Plant proteins for future foods: A roadmap
Protein calories consumed by people all over the world approximate 15–20% of their energy
intake. This makes protein a major nutritional imperative. Today, we are facing an …
intake. This makes protein a major nutritional imperative. Today, we are facing an …
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
C Sun, M Zhang, X Zhang, Z Li, Y Guo, H He… - Trends in Food Science …, 2022 - Elsevier
Background Excessive lipid intake is related to the increasing risk of several human chronic
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: based on different concentrations and the degree of esterification of pectin
T Cheng, Z Wang, F Sun, H Liu, J Liu, Z Guo, L Zhou - Food Hydrocolloids, 2024 - Elsevier
The effects of pectin concentrations and esterification degree (DE) on the gelling properties
of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation …
of Rice proteins (RPs)-pectin composite gels were investigated. And the encapsulation …
Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides
K Xu, C Wu, G Fan, X Kou, X Li, T Li, J Dou… - International Journal of …, 2023 - Elsevier
A soybean protein isolate (SPI)-apricot polysaccharide gel with hypolipidemic activity that
can be used for 3D printing was prepared and the mechanism of its gel formation was …
can be used for 3D printing was prepared and the mechanism of its gel formation was …
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …
Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins
This study aimed to investigate how varying concentrations (0.01–0.5%, w/v) and molecular
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …
weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of …
Pectin as a natural agent for reinforcement of pea protein gel
Pectin has been used as a gel strengthening agent, but its role in pea protein gels remains
unclear. The present study investigated the effects of low-methyl pectin on the …
unclear. The present study investigated the effects of low-methyl pectin on the …
Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels
The current study concentrated on designing soy protein (SP)-based natural hydrogels in
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of …
[HTML][HTML] The improvement and mechanism of gelation properties of mung bean protein treated by ultrasound
RX Wang, YQ Li, GJ Sun, CY Wang, Y Liang, DL Hua… - LWT, 2023 - Elsevier
This work aimed to investigate effects of ultrasound treatment on structure and gelation
properties of mung bean protein gel (MBPG). Structure properties were evaluated by surface …
properties of mung bean protein gel (MBPG). Structure properties were evaluated by surface …
Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel
The improvement of heat-induced pea protein isolate (PPI) gel with weak gel properties has
attracted research interest in recent years. In this study, gellan gum (GG) was used to …
attracted research interest in recent years. In this study, gellan gum (GG) was used to …