Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-31
Publisher
Informa UK Limited
Online
2021-03-27
DOI
10.1080/10408398.2021.1901649
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Pea ( Pisum sativum ) allergy in children: Pis s 1 is an immunodominant major pea allergen and presents IgE binding sites with potential diagnostic value
- (2020) J. Popp et al. CLINICAL AND EXPERIMENTAL ALLERGY
- Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products
- (2020) Esra Gençdağ et al. FOOD REVIEWS INTERNATIONAL
- Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment
- (2020) Xiaobin Ma et al. FOOD HYDROCOLLOIDS
- Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal
- (2020) Moses Kwaku Golly et al. JOURNAL OF FOOD BIOCHEMISTRY
- Simultaneous effect of vacuum and ultrasound assisted enzymatic extraction on the recovery of plant protein and bioactive compounds from sesame bran
- (2020) Ahmet Görgüç et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Comparison of protein extraction methods from excess activated sludge
- (2020) Jianlei Gao et al. CHEMOSPHERE
- Evaluating potential risks of food allergy of novel food sources based on comparison of proteins predicted from genomes and compared to www.AllergenOnline.org
- (2020) Mohamed Abdelmoteleb et al. FOOD AND CHEMICAL TOXICOLOGY
- Novel Soy β-Conglycinin Nanoparticles by Ethanol-assisted Disassembly and Reassembly: Outstanding Nanocarriers for Hydrophobic Nutraceuticals
- (2019) Ling-Ling Liu et al. FOOD HYDROCOLLOIDS
- Particle size effect of rice flour in a rice-zein noodle system for gluten-free noodles slit from sheeted doughs
- (2019) Myeongseon Kim et al. JOURNAL OF CEREAL SCIENCE
- High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties
- (2019) Valerie L. Pietsch et al. JOURNAL OF FOOD ENGINEERING
- Application of ultrasound for green extraction of proteins from spirulina. Mechanism, optimization, modeling, and industrial prospects
- (2019) L. Vernès et al. ULTRASONICS SONOCHEMISTRY
- Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads
- (2019) Joana Pico et al. JOURNAL OF CEREAL SCIENCE
- Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis
- (2019) Fatma Boukid et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- THE EFFECT OF VEGAN DIETS ON BLOOD PRESSURE IN ADULTS: A META-ANALYSIS OF RANDOMIZED, CONTROLLED TRIALS
- (2019) Persio D. Lopez et al. AMERICAN JOURNAL OF MEDICINE
- Dietary proteins and protein sources and risk of death: the Kuopio Ischaemic Heart Disease Risk Factor Study
- (2019) Heli E K Virtanen et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Antifungal and antimicrobial proteins and peptides of potato (Solanum tuberosum L.) tubers and their applications
- (2019) Veronika Bártová et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish ( Clarias gariepinus )
- (2019) Jeleel O. Agboola et al. AQUACULTURE NUTRITION
- Efficacy and safety of hydrolyzed rice-protein formulas for the treatment of cow's milk protein allergy
- (2019) A. Bocquet et al. ARCHIVES DE PEDIATRIE
- Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status
- (2019) María del Mar Contreras et al. BIORESOURCE TECHNOLOGY
- Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions
- (2019) Juliana V.C. Silva et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process
- (2019) Julien Lonchamp et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The Characterization and Stability of the Soy Protein Isolate / 1-Octacosanol Nanocomplex
- (2019) Dongze Li et al. FOOD CHEMISTRY
- Physicochemical and functional properties of proteins extracted from three microalgal species
- (2019) Yixuan Chen et al. FOOD HYDROCOLLOIDS
- Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value
- (2019) Lutz Grossmann et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Recent progress in the utilization of pea protein as an emulsifier for food applications
- (2019) Travis G. Burger et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Dry fractionation methods for plant protein, starch and fiber enrichment: A review
- (2019) Andrew Assatory et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Characterizing emulsion properties of microalgal and cyanobacterial protein isolates
- (2019) Emma Teuling et al. Algal Research-Biomass Biofuels and Bioproducts
- Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption
- (2019) Lenka Malek et al. APPETITE
- Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx
- (2019) Laura Linares-García et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions
- (2019) Tomás Lafarga et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Application of low-intensity ultrasound as a rapid, cost-effective tool to wheat screening: Discrimination of Canadian varieties at 10 MHz
- (2019) Ali Salimi Khorshidi et al. JOURNAL OF CEREAL SCIENCE
- Characterisation of the physicochemical properties of intact and hydrolysed rice protein ingredients
- (2019) Luca Amagliani et al. JOURNAL OF CEREAL SCIENCE
- Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta
- (2019) Adetiya Rachman et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates
- (2019) Aysun Yücetepe et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Pulses for bread fortification: A necessity or a choice?
