Results 11 to 20 of about 8,303,338 (334)

Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins [PDF]

Molecules
One way to utilize by-products from fruit production is the extraction of bioactive compounds and their subsequent complexation with appropriate carriers.
Mirela Kopjar, Antun Jozinović, Iva Ostrun, Jurislav Babić, Anita Pichler   +4 more
doaj   +2 more sources

Impact of native pea proteins on the gelation properties of pea protein isolates

Food Structure, 2023
Ysamar Rodriguez, Michael Beyrer
openaire   +2 more sources

Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles [PDF]

Foods
The main objective of this study was to generate protein-polyphenol microparticles on the basis of pea and rice proteins in combination with pomegranate juice.
Mirela Kopjar, Mary Ann Lila, Anureet K. Thind, Josip Šimunović, Dražen Raucher   +4 more
doaj   +2 more sources

β-Glucan Interaction with Lentil (Lens culinaris) and Yellow Pea (Pisum sativum) Proteins Suppresses Their In Vitro Digestibility

Journal of Agricultural and Food Chemistry, 2021
In this study, β-glucan interaction with lentil and yellow pea proteins and the effect on in vitro protein digestibility were investigated. Proteins were mixed with β-glucan at mass ratios of 1:0.5, 1:1, and 1:2.
Vincenzo Fogliano, Chibuike C Udenigwe, Raliat Abioye   +2 more
exaly   +2 more sources

The Effects of Palmitoylethanolamide or Ibuprofen on the Abundance Profile and Synthesis Rate of Proteins in C2C12 Skeletal Myotubes [PDF]

FASEB BioAdvances
Palmitoylethanolamide (PEA) and ibuprofen (IBU) exert anti‐inflammatory effects that may influence skeletal muscle adaptation; however, their impact on muscle proteome dynamics remains unclear.
Paige L. Cole, Connor A. Stead, Jatin G. Burniston, Daniel J. Owens   +3 more
doaj   +2 more sources

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Food Chemistry: Molecular Sciences, 2023
Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea
Prem Prakash Das, Caishuang Xu, Yuping Lu, Azita Khorsandi, Takuji Tanaka, Darren Korber, Michael Nickerson, Nandhakishore Rajagopalan   +7 more
doaj   +1 more source

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia

Foods, 2022
Moving to a more sustainable food system requires increasing the proportion of plant protein in our diet. Fermentation of plant product could thus be used to develop innovative and tasty food products.
Salma Ben-Harb, Anne Saint-Eve, Françoise Irlinger, Isabelle Souchon, Pascal Bonnarme   +4 more
doaj   +1 more source

Structure and functionality of whey protein, pea protein, and mixed whey/pea proteins treated by pH-shift or/and high intensity ultrasound.

Journal of Dairy Science, 2023
Three modifications (pH-shift, ultrasound, combined pH-shift/ultrasound) induced alterations in pure whey protein (WPI), pea protein (PPI), and mixed whey/pea protein (WPI/PPI) were investigated.
Ruichen Zhao, Wenfei Fu, Dan Li, Chao Dong, Zhaoxue Bao, Cuina Wang   +5 more
semanticscholar   +1 more source

Quantifying the effects of pre-roasting on structural and functional properties of yellow pea proteins.

Food Research International, 2023
Roasting could modify the protein structure/conformation, contributing to changes in functional properties. Here we investigated the effects of pre-roasting on the extraction efficiency, structural and functional properties of pea protein concentrates ...
Yanyan Lao, Qianyu Ye, Yong Wang, J. Vongsvivut, C. Selomulya   +4 more
semanticscholar   +1 more source

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review

Frontiers in Microbiology, 2022
Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects.
Anqi Tao, Hongyu Zhang, Junnan Duan, Ying Xiao, Ying Xiao, Yao Liu, Jianwei Li, Jieyu Huang, Tian Zhong, Xi Yu, Xi Yu   +10 more
doaj   +1 more source