Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh +3 more
wiley +1 more source
A Study of Nutritional and Sensory Qualities of Pea Protein Isolate Beverages with a View to Their Potential Use in Patients with Psychiatric Disorders. [PDF]
FoodsPlocina L, Beitane I.
europepmc +1 more source
The structure of intact and active Photosystem II from Arabidopsis thaliana at 2.44 Å resolution
New Phytologist, Volume 250, Issue 5, Page 3014-3025, June 2026.Summary Photosystem II (PS II) is a large membrane‐bound protein complex that catalyses light‐driven water oxidation in plants and cyanobacteria. The structure of PS II is well studied in cyanobacteria; however, there are very few PS II structures from plants.
Jack Forsman +6 more
wiley +1 more source
The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters. [PDF]
Foods, 2022 Zhu X +8 more
europepmc +1 more source
Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders
Journal of the American Oil Chemists' Society, Volume 103, Issue 5, Page 371-386, May 2026.Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias +3 more
wiley +1 more source
Study on Configuration Design and Numerical Simulation of Twin-Screw Extruder Cooling Die Based on Pea Protein Isolate Flow Properties. [PDF]
FoodsYang M +5 more
europepmc +1 more source
Co‐Encapsulation of Probiotics With Multiple Bioactives: Stability and Viability of Probiotics
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT The global demand for functional food containing probiotics is rapidly increasing due to their well‐documented health benefits. However, maintaining the stability and viability of probiotics during processing, storage, and gastrointestinal transit (GIT) remains a persistent challenge.
Poorni Sandupama, Wee Sim Choo
wiley +1 more source
Techno-functionality of pea protein isolate: Influence of ultrasound and high-pressure homogenization modification methods. [PDF]
Ultrason SonochemBahmanyar F +5 more
europepmc +1 more source
Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems. [PDF]
Foods, 2021 Yue Y +8 more
europepmc +1 more source
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source