- (2019) Fatma Boukid et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review
- (2019) Sadia Qamar et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Antioxidant ultrafine fibers developed with microalga compounds using a free surface electrospinning
- (2019) Juliana Botelho Moreira et al. FOOD HYDROCOLLOIDS
- Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
- (2019) Tomás Lafarga et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Mycoprotein: environmental impact and health aspects
- (2019) Pedro F. Souza Filho et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- Identification of angiotensin converting enzyme 2 (ACE2) up-regulating peptides from pea protein hydrolysate
- (2019) Wang Liao et al. Journal of Functional Foods
- Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content
- (2019) Ujué Fresán et al. Sustainability
- Preference and willingness to pay for meat substitutes based on micro-algae
- (2019) Ramona Weinrich et al. APPETITE
- The relationship between animal and plant protein intake and overall diet quality in young adults
- (2019) Chester M. Sokolowski et al. CLINICAL NUTRITION
- Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
- (2019) J. Lonchamp et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Physical and sensory characterisation of noodles with added native and denatured pea protein isolate
- (2019) M.S.M. Wee et al. FOOD CHEMISTRY
- Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength
- (2019) Jesper Malling Schmidt et al. FOOD HYDROCOLLOIDS
- Impact of egg white and soy proteins on structure formation and crumb firming in gluten-free breads
- (2019) Hanne G. Masure et al. FOOD HYDROCOLLOIDS
- Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients
- (2019) Jessica Aschemann-Witzel et al. FOOD HYDROCOLLOIDS
- Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation
- (2019) Floor K.G. Schreuders et al. JOURNAL OF FOOD ENGINEERING
- Microwave‐assisted enzymatic extraction of plant protein with antioxidant compounds from the food waste sesame bran: Comparative optimization study and identification of metabolomics using LC/Q‐TOF/MS
- (2019) Ahmet Görgüç et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Pilot plant extraction of potato proteins and their structural and functional properties
- (2019) Amanda Waglay et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Snack bars enriched with Spirulina for schoolchildren nutrition
- (2019) Bárbara Franco LUCAS et al. Food Science and Technology
- The Nutritious Eating with Soul (NEW Soul) Study: Study design and methods of a two-year randomized trial comparing culturally adapted soul food vegan vs. omnivorous diets among African American adults at risk for heart disease
- (2019) Gabrielle Turner-McGrievy et al. Contemporary Clinical Trials
- Effect of partial replacement of water-soluble cod proteins by soy proteins on the heat-induced aggregation and gelation properties of mixed protein systems
- (2019) Chao Wu et al. FOOD HYDROCOLLOIDS
- Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action
- (2019) Zhenyu Cao et al. FOOD HYDROCOLLOIDS
- Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
- (2019) Alane Cangani Alves et al. FOOD HYDROCOLLOIDS
- Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH
- (2019) Welday Hailu Teklehaimanot et al. FOOD HYDROCOLLOIDS
- Production of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties
- (2019) Fernanda Stoffel et al. Innovative Food Science & Emerging Technologies
- Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae
- (2019) Martín P. Caporgno et al. Innovative Food Science & Emerging Technologies
- Aggregation and emulsifying properties of soybean protein isolate pretreated by combination of dual-frequency ultrasound and ionic liquids
- (2019) Liurong Huang et al. JOURNAL OF MOLECULAR LIQUIDS
- Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour
- (2019) Jelena Tomić et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant, anticancer and ACE-inhibitory activities of bioactive peptides from wheat germ protein hydrolysates
- (2019) Zohreh Karami et al. Food Bioscience
- Identification of aroma compounds in pea protein UHT beverages
- (2019) Mariana Trikusuma et al. FOOD CHEMISTRY
- Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
- (2019) Helena M. Moreno et al. FOOD HYDROCOLLOIDS
- Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds
- (2019) Eleni Ntone et al. FOOD HYDROCOLLOIDS
- Water redistribution determined by time domain NMR explains rheological properties of dense fibrous protein blends at high temperature
- (2019) Floor K.G. Schreuders et al. FOOD HYDROCOLLOIDS
