[HTML][HTML] Modifying quinoa protein for enhanced functional properties and digestibility: A review
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 …
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 …
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 …
This study investigates the viscoelastic behavior, gelling properties, and structural
characteristics of Deccan hemp seed protein (DHSP) to overcome limitations in its …
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 …
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
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 …
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 …
the design of highquality plant-based foods. The acid used during the precipitation step of …
[PDF][PDF] Current Research in Food Science
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 …
harvest in Ecuador is mostly done from nests of the three genera selected here Geotrigona …