The current situation of pea protein and its application in the food industry
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein,
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient …
Hempseed in food industry: Nutritional value, health benefits, and industrial applications
Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since
prehistoric times. Recently, Australia, Canada, and the United States have legalized the …
prehistoric times. Recently, Australia, Canada, and the United States have legalized the …
A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application
L Cui, J Guo, Z Meng - Food Hydrocolloids, 2023 - Elsevier
Food-grade polymers such as proteins and polysaccharides have attracted great interest in
recent years as excellent stabilisers for emulsion gels due to their good biocompatibility …
recent years as excellent stabilisers for emulsion gels due to their good biocompatibility …
Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey
The utilization of whey has become a challenge with the significant growth in the production
of cheese and coagulated milk products. Consequently, we have developed cost-effective …
of cheese and coagulated milk products. Consequently, we have developed cost-effective …
Fermentation: a boon for production of bioactive compounds by processing of food industries wastes (by-products)
A large number of by-products or wastes are produced worldwide through various food
industries. These wastes cause a serious disposable problem with the environment. So, now …
industries. These wastes cause a serious disposable problem with the environment. So, now …
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
Background Proteins are essential nutrients required in various body functions and normal
human life. However, in the food industry, the application of proteins especially those of …
human life. However, in the food industry, the application of proteins especially those of …
Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder
To expand utilization of meat in various products, the structural, physicochemical and
functional changes of water soluble myofibrillar protein powder (WSMP-P) were investigated …
functional changes of water soluble myofibrillar protein powder (WSMP-P) were investigated …
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin
G Hu, Z Batool, Z Cai, Y Liu, M Ma, L Sheng, Y ** - Food chemistry, 2021 - Elsevier
In this study, we evaluated potential usage of acylated ovalbumin (AOVA) nanogels
fabricated via acylation modification and heat-induced self-assembly process as novel …
fabricated via acylation modification and heat-induced self-assembly process as novel …
Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review
Consumers' preference to have a healthy eating pattern has led to an increasing demand for
more nutrient‐dense and healthier plant‐based foods. Pulse proteins are exceptional quality …
more nutrient‐dense and healthier plant‐based foods. Pulse proteins are exceptional quality …
[HTML][HTML] Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.
A Zhang, L Wang, T Song, H Yu, X Wang, X Zhao - Lwt, 2022 - Elsevier
In this study, we aimed to investigate the effects of high pressure homogenization (HPH) on
the structural and emulsifying properties of Cyperus esculentus L. proteins. After HPH, the β …
the structural and emulsifying properties of Cyperus esculentus L. proteins. After HPH, the β …