- In vitro static digestion reveals how plant proteins modulate model infant formula digestibility
- (2019) Linda Le Roux et al. FOOD RESEARCH INTERNATIONAL
- Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
- (2018) Marija Banovic et al. APPETITE
- Self-reported adverse reactions associated with mycoprotein (Quorn-brand) containing foods
- (2018) Michael F. Jacobson et al. ANNALS OF ALLERGY ASTHMA & IMMUNOLOGY
- Changes in conformation and quality of vegetable protein during texturization process by extrusion
- (2018) Jinchuang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM
- (2018) Yucetepe Aysun et al. CZECH JOURNAL OF FOOD SCIENCES
- Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level
- (2018) Marta Sahagún et al. Food and Bioprocess Technology
- Toward water-solvation of rice proteins via backbone hybridization by casein
- (2018) Tao Wang et al. FOOD CHEMISTRY
- Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
- (2018) Suphat Phongthai et al. FOOD CHEMISTRY
- Formation and characterization of zein-propylene glycol alginate-surfactant ternary complexes: Effect of surfactant type
- (2018) Lei Dai et al. FOOD CHEMISTRY
- Physicochemical and functional properties of protein concentrate from by-product of coconut processing
- (2018) Pattrathip Rodsamran et al. FOOD CHEMISTRY
- Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review
- (2018) Meram Chalamaiah et al. FOOD CHEMISTRY
- The phase properties of soy protein and wheat gluten in a blend for fibrous structure formation
- (2018) Birgit L. Dekkers et al. FOOD HYDROCOLLOIDS
- Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition
- (2018) Juliana V.C. Silva et al. FOOD HYDROCOLLOIDS
- Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
- (2018) Yang Lan et al. FOOD HYDROCOLLOIDS
- Functional, nutritional and flavor characteristic of soybean proteins obtained through reverse micelles
- (2018) Xiaoyan Zhao et al. FOOD HYDROCOLLOIDS
- Foam and emulsion properties of potato protein isolate and purified fractions
- (2018) Jesper Malling Schmidt et al. FOOD HYDROCOLLOIDS
- Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method
- (2018) Yang Wei et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of antioxidant soy protein isolate films incorporating licorice residue extract
- (2018) Yingying Han et al. FOOD HYDROCOLLOIDS
- Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment
- (2018) Attaf Djoullah et al. FOOD HYDROCOLLOIDS
- Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
- (2018) Jovana Glusac et al. FOOD HYDROCOLLOIDS
- Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin
- (2018) Mohamed–Lazhar Chihi et al. FOOD HYDROCOLLOIDS
- Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration
- (2018) Sabina Galus FOOD HYDROCOLLOIDS
- The impact of newly produced protein and dietary fiber rich fractions of yellow pea ( Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
- (2018) Faraz Muneer et al. FOOD RESEARCH INTERNATIONAL
- Mechanical and spectroscopic characterization of crosslinked zein films cast from solutions of acetic acid leading to a new mechanism for the crosslinking of oleic acid plasticized zein films
- (2018) Hazal Turasan et al. FOOD RESEARCH INTERNATIONAL
- Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads
- (2018) Johanan Espinosa-Ramírez et al. FOOD RESEARCH INTERNATIONAL
- Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials
- (2018) Stephanie Jeske et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical and functional properties of high pressure-treated isolated pea protein
- (2018) Dongfang Chao et al. Innovative Food Science & Emerging Technologies
- Aqueous fractionation processes of soy protein for fibrous structure formation
- (2018) Marlies E.J. Geerts et al. Innovative Food Science & Emerging Technologies
- High protein ingredients of microalgal origin: Obtainment and functional properties
- (2018) Aline Massia Pereira et al. Innovative Food Science & Emerging Technologies
- Identification of New Anti-inflammatory Peptides from Zein Hydrolysate after Simulated Gastrointestinal Digestion and Transport in Caco-2 Cells
- (2018) Qiufang Liang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
- (2018) Stephanie Grahl et al. JOURNAL OF CLEANER PRODUCTION
- Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour
- (2018) Claudia Philipp et al. JOURNAL OF FOOD ENGINEERING
- Microalgae protein heating in acid/basic solution for nanofibers production by free surface electrospinning
- (2018) Juliana Botelho Moreira et al. JOURNAL OF FOOD ENGINEERING
- Recent update on methodologies for extraction and analysis of soybean seed proteins
- (2018) Devanand L Luthria et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
