[HTML][HTML] Modifying quinoa protein for enhanced functional properties and digestibility: A review

H Cui, S Li, D Roy, Q Guo, A Ye - Current Research in Food Science, 2023 - Elsevier
Abstract Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came
from South America. The trend of consuming quinoa is propelled by its well‒balanced …

An overview of ingredients used for plant-based meat analogue production and their influence on structural and textural properties of the final product

M Benković, A Jurinjak Tušek, T Sokač Cvetnić… - Gels, 2023 - mdpi.com
Plant-based meat analogues are food products made from vegetarian or vegan ingredients
that are intended to mimic taste, texture and appearance of meat. They are becoming …

Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic …

DR Dash, SK Singh, P Singha - International Journal of Biological …, 2024 - Elsevier
This study investigates the viscoelastic behavior, gelling properties, and structural
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …

Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions

ÁJ Pastrana-Pastrana, AC Flores-Gallegos… - Food …, 2025 - Elsevier
Recently, the demand for protein-rich ingredients derived from non-animal sources has
increased as possible alternatives to animal proteins for products, such as quinoa, lentil, and …

[HTML][HTML] Modulation of physico-chemical and technofunctional properties of quinoa protein isolate: Effect of precipitation acid

MCA De Amarante, L Ong, F Spyropoulos, S Gras… - Food Chemistry, 2024 - Elsevier
The typically low solubility and gelation capacity of plant proteins can impose challenges in
the design of high-quality plant-based foods. The acid used during the precipitation step of …

[PDF][PDF] Modulation of physico-chemical and technofunctional properties of quinoa protein isolate

M Campos Assumpcao De Amarante… - Food …, 2024 - research.birmingham.ac.uk
The typically low solubility and gelation capacity of plant proteins can impose challenges in
the design of highquality plant-based foods. The acid used during the precipitation step of …

[PDF][PDF] Current Research in Food Science

P Vit, J van der Meulen, M Diaz, SRM Pedro… - Current Research in …, 2023 - core.ac.uk
The biodiversity of Ecuadorian stingless bees is almost 200 species. Traditional pot-honey
harvest in Ecuador is mostly done from nests of the three genera selected here Geotrigona …