The development process of plant-based meat alternatives: Raw material formulations and processing strategies
With the rapid growth of the world's population, the demand for meat is gradually increasing.
The emergence and development of plant-based meat alternatives (PBMs) offer a good …
The emergence and development of plant-based meat alternatives (PBMs) offer a good …
Ultrasound‐assisted extraction of oilseeds—sustainability processes to obtain traditional and non‐traditional food ingredients: A review
MC Chalapud, ME Carrín - … Reviews in Food Science and Food …, 2023 - Wiley Online Library
Oilseeds are sources of not only major compounds such as oil and meal but also of
bioactive compounds. Their conventional extraction is related to long extraction time, large …
bioactive compounds. Their conventional extraction is related to long extraction time, large …
Comparative interaction study of soy protein isolate and three flavonoids (Chrysin, Apigenin and Luteolin) and their potential as natural preservatives
M Li, J Kong, Y Chen, Y Li, H Xuan, M Liu, Q Zhang… - Food Chemistry, 2023 - Elsevier
In this work, the potential of soy protein isolate (SPI)-luteolin (Lut)/apigenin (Ap)/chrysin
(Chr) complexes as natural preservatives for food and cosmetics was evaluated by …
(Chr) complexes as natural preservatives for food and cosmetics was evaluated by …
The heated-induced gelation of soy protein isolate at subunit level: Exploring the impacts of α and α′ subunits on SPI gelation based on natural hybrid breeding …
H Fu, J Li, X Yang, MS Swallah, H Gong, L Ji, X Meng… - Food …, 2023 - Elsevier
Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high
water-holding capacity and gelation. As a key in elucidating the structure-function …
water-holding capacity and gelation. As a key in elucidating the structure-function …
Characterization of the major odor-active off-flavor compounds in normal and lipoxygenase-lacking soy protein isolates by sensory-directed flavor analysis
X Li, W Zhang, X Zeng, Y Xi, Y Li, B Hui… - Journal of Agricultural …, 2023 - ACS Publications
The major off-flavor odorants of normal (NOR) and lipoxygenase-lacking (LOX-lack) soy
protein isolates (SPIs) were discriminated by sensory-directed flavor analysis. A total of 32 …
protein isolates (SPIs) were discriminated by sensory-directed flavor analysis. A total of 32 …
Optimizing foam quality characteristics of model food using Taguchi‐based fuzzy logic method
M Güldane - Journal of Food Process Engineering, 2023 - Wiley Online Library
In this study, the effects of soy protein isolate (SPI) concentration (0%, 50%, and 100%),
sonication time (10, 20, and 30 min), and whipping time (5, 10, and 15 min) on the quality …
sonication time (10, 20, and 30 min), and whipping time (5, 10, and 15 min) on the quality …
Potentialities of Ganoderma lucidum extracts as functional ingredients in food formulation
MS Swallah, P Bondzie-Quaye, H Wang… - Food Research …, 2023 - Elsevier
Owing to the recognized therapeutic characteristics of G. lucidum, it is one of the most
extensively researched mushrooms as a chemopreventive agent and as a functional food. It …
extensively researched mushrooms as a chemopreventive agent and as a functional food. It …
Potential functionality of β-conglycinin with subunit deficiencies: soy protein may regulate glucose and lipid metabolism
H Fu, D Shan, J Li, MS Swallah, X Yang, L Ji… - Food & Function, 2022 - pubs.rsc.org
Although the cholesterol-lowering effect of soybean protein has long been widely
recognized, little is known about the protein structural characteristics important for its …
recognized, little is known about the protein structural characteristics important for its …
Mechanism of sucrose improving the mechanical characteristics of foams stabilized by soy protein isolate/gellan gum/guar gum ternary complex
Y Han, L Zhu, H Zhang, T Liu - International Journal of Biological …, 2024 - Elsevier
Sucrose shows the potential of stabilizing foam system. This study systematically evaluated
the mechanism by which sucrose improved foaming properties and mechanical …
the mechanism by which sucrose improved foaming properties and mechanical …
[HTML][HTML] The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates
M Immonen, A Chandrakusuma, S Hokkanen… - Lwt, 2022 - Elsevier
The aim of this study was to investigate the air-water interfacial and foaming properties of oat
protein concentrates produced by an enzyme-aided ultrafiltration method with and without …
protein concentrates produced by an enzyme-aided ultrafiltration method with and without …