- (2018) Gloria Bardini et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
- (2018) Mei Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of removal of non-network protein on the rheological properties of heat-induced soy protein gels
- (2018) Chao Wu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
- (2018) C. Graça et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread
- (2018) Fatma Boukid et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
- (2018) Bárbara Franco Lucas et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of gluten proteins and celiac disease-related immunogenic epitopes in the Triticeae: cereal domestication and breeding contributed to decrease the content of gliadins and gluten
- (2018) Carmen V. Ozuna et al. MOLECULAR BREEDING
- Effect of fiber and protein-enriched pasta formulations on satiety-related sensations and afternoon snacking in Italian healthy female subjects
- (2018) Daniela Martini et al. PHYSIOLOGY & BEHAVIOR
- The Mediterranean diet, an environmentally friendly option: evidence from the Seguimiento Universidad de Navarra (SUN) cohort
- (2018) Ujué Fresán et al. PUBLIC HEALTH NUTRITION
- Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment
- (2018) Isabella Pali-Schöll et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
- (2018) Milica Pojić et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Purification and identification of anti-obesity peptides derived from Spirulina platensis
- (2018) Xiaodan Fan et al. Journal of Functional Foods
- Protein content and amino acid composition of commercially available plant-based protein isolates
- (2018) Stefan H. M. Gorissen et al. AMINO ACIDS
- Anti-hypertrophic and anti-apoptotic effects of short peptides of potato protein hydrolysate against hyperglycemic condition in cardiomyoblast cells
- (2018) Shibu Marthandam Asokan et al. BIOMEDICINE & PHARMACOTHERAPY
- Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin
- (2018) Shuai Chen et al. CARBOHYDRATE POLYMERS
- Nutrient density and nutritional value of milk and plant-based milk alternatives
- (2018) Sebastian Chalupa-Krebzdak et al. INTERNATIONAL DAIRY JOURNAL
- Influence of protein source on characteristics and quality of gluten-free cookies
- (2018) Marta Sahagún et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented
- (2018) Shi Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
- (2018) Tomás Lafarga et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Zein and zein -based nano-materials for food and nutrition applications: A review
- (2018) Mohammad Reza Kasaai TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Impact of sustainability perception on consumption of organic meat and meat substitutes
- (2018) Michael Siegrist et al. APPETITE
- Raw cow’s milk consumption and allergic diseases – The potential role of bioactive whey proteins
- (2018) Suzanne Abbring et al. EUROPEAN JOURNAL OF PHARMACOLOGY
- Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping
- (2018) Jessica Aschemann-Witzel et al. FOOD QUALITY AND PREFERENCE
- Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers
- (2018) Malou F.S. Reipurth et al. FOOD QUALITY AND PREFERENCE
- Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties
- (2018) Francisco J. Marti‐Quijal et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance
- (2018) Heidi Lynch et al. Nutrients
- Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
- (2018) Milena Figueiredo de Sousa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites
- (2018) Ren Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
- (2018) Aiyun Han et al. FOOD HYDROCOLLOIDS
- The stability of triphasic oil-in-water Pickering emulsions can be improved by physical modification of hordein- and secalin-based submicron particles
- (2018) Sareh Boostani et al. FOOD HYDROCOLLOIDS
- Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film
- (2018) Zelong Liu et al. INDUSTRIAL CROPS AND PRODUCTS
- High moisture extrusion of wheat gluten: Modeling of the polymerization behavior in the screw section of the extrusion process
- (2018) Valerie L. Pietsch et al. JOURNAL OF FOOD ENGINEERING
- The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size
- (2018) Chao Wu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Maximizing the intersection of human health and the health of the environment with regard to the amount and type of protein produced and consumed in the United States
- (2018) Christopher D Gardner et al. NUTRITION REVIEWS
- Development of algae biorefinery concepts for biofuels and bioproducts; a perspective on process-compatible products and their impact on cost-reduction
