Results 41 to 50 of about 484,983 (292)

Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies

Applied Sciences
Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, their digestibility varies due to factors such as molecular structure, amino acid composition, and processing methods.
Mauricio Opazo-Navarrete, César Burgos-Díaz, Cristina Bravo-Reyes, Ivo Gajardo-Poblete, Manuel Chacón-Fuentes, Juan E. Reyes, Luis Mojica   +6 more
doaj   +1 more source

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions

Foods, 2022
The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four ...
Isabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, Angelo Luiz Fazani Cavallieri, Luis Gustavo Lima Nascimento, Antônio Fernandes de Carvalho, Naaman Francisco Nogueira Silva   +6 more
doaj   +1 more source

White Paper - Plant Based Meat - Texturizing Plant Proteins

Austin Food Sciences, 2021
FAO forecasts that the global meat production needs to increase by 50% to provide quality protein for the ten billion people living on planet earth by 2050. Meat fits in a healthy diet and is a good source of essential proteins, B-vitamins and several minerals (i.e. selenium and iron).
Kurt, Esra, Klont, Ediz, Ergün, Özer
openaire   +2 more sources

Spatiotemporal and quantitative analyses of phosphoinositides – fluorescent probe—and mass spectrometry‐based approaches

FEBS Letters, EarlyView.
Fluorescent probes allow dynamic visualization of phosphoinositides in living cells (left), whereas mass spectrometry provides high‐sensitivity, isomer‐resolved quantitation (right). Their synergistic use captures complementary aspects of lipid signaling. This review illustrates how these approaches reveal the spatiotemporal regulation and quantitative
Hiroaki Kajiho, Shin Morioka, Junko Sasaki, Takehiko Sasaki   +3 more
wiley   +1 more source

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

Frontiers in Sustainable Food Systems
IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients.
Mohammad Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, Raouf Aslam, Weibiao Zhou, Sajid Maqsood   +5 more
doaj   +1 more source

Wine Fining with Plant Proteins

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, Simone Vincenzi, Andrea Curioni   +2 more
doaj   +1 more source

Development, Characterization and Incorporation of Alginate-Plant Protein Covered Liposomes Containing Ground Ivy (Glechoma hederacea L.) Extract into Candies

Foods, 2022
Ground ivy (Glechoma hederacea L.) has been known as a medicinal plant in folk medicine for generations and, as a member of the Lamiaceae family, is characterized with a high content of rosmarinic acid.
Danijela Šeremet, Martina Štefančić, Predrag Petrović, Sunčica Kuzmić, Shefkije Doroci, Ana Mandura Jarić, Aleksandra Vojvodić Cebin, Rada Pjanović, Draženka Komes   +8 more
doaj   +1 more source

An intracellular transporter mitigates the CO2‐induced decline in iron content in Arabidopsis shoots

FEBS Letters, EarlyView.
This study identifies a gene encoding a transmembrane protein, MIC, which contributes to the reduction of shoot Fe content observed in plants under elevated CO2. MIC is a putative Fe transporter localized to the Golgi and endosomal compartments. Its post‐translational regulation in roots may represent a potential target for improving plant nutrition ...
Timothy Mozzanino, Meijie Li, Cécile Fizames, Mattia Adamo, Laurence Lejay, Christian Dubos, Matthieu Platre, Antoine Martin   +7 more
wiley   +1 more source

Immunohistochemical detection of soya protein - optimisation and verification of the method

Czech Journal of Food Sciences, 2009
A functional immunohistochemical method for soya proteins detection was developed. The procedure is based on the avidin-biotin complex (ABC) method that attains sufficient sensitivity.
Matej POSPIECH, Bohuslava TREMLOVÁ, Eva RENČOVÁ, Zdeňka RANDULOVÁ   +3 more
doaj   +1 more source

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Frontiers in Nutrition, 2022
Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume ...
Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, Xiaorong Lin, Wuyin Weng, Wuyin Weng, Bin Li   +8 more
doaj   +1 more source