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 …
A comprehensive review on impact of non-thermal processing on the structural changes of food components
Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …
customer needs for high-quality, convenient and minimally processed foods. They are …
[HTML][HTML] Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion
S Xia, Y Xue, C Xue, X Jiang, J Li - Lwt, 2022 - Elsevier
Meat analogues, a kind of healthy promising meat substitute, are gaining more and more
attention due to its eco-friendly, personal satisfactory and low cost benefits. In this study …
attention due to its eco-friendly, personal satisfactory and low cost benefits. In this study …
Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens
Nowadays, the increasing prevalence of food allergy has become a public concern related
to human health worldwide. Thus, it is imperative and necessary to provide some efficient …
to human health worldwide. Thus, it is imperative and necessary to provide some efficient …
Inactivation methods of soybean trypsin inhibitor–A review
BH Vagadia, SK Vanga, V Raghavan - Trends in Food Science & …, 2017 - Elsevier
Background Soybeans are an essential source of low cost protein. They are widely
consumed due to their functionality and nutritive value. Recently, the consumption of …
consumed due to their functionality and nutritive value. Recently, the consumption of …
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
This study aimed to evaluate the effects of microwave processing (2.45 GHz, 1000 W, 75–
125° C, and 5–15 min) on the secondary structures, in-vitro protein digestibility …
125° C, and 5–15 min) on the secondary structures, in-vitro protein digestibility …
Microwave and ultrasound to enhance protein extraction from peanut flour under alkaline conditions: Effects in yield and functional properties of protein isolates
A Ochoa-Rivas, Y Nava-Valdez… - Food and Bioprocess …, 2017 - Springer
The effect of microwaves (MWs) and/or ultrasound (US) to assist alkaline extraction of
peanut proteins was evaluated. Isolate extraction yields and purities were obtained as well …
peanut proteins was evaluated. Isolate extraction yields and purities were obtained as well …
Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies
Interest in the development and adoption of nonthermal technologies is burgeoning within
the food and bioprocess industry, the associated research community, and among the …
the food and bioprocess industry, the associated research community, and among the …
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp
Shrimp is a common seafood with high nutritional value and delicious flavor. However, many
individuals are allergic to shrimp, but no therapies have been provided until now. The aim of …
individuals are allergic to shrimp, but no therapies have been provided until now. The aim of …
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein
In recent years, almond has been considered as one of the most common alternative plant-
based protein sources due to its nutritional attributes and health benefits. However, almond …
based protein sources due to its nutritional attributes and health benefits. However, almond …