- (2017) Lieve M. L. Laurens et al. Energy & Environmental Science
- A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials
- (2017) J. M. Schmidt et al. Food and Bioprocess Technology
- A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp
- (2017) Amanda Waglay et al. FOOD CHEMISTRY
- Water-binding capacity of protein-rich particles and their pellets
- (2017) Jorien P.C.M. Peters et al. FOOD HYDROCOLLOIDS
- Effect of temperature, ionic strength and 11S ratio on the rheological properties of heat-induced soy protein gels in relation to network proteins content and aggregates size
- (2017) Chao Wu et al. FOOD HYDROCOLLOIDS
- Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone
- (2017) Jean-Luc Mession et al. FOOD HYDROCOLLOIDS
- Protein and carbohydrate extraction from S. platensis biomass by ultrasound and mechanical agitation
- (2017) Anne Luize Lupatini et al. FOOD RESEARCH INTERNATIONAL
- Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation
- (2017) Purificación García-Segovia et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation
- (2017) K E Preece et al. Innovative Food Science & Emerging Technologies
- Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions
- (2017) Marlies E.J. Geerts et al. Innovative Food Science & Emerging Technologies
- Contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates by six proteases on HT-29 colon cancer cells
- (2017) Miao Zhang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Comparison of Protein Extracts from Various Unicellular Green Sources
- (2017) Emma Teuling et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Polyphenol Interactions Mitigate the Immunogenicity and Allergenicity of Gliadins
- (2017) Maxime Pérot et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat
- (2017) Fatma Boukid et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents
- (2017) Sungmin Jeong et al. JOURNAL OF CEREAL SCIENCE
- Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate
- (2017) Naisarg Pujara et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
- (2017) K.S. McCarthy et al. JOURNAL OF DAIRY SCIENCE
- Composition and protein profile analysis of rice protein ingredients
- (2017) Luca Amagliani et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage
- (2017) K.E. Preece et al. JOURNAL OF FOOD ENGINEERING
- A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality
- (2017) Xiaozhi Tang et al. JOURNAL OF FOOD QUALITY
- Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality
- (2017) Brennan M. Smith et al. JOURNAL OF FOOD SCIENCE
- Characteristics of Americans Choosing Vegetarian and Vegan Diets for Health Reasons
- (2017) Holger Cramer et al. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR
- Effects of whey and soy protein addition on bread rheological property of wheat flour
- (2017) Jianmin Zhou et al. JOURNAL OF TEXTURE STUDIES
- Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life
- (2017) Noelia Castillejo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
- (2017) Marcio Schmiele et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Rheological properties of vital wheat glutens with water or sodium chloride
- (2017) Fernanda Ortolan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of protein enrichment on the properties of rice flour based gluten-free pasta
- (2017) Suphat Phongthai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Functional properties of fermented milk produced with plant proteins
- (2017) Zeynep Akin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems
- (2017) Jing Xu et al. MOLECULES
- Consumption of milk and dairy products: Facts and figures
- (2017) Fabiana Zingone et al. NUTRITION
- Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
- (2017) Małgorzata Tańska et al. PLANT FOODS FOR HUMAN NUTRITION
- The composition, extraction, functionality and applications of rice proteins: A review
- (2017) Luca Amagliani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein
- (2017) Xue Yang et al. ULTRASONICS SONOCHEMISTRY
- Nuts and Human Health Outcomes: A Systematic Review
- (2017) et al. Nutrients
- Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease
- (2017) D. Ramdath et al. Nutrients
- One-Step Toughening of Soy Protein Based Green Resin Using Electrospun Epoxidized Natural Rubber Fibers
- (2017) Joo Ran Kim et al. ACS Sustainable Chemistry & Engineering
- Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility
- (2017) Ana Paula Batista et al. Algal Research-Biomass Biofuels and Bioproducts
- Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks
- (2017) Bárbara Franco LUCAS et al. Food Science and Technology
- Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016
