Results 41 to 50 of about 10,883,893 (297)
Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Food and Bioprocess Technology, 2022 Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate plant-based protein application and utilization. As a panacea to meeting the
O. O. Olatunde +7 more
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Biochemical Society Transactions, 2021 RNA binding proteins, through control of mRNA fate and expression, are key players of organism development. The LARP family of RBPs sharing the La motif, are largely present in eukaryotes. They classify into five subfamilies which members acquired specific additional domains, including the RRM1 moiety which teams up with the La motif to form a ...
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Molecules, 2022 Date kernel is a plant-derived byproduct that has the potential to be converted into a high-value-added food ingredient, such as protein concentrate, in the food industry. Ultrasound, which is an alternative method for improving the functional properties
Mohamed Kelany, Oktay Yemiş
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Gels, 2023 Dried porous materials based on plant proteins are attracting large attention thanks to their potential use as sustainable food ingredients. Nevertheless, plant proteins present lower gelling properties than animal ones.
Lorenzo De Berardinis +2 more
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Recent patent applications in beverages enriched with plant proteins
npj Science of Food, 2021 Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of ...
Clara Takayama Arbach +5 more
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ProceedingsVitamin D is a fat-soluble vitamin with multiple functions, including the modulation of the immune response, amongst others. Earlier studies have demonstrated that the active form of vitamin D, 1,25-dihydroxivitamin D, inhibits LPS-induced IL-6 and TNF-α
Ángela Alcalá-Santiago +3 more
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Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues
Foods, 2023 A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products.
Jenna Flory +5 more
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High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications.
Annual Review of Food Science and TechnologyThe growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands out as a ...
Xiaonan Sui +3 more
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Stability Analysis of Pickering Nanoemulsion Covered by Dual-protein Natural Symbiotic Particles
Shipin gongye ke-jiPickering nanoemulsions were prepared using dual-protein natural symbiotic particles and their physicochemical stability was analyzed to broaden their potential application in the food industry.
Jiaqi SHAO +6 more
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Pereskia aculeata Miller as a Novel Food Source: A Review
Foods, 2023 Pereskia aculeata Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritional characteristics, bioactive compounds, and mucilage content.
Naaman Francisco Nogueira Silva +4 more
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