Results 211 to 220 of about 32,232 (290)

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar, Jian Ying, Yong Wang, Cordelia Selomulya   +3 more
wiley   +1 more source

Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage. [PDF]

Foods
Aniya, Zhang L, Li Y, Fu X.
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Enhancing structural and functional properties of commercially available pea protein isolate for plant-based meat analogues using combined pH-Shift, high-intensity ultrasound, and heat treatments. [PDF]

Ultrason Sonochem
Tahir AB, Khalil AA, Gull H, Ali K, AlMasoud N, Alomar TS, Aït-Kaddour A, Aadil RM.   +7 more
europepmc   +1 more source

Innovative Processing Technologies for Clean‐Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar, Dibyakanta Seth, V. M. Balasubramaniam   +2 more
wiley   +1 more source

Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion. [PDF]

Food Sci Biotechnol
Yu X, Yue M, Zhang S, Li T, Zhang D, Wang X, Zhao Y, Wu J, Wang C, Ma C.   +9 more
europepmc   +1 more source

Food supply chain design using MCDM, a case study on Novel Protein Foods [PDF]

Apaiah, R.K., Boekel, T., van, Hendrix, E.M.T., Linnemann, A.R.   +3 more
core   +1 more source

Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes [PDF]

, 2011
Agnieszka Kosińska, Anna Urbalewicz, Kamila Penkacik, Magdalena Karamać, Ryszard Amarowicz   +4 more
core   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities. [PDF]

Curr Res Food Sci
Cheng J, Kandula N, Cortes VE, Choi H, Singh P, Cui L.   +5 more
europepmc   +1 more source