Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency
JG Fernandes, RC Rodrigues, L Pereira… - Current Opinion in Food …, 2024 - Elsevier
Highlights•Protein interaction with oil-in-water interfaces boosts encapsulation
efficiency.•Protein solubility aids in the encapsulation of hydrophobic actives.•pH, ionic …
efficiency.•Protein solubility aids in the encapsulation of hydrophobic actives.•pH, ionic …
Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant …
K Limpisophon, X Ma, LMC Sagis… - … Journal of Food …, 2024 - academic.oup.com
Plant-based meat alternatives often require fat replacers to mimic the texture of traditional
products. This study aimed to develop plant-based emulsion gels using mung bean protein …
products. This study aimed to develop plant-based emulsion gels using mung bean protein …
Berry pomace as a potential ingredient for plant‐based meat analogs
J Zhang, Y Li - Food Biomacromolecules, 2024 - Wiley Online Library
Given the projected global population growth and the associated increase in demand for
sustainable and nutritious food options, plant‐based meat analogs are increasingly popular …
sustainable and nutritious food options, plant‐based meat analogs are increasingly popular …