Rising concerns of environment and health from animal-based proteins have driven a
massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein …

To imitate the color of meat after cooking, natural pigments (red beet, monascus red,
oleoresin paprika, sorghum, and cacao) were applied to a plant-based meat analog patty …

Hydrogelled emulsions (HEs) produced with linseed oil and different levels of pea protein
(PP)(0, 5, 10, 15, and 20%) were used to replace 50% of animal fat in burgers. The effect of …

Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent
represent promising novel non-thermal techniques for protein extraction from sugar beet …

BACKGROUND Hybrid batters constitute the base for the processing of cooked and dry
meat analogues. The use of texturized plant proteins in their formulation is a key strategy to …

Moringa oleifera seeds are excellent sources of protein. In this study, the potential
bioactivity, allergenicity, and toxicity of M. oleifera protein isolates (MPI), and the effect of …

Hydrogelled emulsions (HEs) of linseed oil and pea protein (PP) were produced with four
levels (0, 5, 7.5, and 10%) of raspberry extract obtained by a green extraction technique …

Consumer interest in alternative plant‐based foods is growing, including products where
plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the …

Health concerns regarding fat consumption, as well as shifts in customer preference, have
prompted substantial studies into low‐fat products. This study examined the nutritional …

This work investigated the biological efficacy of germinated green buckwheat and its flour
(GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken …