Results 241 to 250 of about 70,314 (308)

Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels. [PDF]

Gels
Shukla V, Yang Y, Padilla-Zakour OI.
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Pyropheophytin a accompanies pheophytin a in darkened light grown cells of Euglena [PDF]

, 1981
Rüdiger, W., Scheer, Hugo, Schiff, J. A., Schoch, S., Siegelmann, H. W.   +4 more
core  

Lupin Species and Protein Fraction Type Affect the Conformational State and Functional Performance of the Proteins

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Defatted white and blue lupin seed flours were each sequentially fractionated into albumin, globulin, and glutelin followed by structure and function evaluation. The albumins had the best solubility profile, globulins produced emulsions with smallest oil droplet sizes, while glutelins had the highest foaming capacity.
Stanley Chukwuejim, Rotimi E. Aluko
wiley   +1 more source

Effects of Rosa damascena and its compounds on smooth muscle contractility. [PDF]

J Smooth Muscle Res
Demirel S, Sinag IN.
europepmc   +1 more source

Studies on Plant Bile Pigments [PDF]

, 1979
Kufer, Werner, Scheer, Hugo
core  

Fibril Synthesis From Food Processing By‐Products and Strategies for Structure–Function Stabilization for Food Applications

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley   +1 more source

Multiscale time-domain NMR for structural, water, and texture characterization of meat and plant-based food matrices: a mini review. [PDF]

Front Nutr
Wiesman Z.
europepmc   +1 more source

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Estuaries of the Tinto, Odiel and Piedras rivers as source of new species of Pseudomonas with biofertilizer potential under stress conditions. [PDF]

Sci Rep
Flores-Duarte NJ, Rodríguez-Llorente ID, Pajuelo E, Redondo-Gómez S, Mateos-Naranjo E, Navarro-Torre S.   +5 more
europepmc   +1 more source