The current situation of pea protein and its application in the food industry
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
Casein micelles as an emerging delivery system for bioactive food components
Bioactive food components have potential health benefits but are highly susceptible for
degradation under adverse conditions such as light, pH, temperature and oxygen …
degradation under adverse conditions such as light, pH, temperature and oxygen …
Edible insect as an alternative protein source: A review on the chemistry and functionalities of proteins under different processing methods
The consumption of edible insects can be anadvantageous alternative to the conventional
food supply chain, which involves global water waste, land deficit, undernutrition, and …
food supply chain, which involves global water waste, land deficit, undernutrition, and …
Influence of emerging technologies on the utilization of plant proteins
Protein from plant sources is claimed alternatives to animal sources in the human diet.
Suitable protein sources need high protein digestibility and amino acid bioavailability. In …
Suitable protein sources need high protein digestibility and amino acid bioavailability. In …
Proteins in food systems—bionanomaterials, conventional and unconventional sources, functional properties, and development opportunities
J Małecki, S Muszyński, BG Sołowiej - Polymers, 2021 - mdpi.com
Recently, food companies from various European countries have observed increased
interest in high-protein food and other products with specific functional properties. This …
interest in high-protein food and other products with specific functional properties. This …
3D printing of textured soft hybrid meat analogues
Meat analogue is a food product mainly made of plant proteins. It is considered to be a
sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next …
sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next …
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 …
Lupin protein: Isolation and techno-functional properties, a review
Plant proteins are rapidly becoming more of a prime interest to food manufactures as
consumers are shifting away from meat-based diets. Therefore, food manufactures need to …
consumers are shifting away from meat-based diets. Therefore, food manufactures need to …
Antidiabetic food-derived peptides for functional feeding: Production, functionality and in vivo evidences
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a
trending topic in the scientific community. Their potential as antidiabetic agents, by …
trending topic in the scientific community. Their potential as antidiabetic agents, by …
Cultivating multidisciplinarity: Manufacturing and sensing challenges in cultured meat production
Simple Summary United Nations estimates that by the year 2050, the population of nearly 10
billion people will have 70% higher food demands than the current food systems can …
billion people will have 70% higher food demands than the current food systems can …