Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
X Kan, G Chen, W Zhou, X Zeng - Food Research International, 2021 - Elsevier
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …
Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses
F Zhu - Carbohydrate Polymers, 2020 - Elsevier
Seeds of amaranth (Amaranthus spp.), buckwheat (Fagopyrum esculentum and F. tataricum)
and quinoa (Chenopodium quinoa) become popular foods due to their attractive health …
and quinoa (Chenopodium quinoa) become popular foods due to their attractive health …
Alternative protein sources as technofunctional food ingredients
L Grossmann, J Weiss - Annual Review of Food Science and …, 2021 - annualreviews.org
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 …
have attracted considerable interest in the formulation of new food products that have a …
Buckwheat proteins and peptides: Biological functions and food applications
F Zhu - Trends in Food Science & Technology, 2021 - Elsevier
Background Buckwheat consumption is associated with positive health effects in humans.
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …
Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is …
[HTML][HTML] Nutraceutical value of kiwicha (Amaranthus caudatus L.)
A Martinez-Lopez, MC Millan-Linares… - Journal of Functional …, 2020 - Elsevier
Abstract Amaranthus caudatus L.(Amaranthaceae), commonly known as kiwicha, is
considered as one of the few multipurpose pseudocereal crops which supply higher …
considered as one of the few multipurpose pseudocereal crops which supply higher …
Modifying structural and techno-functional properties of quinoa proteins through extraction techniques and modification methods
Background The concern about the protein shortage has increased in recent years. There is
a need to research sustainable alternatives for animal proteins, which have negative effects …
a need to research sustainable alternatives for animal proteins, which have negative effects …
[HTML][HTML] Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments
A Vera, MA Valenzuela, M Yazdani-Pedram… - Ultrasonics …, 2019 - Elsevier
Quinoa proteins (QP) have promise as a potential source of novel food ingredients, and it is
of great interest to know how high-intensity ultrasound (HIUS) treatments affect the …
of great interest to know how high-intensity ultrasound (HIUS) treatments affect the …
Amaranth, quinoa and chia bioactive peptides: a comprehensive review on three ancient grains and their potential role in management and prevention of Type 2 …
F Valenzuela Zamudio… - Critical Reviews in Food …, 2022 - Taylor & Francis
Abstract Worldwide prevalence of Type 2 Diabetes (T2D) has become a major concern with
several implications for public health, economy, and social well-being, especially in …
several implications for public health, economy, and social well-being, especially in …
Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
N Lingiardi, M Galante, M de Sanctis, D Spelzini - Food Chemistry, 2022 - Elsevier
Emulsion gels are structured emulsion systems that behave as soft solid-like materials.
Emulsion gels are commonly used in food-product design both as fat replacers and as …
Emulsion gels are commonly used in food-product design both as fat replacers and as …
Buckwheat proteins: Functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry
J Jin, IC Ohanenye, CC Udenigwe - Critical Reviews in Food …, 2022 - Taylor & Francis
The need for protein in human nutrition is rapidly increasing because of the increasing world
population and consumer preference for high-protein foods. Plant proteins are gaining …
population and consumer preference for high-protein foods. Plant proteins are gaining …