[HTML][HTML] Effect of membrane filtration and direct steam injection on mildly refined rapeseed protein solubility, air-water interfacial and foaming properties
P Voudouris, HCM Mocking-Bode, LMC Sagis… - Food …, 2025 - Elsevier
Rapeseed is an upcoming source of alternative proteins and extensive processing is
necessary to utilise these proteins as functional ingredients. A risk here is the potential …
necessary to utilise these proteins as functional ingredients. A risk here is the potential …
AlphaFold 2-based stacking model for protein solubility prediction and its transferability on seed storage proteins
Accurate protein solubility prediction is crucial in screening suitable candidates for food
application. Existing models often rely only on sequences, overlooking important structural …
application. Existing models often rely only on sequences, overlooking important structural …
Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein …
In this study, faba bean protein isolate (FPI) aggregates, prepared through various
treatments including conventional heating (CH), ultrasonication (US), and thermosonication …
treatments including conventional heating (CH), ultrasonication (US), and thermosonication …
Comparative analysis of twin-screw pressing and blending methods for walnut oleosome extraction: Yield, physical stability, and functionalities
Y Peng, Z Shan, W Jia, M Li, X Wen, Y Ni - Journal of Food Engineering, 2025 - Elsevier
Walnuts are renowned for their rich oil content and nutritional value, imparting significant
health benefits. Walnut oleosomes, naturally present in a pre-emulsified state, can be …
health benefits. Walnut oleosomes, naturally present in a pre-emulsified state, can be …
Sustainable valorization of jojoba oilcake: Pressing method-dependent protein stability and functionality for food applications
Jojoba (Simmondsia chinensis) is known for its highly versatile oil, which has good
therapeutic and cosmetic applications. The residual meal, rich in protein (26–29%), is …
therapeutic and cosmetic applications. The residual meal, rich in protein (26–29%), is …
Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments
L Périé, R Savoire, C Harscoat-Schiavo… - Colloids and Surfaces A …, 2025 - Elsevier
The ability of proteins to foam is an important functionality in aerated food products. The
functionalities of animal proteins over plant proteins are undeniable. However, plant-based …
functionalities of animal proteins over plant proteins are undeniable. However, plant-based …
[HTML][HTML] Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction
D De Angelis, V Latrofa, G Squeo, A Pasqualone… - Current Research in …, 2024 - Elsevier
Dry fractionation is a promising technology for producing plant protein ingredients, owing to
its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated …
its minimal environmental impact and adaptability to diverse plant sources. Dry-fractionated …