Results 1 to 10 of about 675 (65)
Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review
Ultrasonics Sonochemistry, 2022 Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant ...
Sajad Shokri +3 more
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Quantifying techno-functional properties of ingredients from multiple crops using machine learning
Current Research in Food Science, 2023 Food ingredients with a low degree of refining consist of multiple components. Therefore, it is essential to formulate food products based on techno-functional properties rather than composition. We assessed the potential of quantifying techno-functional
Anouk Lie-Piang +6 more
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Foods, 2023 Imitating animal-based products using vegetable proteins is a technological challenge that can be mastered based on their techno-functional properties.
Lena Johanna Langendörfer +3 more
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Heliyon, 2021 Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily.
Nobel Mesfin, Abera Belay, Endale Amare
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Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver
Biomolecules, 2022 Porcine liver has a high nutritional value and is rich in proteins, minerals, and vitamins, making it an interesting co-product to alleviate the growing global demand for protein.
Blanca Abril +4 more
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Electronic Journal of Biotechnology, 2023 Background: Proteins are often used in foods as ingredients to provide desirable appearance, texture, or stability. It is commonly used as gelling, emulsifiers, foaming, and thickeners.
Yair Cruz-Morán +4 more
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Теория и практика переработки мяса, 2021 The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters.
S. M. Novakovic +5 more
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Techno-functional properties of pea (Pisum sativum) protein isolates: A review [PDF]
Acta Periodica Technologica, 2015 Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin.
Barać Miroljub B. +4 more
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Molecules, 2021 Edible insects have received global attention as an alternative protein-rich food. However, their structural characteristics make them difficult to digest.
Min-Soo Jeong +2 more
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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
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