Results 31 to 40 of about 371 (141)

Functional and physicochemical properties of proteins isolated from four different pulses

Food Biomacromolecules, Volume 3, Issue 2, Page 281-292, June 2026.
Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley   +1 more source

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Phytochemistry of Leguminous Species

International Journal of Engineering and Advanced Technology, 2019
The paper considers the legume family at Kapchagay Reservoir, including camel thorn (Alhagi pseudalhagi (M. B.) Desv.), silver sand acacia (Ammodendron argenteum (Pall.) O. Ktze.), salt tree (Halimodendron halodendron (Pall.) Voss.), the vegetative organs, flowers and fruits of the plants.
Zh. B. Ashirova, L. Е. Anuarova, N. Т. Berik, A. S. Newsome, A. M. Rakhmetova, A. Y. Yessenbekova, Zh. T. Abdrassulova, K. Aimagambetova   +7 more
openaire   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku, Srivathsa Kumbaji, Rakshya Pandit, Saritha Kagula   +3 more
wiley   +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

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

Genome‐wide association study reveals the genetic architecture of drought tolerance in maize using yield‐based resistance indices and transcriptomic evidence

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Drought is a major environmental factor limiting maize (Zea mays L.) production worldwide. Unraveling the genetic basis of drought tolerance and pinpointing key loci and candidate genes are fundamental to the molecular breeding of maize with enhanced drought resistance.
Haoyang Li, Xurong Hu, Pengyan Zhang, Yueying Zhao, Yinglu Song, Zheng Zhang, Huahu Bu, Jianzhong Chang   +7 more
wiley   +1 more source

Nitrogenase activity in rhizobium associated with leguminous and non-leguminous tissue cultures

Plant Science Letters, 1976
Abstract Nitrogenase activity was observed in root-, stem- and leaf-tissue cultures of three genetic lines of Trifolium pratense infected with Rhizobium trifolii Rothamsted Strain 5, Stylosanthes gracilis with Rhizobium sp. Strain CB1552 and root-tissue cultures of carrot with Strains CB1552 and NGR99.
openaire   +1 more source