[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 …
Digestibility and bioavailability of plant-based proteins intended for use in meat analogues: A review
Abstract Background Plant-based proteins (PBPs) are receiving growing attention globally
due to their potential to formulate meat analogues. These products are being created to …
due to their potential to formulate meat analogues. These products are being created to …
[HTML][HTML] Pulsed electric field: Fundamentals and effects on the structural and techno-functional properties of dairy and plant proteins
Dairy and plant-based proteins are widely utilized in various food applications. Several
techniques have been employed to improve the techno-functional properties of these …
techniques have been employed to improve the techno-functional properties of these …
Impact of ultrasound, microwaves and high-pressure processing on food components and their interactions
Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …
high-pressure treatment have been widely applied for preservation and valorization of …
Mycotoxins and consumers' awareness: Recent progress and future challenges
While food shortages have become an important challenge, providing safe food resources is
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …
[HTML][HTML] Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion
Background Digestibility, an indicator of protein bioavailability, is essentially a measure of
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …
the susceptibility of a protein towards proteolysis. Proteins with higher digestibility have …
Impact of processing and storage on protein digestibility and bioavailability of legumes
The digestibility and bioavailability of plant protein are the key factors for meeting human
nutritional needs and particularly when looking for alternatives for animal-based proteins …
nutritional needs and particularly when looking for alternatives for animal-based proteins …
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …
essential components and major sources of calories in the human diet. Thermal treatment is …
Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage
We investigated the effects of ultrasonic treatment (400 W, 20 kHz, 45.52 W/L) and storage
time (0 d, 3 d, 7 d and 10 d) on functional properties, structural changes and in vitro …
time (0 d, 3 d, 7 d and 10 d) on functional properties, structural changes and in vitro …
Microwave irradiation of corn kernels: Effects on structural, thermal, functional and rheological properties of corn flour
The current study investigated the impact of microwave treatment on the physicochemical
properties of corn kernels. Three microwave powers (2, 3, 4 W/g) and three treatment times …
properties of corn kernels. Three microwave powers (2, 3, 4 W/g) and three treatment times …