Consumption of plant-based meat analogues offers a way to reduce the environmental
footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell …

Proteins obtained from alternative sources such as plants, microorganisms, and insects
have attracted considerable interest in the formulation of new food products that have a …

Highlights•Structure/functionality of proteins from non-animal sources are still poorly
understood.•Extractions to reduce phenolic compounds increase or decrease protein …

In this work, Gold nanoparticles (AuNPs) encapsulated in the surface of crystalline nano
cellulose grafted poly citric acid (CNC-g-PCA) and CNC-g-PCA/Au nanocomposite were …

Proteins are one of the essential components of nutritional food materials and an excellent
source for food-grade nanomaterials. This review focuses on select examples of …

Animal-and plant-based proteins are present in a wide variety of raw and processed foods.
They play an important role in determining the final structure of food matrices. Food proteins …

Fibrous meat analogues can be made through shear-induced structuring from gluten in
combination with a second protein. A combination of swelling experiments and shear-cell …

The structure and functional properties of wheat gluten have fascinated cereal chemists for
over a century and a range of approaches have been taken to understand the structures and …

The influence of the salt concentration, pH, protein concentration and temperature was
investigated on spontaneous reversible coacervation in soy protein isolate (SPI) solutions …

Imaging is increasingly more utilized as analytical technology in biopharmaceutical
formulation research, with applications ranging from subvisible particle characterization to …