Results 201 to 210 of about 405,793 (301)

Combining Different Plant‐Based Protein Ingredients Enhances Dispersion Stability in Beverages

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT There is a growing demand for sustainable, high‐protein plant‐based alternatives that fulfil both nutritional and functional requirements. Yet the stability of such high‐protein suspensions often depends on the application of advanced processing technologies.
Diego Appicciutoli, Linda Giblin, Aylin W. Sahin   +2 more
wiley   +1 more source

In Vitro Digestibility and Rheological Properties of Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch Modified with Chlorogenic Acid. [PDF]

Foods
Xie S, Chen H, Li L, Wang T, Wang B, Zeng H, Zhang Y, Zheng B.   +7 more
europepmc   +1 more source

Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya, Muhammad Siddiq, Leonard M. P. Rweyemamu, Lilian Daniel Kaale   +3 more
wiley   +1 more source

Pea Protein Extraction Techniques: A Comparative Study With Commercial Pea and Soy Proteins

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Two common methods used to separate plant‐based proteins are wet extraction and dry fractionation. To identify the most suitable industrial applications, this study investigated the effects of wet extraction and dry fractionation on the physicochemical and functional properties of the Australian yellow field pea proteins, comparing them ...
Anahita Sharifi, Pankaj Maharjan, Farhad Ahmadi, Ken Ng, Hafiz Suleria, Cassandra Walker   +5 more
wiley   +1 more source

Renewable Lignocellulosic and Starch Feedstocks for Biodegradable Polymers in Kazakhstan: Resource Chemistry, Conversion Routes, and Implementation Priorities. [PDF]

Polymers (Basel)
Nurlybayeva A, Yegissinova A, Egamberdiev E, Sarova N, Unerbayeva Z, Rakhmetullayeva R, Asylbekova D, Murzakasymova N, Nurgaliyeva D, Kerimova N, Kussainova B.   +10 more
europepmc   +1 more source

Starch Hydrolysis by Polarized Light [PDF]

Nature, 1947
openaire   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal, Kirk D. Dolan, Muhammad Siddiq   +2 more
wiley   +1 more source

Exploring Variations in Protein Composition in Pea Seeds and Processed Ingredients: A Comparative Analysis of Five Pea Varieties Using Targeted Parallel Reaction Monitoring Mass Spectrometry (PRM‐MS)

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Pea seeds are a good source of sustainable plant‐based proteins. Increasing their utilization will depend on gaining a precise quantitative understanding of important quality‐determining proteins from the seed matrix and tracing their changes through processing.
Prem Prakash Das, Praiya Asavajaru, Yuping Lu, Caishuang Xu, Derek R. Dee, Anusha Samaranayaka, Nandhakishore Rajagopalan   +6 more
wiley   +1 more source

Cationic Starch and Polyvinyl Alcohol Composite Sheets Produced by Extrusion-Calendering. [PDF]

Foods
Zanela J, Bilck AP, Johann G, Shirai MA, Grossmann MVE, Yamashita F.   +5 more
europepmc   +1 more source

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source