Results 191 to 200 of about 30,933 (295)

Deletion of <i>flgL</i> in <i>Mesorhizobium ciceri</i> USDA 3378 weakened competitive nodulation ability by reducing flagellum formation, biofilm formation, and extracellular polysaccharide secretion. [PDF]

Appl Environ Microbiol
Chen K, Zhu C, Li K, Hao H, Zhang K, Li Y, Andrews M, Zhang J.   +7 more
europepmc   +1 more source

Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins. [PDF]

Foods
Menegon M, Piazza L.
europepmc   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate. [PDF]

Food Sci Nutr
Özsoy B, Bıyıklı B, Yay C, Aslan Ö, Kibar EAA, Hoşoğlu Mİ.   +5 more
europepmc   +1 more source

Microbiome‐mediated plant‐soil feedbacks as a tool for resilient agriculture

iMetaOmics, Volume 3, Issue 3, September 2026.
Translating plant‐soil feedbacks (PSFs) into reliable agricultural management requires shifting from input‐dependent practices toward endogenous, process‐driven crop resilience. To bridge this gap, we propose a predictive framework centered on three strategic interventions: engineering the crop holobiont, diversifying the soil habitat, and deploying ...
Muhammad Asif, Hazrat Bilal, Min Xiao, Lei Dong, Wen‐Jun Li   +4 more
wiley   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7109-7124, September 2026.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Microfluidization-Driven Structural Reorganization and Functional Improvements of Whole Chickpea Flour. [PDF]

Foods
Chen J, Singhi H, Yurdagul Y, Ozturk OK.
europepmc   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Heat-time-controlled chickpea protein aggregates: structure-function-digestibility interplay and Pickering emulsion performance. [PDF]

Food Chem X
Tan Y, Bai B, Zhou Z, Chai L, Che X, Zhang R, Li F, Li Y, Han C, Lu J, Wang W, Zhang C.   +11 more
europepmc   +1 more source

Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu, Elvis Baidoo, Manideep Busarapu, Nathaniel Ogunkunle, Judith Boateng   +4 more
wiley   +1 more source