Meat analogue research and development focuses on the production of sustainable
products that recreate conventional meat in its physical sensations (texture, appearance …

Oleosomes are natural oil droplets, abundant in plants and more specifically in seeds,
composing 20–50 wt% of their mass. The structure of oleosomes is the mechanism that …

Background Many food ingredients such as polyphenols, phenolic acids (eg present in fruit
and vegetables) and organosulphur compounds (eg present in mustard, garlic and chives) …

The processing of plant protein extracts can affect the protein structure, leading to altered
functional properties. In this work, we evaluated the impact of two common processes in pea …

With the rising problems of food shortages, energy costs, and raw materials, the food
industry must reduce its environmental impact. We present an overview of more resource …

Abstract Oil seeds contain 10-20 wt% proteins and up to 50 wt% oil, organised in micron-
sized oil droplets, named oleosomes. During oil extraction, which takes place using …

Background Oleosomes are nutrient-rich pure natural compounds that exist as oil-in-water
(O/W) emulsions and have the advantage of nonemulsification. However, in the past few …

This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to
environmental conditions during storage (pH and ionic strengths), shear and tribological …

Oilseeds represent a sustainable source of oils and proteins that can replace those of
animal origin. However, the extraction of oil and proteins from oilseeds currently requires …

Rapeseed protein isolate has promising functional properties (eg emulsifying and foaming),
but is often extracted with intensive purification steps. This requires a considerable use of …