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Functional Performance of Plant Proteins [PDF]
Foods, 2022 Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity.
Kai Kai Ma +5 more
doaj +7 more sources
Wine Fining with Plant Proteins [PDF]
Molecules, 2019 Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s)
Matteo Marangon +2 more
doaj +7 more sources
Plant Proteins for Future Foods: A Roadmap [PDF]
Foods, 2021 Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over ...
Shaun Yong Jie Sim +3 more
doaj +3 more sources
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? [PDF]
Foods, 2023 In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing.
Luis Gustavo Lima Nascimento +7 more
doaj +3 more sources
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins [PDF]
Foods, 2022 Dairy and plant-based proteins are widely utilized in various food applications. Several techniques have been employed to improve the techno-functional properties of these proteins.
Ahmed Taha +5 more
doaj +3 more sources
Transforming sustainable plant proteins into high performance lubricating microgels. [PDF]
Nat Commun, 2023 With the resource-intensive meat industry accounting for over 50% of food-linked emissions, plant protein consumption is an inevitable need of the hour.
Kew B +6 more
europepmc +2 more sources
Developments in Plant Proteins Production for Meat and Fish Analogues. [PDF]
Molecules, 2023 In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as ...
Nowacka M +11 more
europepmc +2 more sources
Foods, 2021 Plant proteins are being considered to become the most important protein source of the future, and to do so, they must be able to replace the animal-derived proteins currently in use as techno-functional food ingredients.
Ines Kutzli, Jochen Weiss, Monika Gibis
doaj +2 more sources
Effective Use of Plant Proteins for the Development of "New" Foods. [PDF]
Foods, 2022 Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods.
Yano H, Fu W.
europepmc +2 more sources
Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives. [PDF]
Nutrients, 2022 Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods.
Martineau-Côté D +3 more
europepmc +2 more sources