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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, Maija Greis, Jiakai Lu, Alissa A. Nolden, David Julian McClements, Amanda J. Kinchla   +5 more
doaj   +5 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, Davide Odelli, Antônio Fernandes de Carvalho, Evandro Martins, Guillaume Delaplace, Paulo Peres de sá Peixoto Júnior, Naaman Francisco Nogueira Silva, Federico Casanova   +7 more
doaj   +3 more sources

Plant Proteins for Future Foods: A Roadmap

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, Akila SRV, Jie Hong Chiang, Christiani Jeyakumar Henry   +3 more
doaj   +4 more sources

Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application

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   +4 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, Holmes M, Liamas E, Ettelaie R, Connell SD, Dini D, Sarkar A.   +6 more
europepmc   +2 more sources

Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins

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, Federico Casanova, Povilas Šimonis, Voitech Stankevič, Mohamed A. E. Gomaa, Arūnas Stirkė   +5 more
doaj   +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, Trusinska M, Chraniuk P, Drudi F, Lukasiewicz J, Nguyen NP, Przybyszewska A, Pobiega K, Tappi S, Tylewicz U, Rybak K, Wiktor A.   +11 more
europepmc   +2 more sources

Toward Diverse Plant Proteins for Food Innovation. [PDF]

Adv Sci (Weinh)
This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea.
Kim W, Yiu CC, Wang Y, Zhou W, Selomulya C.   +4 more
europepmc   +2 more sources

Research Progress on New Functions of Animal and Plant Proteins [PDF]

Foods
Protein is composed of peptides, essential nutrients for human survival and health, and the easy absorption of peptides further promotes human health.
Hao Duan, Gaigai Liu, Duo Feng, Zhuoye Wang, Wenjie Yan   +4 more
doaj   +2 more sources

Controlling Off-Odors in Plant Proteins Using Sequential Fermentation [PDF]

Foods
Off-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins.
Manpreet Kaur, Charlotte Gray, Sheryl Barringer   +2 more
doaj   +2 more sources