Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-21
Publisher
Informa UK Limited
Online
2019-09-03
DOI
10.1080/10408398.2019.1657062
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties
- (2018) Valéria Aparecida Vieira Queiroz et al. JOURNAL OF CEREAL SCIENCE
- Almonds Reduce Biomarkers of Lipid Peroxidation in Older Hyperlipidemic Subjects
- (2018) David J. A. Jenkins et al. JOURNAL OF NUTRITION
- B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts
- (2017) Wolfgang Stuetz et al. FOOD CHEMISTRY
- How well do plant based alternatives fare nutritionally compared to cow’s milk?
- (2017) Sai Kranthi Vanga et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A Comparison of the Nutritional Value of Cowʼs Milk and Nondairy Beverages
- (2017) Sarita Singhal et al. JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION
- Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method
- (2016) C. Wang et al. CZECH JOURNAL OF FOOD SCIENCES
- Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects
- (2016) Karlis Briviba et al. FOOD CHEMISTRY
- Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins
- (2016) Yan Zhang et al. FOOD CHEMISTRY
- Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
- (2016) Xingfeng Xu et al. FOOD HYDROCOLLOIDS
- Effects of heat treatment on the emulsifying properties of pea proteins
- (2016) Weiwei Peng et al. FOOD HYDROCOLLOIDS
- Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication
- (2016) Noel A. McCarthy et al. FOOD RESEARCH INTERNATIONAL
- Plant-based milk alternatives an emerging segment of functional beverages: a review
- (2016) Swati Sethi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength
- (2016) Yakoub Ladjal Ettoumi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
- (2016) Carla Graça et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of tree nuts on blood lipids, apolipoproteins, and blood pressure: systematic review, meta-analysis, and dose-response of 61 controlled intervention trials
- (2015) Liana C Del Gobbo et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products
- (2015) Outi Elina Mäkinen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
- (2015) Yakoub Ladjal-Ettoumi et al. Food Biophysics
- A comparative study of the structural and functional properties of isolated hemp seed (Cannabis sativa L.) albumin and globulin fractions
- (2015) Sunday A. Malomo et al. FOOD HYDROCOLLOIDS
- Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins
- (2015) G.G. Amador-Espejo et al. FOOD RESEARCH INTERNATIONAL
- Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
- (2015) C. Chang et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant activity of fermented Hazelnut milk
- (2015) Neda Maleki et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Processing and storage effects on the oxidative stability of hemp (Cannabis sativaL.) oil-in-water emulsions
- (2015) Vassilios Raikos et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The effect of heat treatment on the soluble protein content of oats
- (2015) J. Ray Runyon et al. JOURNAL OF CEREAL SCIENCE
- Oat protein solubility and emulsion properties improved by enzymatic deamidation
- (2015) Zhong-qing Jiang et al. JOURNAL OF CEREAL SCIENCE
- Colour change and proteolysis of skim milk during high pressure thermal–processing
- (2015) Anastasia Fitria Devi et al. JOURNAL OF FOOD ENGINEERING
- Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
- (2015) Sandra Bučko et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks
- (2015) Neus Bernat et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Tree Nut consumption is associated with better adiposity measures and cardiovascular and metabolic syndrome health risk factors in U.S. Adults: NHANES 2005–2010
- (2015) Carol E. O’Neil et al. Nutrition Journal
- Nut consumption and risk of cancer and type 2 diabetes: a systematic review and meta-analysis
- (2015) Lang Wu et al. NUTRITION REVIEWS
- Long-term associations of nut consumption with body weight and obesity
- (2014) Chandra L Jackson et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Soy proteins: A review on composition, aggregation and emulsification
- (2014) K. Nishinari et al. FOOD HYDROCOLLOIDS
- Effect of high pressure processing on the immunoreactivity of almond milk
- (2014) Santosh Dhakal et al. FOOD RESEARCH INTERNATIONAL
- Structural and Functional Properties of Hemp Seed Protein Products
- (2014) Sunday A. Malomo et al. JOURNAL OF FOOD SCIENCE
- Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion
- (2014) Nopparat Cheetangdee et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Emulsifying and structural properties of pectin enzymatically extracted from pumpkin
- (2014) Steve W. Cui et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
- (2014) Han-Ning Liang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Current Trends in Water-in-Diesel Emulsion as a Fuel
- (2014) Mohammed Yahaya Khan et al. TheScientificWorldJOURNAL
- Effect of food matrix microstructure on stomach emptying rate and apparent ileal fatty acid digestibility of almond lipids
- (2014) Sophie Gallier et al. Food & Function
- Thermal processing, salt and high pressure treatment effects on molecular structure and antigenicity of sesame protein isolate
- (2013) Allaoua Achouri et al. FOOD RESEARCH INTERNATIONAL
- Effects of partial hydrolysis on structure and gelling properties of oat globular proteins
- (2013) Talina Vanessa Nieto-Nieto et al. FOOD RESEARCH INTERNATIONAL
- Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization
- (2013) Leila Rezig et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages
- (2013) Dora C. Valencia-Flores et al. JOURNAL OF FOOD SCIENCE
- Structural and functional characterization of hemp seed (Cannabis sativa L.) protein-derived antioxidant and antihypertensive peptides
- (2013) Abraham T. Girgih et al. Journal of Functional Foods
- Novel angiotensin I-converting enzyme inhibitory peptides derived from soya milk
- (2012) Makoto Tomatsu et al. FOOD CHEMISTRY
- Interfacial and emulsifying behaviour of rice protein concentrate
- (2012) Alberto Romero et al. FOOD HYDROCOLLOIDS
- Sesame protein isolate: Fractionation, secondary structure and functional properties
- (2012) Allaoua Achouri et al. FOOD RESEARCH INTERNATIONAL
- The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate
- (2012) Nicole A. Avramenko et al. FOOD RESEARCH INTERNATIONAL
- Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness
- (2012) Alla Nesterenko et al. INDUSTRIAL CROPS AND PRODUCTS
- Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)
- (2012) Xiaoying Mao et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction
- (2012) Ning Xia et al. JOURNAL OF CEREAL SCIENCE
- THE EFFECT OF PROCESSING VARIABLES ON THE QUALITY AND ACCEPTABILITY OF PISTACHIO MILK
- (2012) AHMAD SHAKERARDEKANI et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regiaL.) protein isolate
- (2012) Zihan Qin et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
- (2011) M. Joshi et al. FOOD CHEMISTRY
- Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates
- (2011) Tao Zhang et al. FOOD CHEMISTRY
- Chemical and structural characterisation of almond oil bodies and bovine milk fat globules
- (2011) Sophie Gallier et al. FOOD CHEMISTRY
- Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
- (2011) Asli Can Karaca et al. FOOD RESEARCH INTERNATIONAL
- Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling
- (2011) Saima Hafeez Khan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- In-depth proteomic analysis of non-alcoholic beverages with peptide ligand libraries. I: Almond milk and orgeat syrup
- (2011) Elisa Fasoli et al. Journal of Proteomics
- Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals
- (2010) S L Tey et al. EUROPEAN JOURNAL OF CLINICAL NUTRITION
- Protein extraction optimisation, characterisation, and functionalities of protein isolate from bitter melon (Momordica charantia) seed
- (2010) Ronny Horax et al. FOOD CHEMISTRY
- Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates
- (2010) Gonzalo G. Palazolo et al. FOOD HYDROCOLLOIDS
- Rheological and Ultrastructural Properties and Particle Size Distribution of Soymilk as Affected by Processing Methods
- (2010) Litha Sivanandan et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products
- (2010) Sophie Gallier et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method
- (2010) James D. House et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut
- (2009) Semiu Olalekan Ogunwolu et al. FOOD CHEMISTRY
- Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolus vulgaris L.) bean
- (2009) Chuan-He Tang et al. FOOD CHEMISTRY
- Influence of grain germination on functional properties of sorghum flour
- (2009) Abd Elmoneim O. Elkhalifa et al. FOOD CHEMISTRY
- Effect of heat treatment on milk protein functionality at emulsion interfaces. A review
- (2009) Vassilios Raikos FOOD HYDROCOLLOIDS
- Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran
- (2009) Elisa Revilla et al. FOOD RESEARCH INTERNATIONAL
- Rapid method for cholesterol analysis in bovine milk and options for applications
- (2009) Enrique Viturro et al. JOURNAL OF DAIRY RESEARCH
- A new formula based on almond milk for management of cow milk intolerance and food allergies
- (2008) G. Iacono et al. DIGESTIVE AND LIVER DISEASE
- Effects of succinylation and deamidation on functional properties of oat protein isolate
- (2008) Leila Mirmoghtadaie et al. FOOD CHEMISTRY
- Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride
- (2008) I.R. McKinnon et al. FOOD HYDROCOLLOIDS
- Oats protein isolate: Thermal, rheological, surface and functional properties
- (2008) Abdellatif Mohamed et al. FOOD RESEARCH INTERNATIONAL
- LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS
- (2008) HOMAN MIRALIAKBARI et al. JOURNAL OF FOOD LIPIDS
- Emulsifying properties of chickpea protein isolates: Influence of pH and NaCl
- (2007) Tao Zhang et al. FOOD HYDROCOLLOIDS
- Evaluation of solubility of pumpkin seed globulins by response surface method
- (2007) Draginja Peričin et al. JOURNAL OF FOOD ENGINEERING
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now