualreviews.org
Rising health concerns and increasing obesity levels in human society have led some
consumers to cut back on animal protein consumption and switch to plant-based proteins as …