[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 …
Plant protein solubility: A challenge or insurmountable obstacle
Currently, there is an increasing focus on comprehending the solubility of plant-based
proteins, driven by the rising demand for animal-free food formulations. The solubility of …
proteins, driven by the rising demand for animal-free food formulations. The solubility of …
The current situation of pea protein and its application in the food industry
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
Plant proteins for future foods: A roadmap
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 …
intake. This makes protein a major nutritional imperative. Today, we are facing an …
Pea protein ingredients: A mainstream ingredient to (re) formulate innovative foods and beverages.
F Boukid, CM Rosell, M Castellari - Trends in Food Science & Technology, 2021 - Elsevier
Abstract Background Pea (Pisum sativum) proteins are emerging as a popular alternative to
those conventional (deriving from animal and soy) due to their high protein content with …
those conventional (deriving from animal and soy) due to their high protein content with …
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Y Zhang, G Bai, J Wang, Y Wang, G Jin, W Teng… - Trends in Food Science …, 2023 - Elsevier
Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly
X Ni, C Chen, R Li, Q Liu, C Duan, X Wang… - International Journal of …, 2024 - Elsevier
In the process of utilizing black soldier fly larvae (BSFL) lipids to develop biodiesel, many by-
products will be produced, especially the underutilized protein components. These proteins …
products will be produced, especially the underutilized protein components. These proteins …
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
The structure and physicochemical properties of a protein have significant effects on its
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …
molecular flexibility. Herein, different flexible protein molecules are obtained after ultrasound …
Combination of pulsed electric field and pH shifting improves the solubility, emulsifying, foaming of commercial soy protein isolate
R Wang, LH Wang, QH Wen, F He, FY Xu, BR Chen… - Food …, 2023 - Elsevier
In this study, the effects of a new dual modification method, pulsed electric field (PEF) and
pH shifting treatment, on the solubility, emulsifying and foaming properties of commercial …
pH shifting treatment, on the solubility, emulsifying and foaming properties of commercial …
Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
S Zhao, Y Huang, DJ McClements, X Liu, P Wang… - Food …, 2022 - Elsevier
The functionality of many plant proteins is limited by their poor solubility characteristics. In
this study, a combination of high-pressure homogenization and an ultrasound-assisted …
this study, a combination of high-pressure homogenization and an ultrasound-assisted …