Enzymatic hydrolysis of pulse proteins as a tool to improve techno-functional properties
Pulse proteins are being increasingly investigated as nutritious and functional ingredients
which could provide alternatives to animal proteins; however, pulse protein ingredients do …
which could provide alternatives to animal proteins; however, pulse protein ingredients do …
Beany flavor in pea protein: Recent advances in formation mechanism, analytical techniques and microbial fermentation mitigation strategies
L Xiang, B Jiang, YL Xiong, L Zhou, F Zhong, R Zhang… - Food Bioscience, 2023 - Elsevier
Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.
Due to its hypoallergenic, non-GMO, and high nutritional value, pea protein has succeeded …
Due to its hypoallergenic, non-GMO, and high nutritional value, pea protein has succeeded …
Plant protein versus dairy proteins: A pH-dependency investigation on their structure and functional properties
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due
to their suitable functionality and nutritional value. This study was designed to compare the …
to their suitable functionality and nutritional value. This study was designed to compare the …
[HTML][HTML] Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
W Ren, W Xia, DZ Gunes, L Ahrné - Food Hydrocolloids, 2024 - Elsevier
Heat-induced protein gels are appreciated due to their texture in a variety of food products.
To support the shift to more sustainable protein consumption more knowledge is needed …
To support the shift to more sustainable protein consumption more knowledge is needed …
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
X Yin, J Li, L Zhu, H Zhang - Critical Reviews in Food Science and …, 2024 - Taylor & Francis
Plant-based yogurt has several advantages over traditional yogurt, such as being lactose
and cholesterol-free, making it more suitable for individuals with cardiovascular and …
and cholesterol-free, making it more suitable for individuals with cardiovascular and …
Plant-based food hydrogels: Constitutive characteristics, formation, and modulation
Abstracts Plant-based hydrogels have great potential for applications, motivated by a
favorable sustainability profile compared with other sources. They can be engineered to …
favorable sustainability profile compared with other sources. They can be engineered to …
Quantitative structure-property relationships of thermoset pea protein gels with ethanol, shear, and sub-zero temperature pretreatments
Pea protein is often processed to alter the protein's native structure, enhancing desirable
textures in meat and dairy analog products. Cold denaturation is a universal phenomenon in …
textures in meat and dairy analog products. Cold denaturation is a universal phenomenon in …
Influence of germination and pulse type on texture of high moisture meat analogs
Enhancing the texture profile of high moisture meat analogs (HMMAs) presents a notable
challenge, one that can potentially be addressed by diversifying the ingredients used. This …
challenge, one that can potentially be addressed by diversifying the ingredients used. This …
Physicochemical and gel properties of pumpkin seed protein: a comparative study
The physicochemical properties and heat‐induced gel properties of pumpkin seed protein
isolates (PSPI) were explored and compared with soybean protein isolate (SPI) and pea …
isolates (PSPI) were explored and compared with soybean protein isolate (SPI) and pea …
Bioinformatic approaches for characterizing molecular structure and function of food proteins
Structural bioinformatics analyzes protein structural models with the goal of uncovering
molecular drivers of food functionality. This field aims to develop tools that can rapidly extract …
molecular drivers of food functionality. This field aims to develop tools that can rapidly extract …