Results 51 to 60 of about 727 (165)
Studies on the major seed proteins of some grain crops [PDF]
, 1979 The general properties, classification and distribution of plant proteins are discussed within an agricultural context and the protein content and composition of several grain crops are tabulated.
Derbyshire, E.
core
Conformational dynamics of soy protein isolate under ohmic heating [PDF]
, 2022 Ohmic heating (OH) brings a promise of sustainable thermal processing by assuring high levels of heating efficiency and reduction of water consumption.
Carvalho, Gonçalo António Sousa +5 more
core
A Review of Gelation of Plant Proteins and Their Influencing Factors
Sustainable Food Proteins, Volume 3, Issue 4, December 2025.Schematic representation of the thermal aggregation and gelation of soy protein as influenced by pH (from 6.8 to 5.8) at 95°C. This review mainly aims to provide an overview of plant protein gelation mechanism, extraction technologies, gelling properties of plant proteins and their influencing factors.
Dandan Hui +4 more
wiley +1 more source
Natural Variation for Seed Physical, Biochemical and Culinary traits in Common bean (Phaseolus vulgaris L.) [PDF]
, 2015 Twenty genotypes of common bean including 17 breeding lines were evaluated for various seed physical, nutritional and culinary traits viz., seed colour, seed shape, seed brilliance, seed coat pattern, seed length, seed breadth and seed weight, traits ...
A. Sofi,, Parvaze +3 more
core +4 more sources
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, Volume 23, Issue 12, Page 1544-1554, December 2025.Zusammenfassung Hintergrund und Zielsetzung Panallergen‐Familien sind unterschiedlich hitze‐ und pH‐stabil, was sich auf Intensität und Charakteristika allergischer Reaktionen auswirkt. Das Ausmaß einer Epithelbarriere‐Dysfunktion beeinflusst maßgeblich die Sensibilisierung gegen verschiedene Allergene.
Hannes Nösslinger +5 more
wiley +1 more source
Molecular studies on seed proteins from mature seeds of Phaseolus Vulgaris L. [PDF]
, 1996 In order to elucidate the question of the presence or absence of legumin in the seeds of Phaseolus vulgaris L. it was decided to investigate the globulin fraction of seed proteins from mature seeds of French bean. A legumin protein was partially purified
Mühling, Martin
core
Cereal Chemistry, Volume 102, Issue 6, Page 970-987, November/December 2025.ABSTRACT Background and Objectives This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled‐seed (WPAs) and round‐seed (RPA) pea accessions were selected from a genome‐wide association study panel.
Cassia Galves +4 more
wiley +1 more source
Food Frontiers, Volume 6, Issue 6, Page 2994-3008, November 2025.This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego +4 more
wiley +1 more source
Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT Plant‐based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health‐conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the ...
Saqib Gulzar +4 more
wiley +1 more source
Food Safety and Health, Volume 3, Issue 4, Page 504-517, October 2025.This review aims to collect and identify cereals, legumes, and vegetables mostly consumed in the Abruzzo region from 2020 till now, pointing attention to their biological effects. ABSTRACT The Abruzzo region boasts a wide range of typical food products including cereals, legumes, and vegetables. In this context, they take part in the Mediterranean diet,
Giulia Gentile +3 more
wiley +1 more source