Results 191 to 200 of about 32,232 (290)

Preparation, Physicochemical Properties and Stability of Anthocyanin Nanoliposomes Before and After Double-Layer Modification Using Synanthrin and Pea Protein Isolate. [PDF]

Molecules
Zhang L, Aniya, Xing S, Li J, Liu Y, Li C, Zhu J, Li Y, Fu X.   +8 more
europepmc   +1 more source

A funcionally active protein complex from chloroplasts [PDF]

, 1992
Soll, Jürgen, Waegemann, Karin
core  

Unpacking the Impact of Nutri‐Score on Consumer Choices in Italy: Evidence From a Menu Planning Experiment

Food Frontiers, Volume 7, Issue 3, May 2026.
Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto, Leonardo Cei, Archana Singh, Samuele Trestini   +3 more
wiley   +1 more source

Corrigendum to "Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation" [Food Chem. X 29 (2025) 102869]. [PDF]

Food Chem X
Chen J, Ding X, Cao W, Wei X, Jin X, Chang Q, Li Y, Li L, Liu W, Yang T, Duan X, Ren G.   +11 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Improving solubility and stability of pea protein isolate by conjugation with high methoxyl pectin via ultrasound-assisted maillard reaction for the efficient delivery of nobiletin. [PDF]

Food Chem X
Wang Z, Hu D, He W, Qing J, Zhu Z, Yu H, Wang R, Shan Y, Li H, Ding S.   +9 more
europepmc   +1 more source

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose [PDF]

, 2017
Agata Marzec, Anna Brynda-Kopytowska, Ewa Domian   +2 more
core   +1 more source

Potential of solid‐state microwaves in lab‐scale chemical‐process development

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 5, Page 1077-1093, May 2026.
Abstract BACKGROUND The integration of a solid‐state microwave (MW) generator into a newly designed, versatile MW reactor ensures improved energy efficiency, precise process control and broader application potential. In its most particular feature, the device supports the modification of dielectric‐radiation orientation and can be operated under ...
Christian Cravotto, Clelia Aimone, Giorgio Capaldi, Giorgio Grillo, Giancarlo Cravotto   +4 more
wiley   +1 more source

Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical-Chemical, Microstructural, and Sensory Properties. [PDF]

Foods
Leiva-Castro B, Mamani-Benavente L, Elías-Peñafiel C, Comettant-Rabanal R, Silva-Paz R, Olivera-Montenegro L, Paredes-Concepción P.   +6 more
europepmc   +1 more source

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. [PDF]

Curr Res Food Sci, 2021
García Arteaga V, Leffler S, Muranyi I, Eisner P, Schweiggert-Weisz U.   +4 more
europepmc   +1 more source