Toward Diverse Plant Proteins for Food Innovation
This review highlights the development of plant proteins from a wide variety of sources, as
most of the research and development efforts to date have been limited to a few sources …
most of the research and development efforts to date have been limited to a few sources …
[HTML][HTML] On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy
This study aims to elucidate the stability of spray dried β-carotene microcapsules by
identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) …
identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) …
Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus
X Huang, H Yang, A Lou, S Jiang, K Kang, Y Wei, X Li… - Food Chemistry, 2024 - Elsevier
The interaction between proteins and soluble dietary fibers plays a vital role in the
development of animal-derived foods. Herein, the effects of different contents (0–3.0%) of …
development of animal-derived foods. Herein, the effects of different contents (0–3.0%) of …
[HTML][HTML] Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry
on the functional properties of pea protein were investigated in flaxseed oil-in-water …
on the functional properties of pea protein were investigated in flaxseed oil-in-water …
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
Y Xie, F Yang, W Shu, K Zhao, Y Huang, Q Liu… - Food Research …, 2024 - Elsevier
Blending plant-based proteins with animal-based proteins to achieve adequate dietary
protein intake is a strategy to address dietary deficiencies in the elderly. This research …
protein intake is a strategy to address dietary deficiencies in the elderly. This research …
Effects of steaming on physicochemical and emulsification properties of gum arabic
J Li, X Liu, X Liu, Z Qi, Q Zhang, Z Chen - International Journal of Biological …, 2024 - Elsevier
Gum arabic finds extensive application and typically undergoes sterilization prior to
utilization in the food industry. This study explored the impact of steam sterilization …
utilization in the food industry. This study explored the impact of steam sterilization …
Food engineering: Creating food texture with plant protein
Plant-based foods, exemplified by plant-based meats, have taken the world by storm.
Nowadays, we can purchase plant-based burgers at popular fast-food chains and access an …
Nowadays, we can purchase plant-based burgers at popular fast-food chains and access an …