Results 231 to 240 of about 26,962 (331)

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Upcycling Brewer's Spent Grain and Barley Rootlets by Partial Substitution of Pea Protein Isolate in Extruded High Moisture Meat Analogues. [PDF]

Foods
Salvatore I, Betschart R, Beretta C, Rudel M, Kirchsteiger-Meier E, Bolliger C, Stucki M, Müller N.   +7 more
europepmc   +1 more source

Effects of Direct Steam Injection and Spray‐Drying on the Physicochemical, Nutritional, and Functional Properties of Black Bean Protein Concentrates

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Effects of direct steam injection and spray‐drying on the physicochemical, nutritional, and functional properties of black bean protein concentrates. ABSTRACT Direct steam injection (DSI) and spray‐drying are key unit operations in the industrial production of pulse protein ingredients that are often overlooked in laboratory‐scale studies.
Jasmin S. Yang, Tássia B. Pessato, Juliana M. L. N. de Moura Bell   +2 more
wiley   +1 more source

Transmembrane Protein 100 Expression on Endothelial Cells Vascularizing Thrombi in Chronic Thromboembolic Pulmonary Hypertension Modulates TGFβ1-ALK1 Signaling During Angiogenesis. [PDF]

Pulm Circ
Bochenek ML, Ghasemi I, Wiedenroth CB, Bikou O, Karampinis I, Roessner ED, Hobohm L, Guth S, Lurz P, Konstantinides S, Schäfer K.   +10 more
europepmc   +1 more source

Development and Assessment of Hybrid Chicken Meat: The Effect of Isolated Rice, Pea, and Soy Proteins

Jiyoon Kim, Jung Soo Kim, Kwang‐Deog Moon   +2 more
openalex   +1 more source

Impact of Yarrow Phenolic Compounds on the Composition, Structure, and Thermal Properties of Lupin Protein‐Stabilized Oil‐in‐Water Nanoemulsions

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Yarrow phenolics modulate the interfacial and thermal behavior of lupin protein‐stabilized nanoemulsions through noncovalent interactions, altering droplet size, viscoelastic properties, and protein structure. ABSTRACT The effect of phenolic compounds extracted from yarrow (Achillea millefolium L.) in the interfacial stabilization of oil–water ...
María de las Nieves Siles‐Sánchez, Laura Jaime, Susana Santoyo, Milena Corredig   +3 more
wiley   +1 more source

Role of Starch Type in Gel-like Network Formation of Extruded Meat Analogs. [PDF]

Gels
Kang C, Han A, Gu BJ.
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Integrative nuclear and total proteomics of compound leaves in semi-leafless and leafed pea cultivars reveal regulatory cues in leaf development. [PDF]

BMC Plant Biol
Tripathi RK, Kommadath A, Goyal RK.
europepmc   +1 more source

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley   +1 more source