- (2017) Anneli Ritala et al. Frontiers in Microbiology
- Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan ) protein isolates
- (2017) Monilola K. Adenekan et al. Food Science & Nutrition
- Epichlorohydrin-Cross-linked Hydroxyethyl Cellulose/Soy Protein Isolate Composite Films as Biocompatible and Biodegradable Implants for Tissue Engineering
- (2016) Yanteng Zhao et al. ACS Applied Materials & Interfaces
- Awakening to the politics of food: Politicized diet as social identity
- (2016) Chelsea Chuck et al. APPETITE
- Motives of consumers following a vegan diet and their attitudes towards animal agriculture
- (2016) Meike Janssen et al. APPETITE
- Mycoprotein reduces energy intake and postprandial insulin release without altering glucagon-like peptide-1 and peptide tyrosine-tyrosine concentrations in healthy overweight and obese adults: a randomised-controlled trial
- (2016) Jeanne H. Bottin et al. BRITISH JOURNAL OF NUTRITION
- Study on the physical and antioxidant properties of gluten-free bread with brown algae
- (2016) Renata Różyło et al. CyTA-Journal of Food
- Rice bran protein hydrolysates reduce arterial stiffening, vascular remodeling and oxidative stress in rats fed a high-carbohydrate and high-fat diet
- (2016) Ketmanee Senaphan et al. EUROPEAN JOURNAL OF NUTRITION
- Organic–inorganic patchy particles as a versatile platform for fluid-in-fluid dispersion stabilisation
- (2016) E. Blanco et al. FARADAY DISCUSSIONS
- Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula
- (2016) Huijing Li et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Effects of Dielectric Barrier Discharges (DBD) Cold Plasma Treatment on Physicochemical and Structural Properties of Zein Powders
- (2016) Shuang Dong et al. Food and Bioprocess Technology
- Recovery of protein from green leaves: Overview of crucial steps for utilisation
- (2016) Angelica Tamayo Tenorio et al. FOOD CHEMISTRY
- Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis
- (2016) Ezequiel R. Coscueta et al. FOOD CHEMISTRY
- Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method
- (2016) Mousa Jafari et al. FOOD CHEMISTRY
- Rice proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity
- (2016) Zhengxuan Wang et al. FOOD CHEMISTRY
- Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)
- (2016) Li-Juan Wang et al. FOOD CHEMISTRY
- Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate
- (2016) Sonda Benelhadj et al. FOOD CHEMISTRY
- Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein
- (2016) Ladda Wattanasiritham et al. FOOD CHEMISTRY
- Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
- (2016) Geraldine Avila Ruiz et al. FOOD CHEMISTRY
- The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins
- (2016) Jonathan O'Sullivan et al. FOOD HYDROCOLLOIDS
- Mixing whey and soy proteins: Consequences for the gel mechanical response and water holding
- (2016) Jissy Jose et al. FOOD HYDROCOLLOIDS
- Development of tannic acid cross-linked hollow zein nanoparticles as potential oral delivery vehicles for curcumin
- (2016) Siqi Hu et al. FOOD HYDROCOLLOIDS
- Should we stop meating like this? Reducing meat consumption through substitution
- (2016) Chrysostomos Apostolidis et al. FOOD POLICY
- Pea protein isolates: Structure, extraction, and functionality
- (2016) A. C. Y. Lam et al. FOOD REVIEWS INTERNATIONAL
- Lupine protein enrichment by milling and electrostatic separation
- (2016) Jue Wang et al. Innovative Food Science & Emerging Technologies
- An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
- (2016) Ruairi C. Robertson et al. Innovative Food Science & Emerging Technologies
- Development of powdered food with the addition of Spirulina for food supplementation of the elderly population
- (2016) Thaisa Duarte Santos et al. Innovative Food Science & Emerging Technologies
- Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients
- (2016) Gaurav Kumar Pal et al. Innovative Food Science & Emerging Technologies
- Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin
- (2016) Mohamed-Lazhar Chihi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chemistry, structure, functionality and applications of rice starch
- (2016) Luca Amagliani et al. JOURNAL OF CEREAL SCIENCE
- Gluten and wheat sensitivities – An overview
- (2016) Katharina Anne Scherf et al. JOURNAL OF CEREAL SCIENCE
- Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties
- (2016) Suphat Phongthai et al. JOURNAL OF CEREAL SCIENCE
- Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)
- (2016) Semra Navruz-Varli et al. JOURNAL OF CEREAL SCIENCE
- Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach
- (2016) Solmaz Tabtabaei et al. JOURNAL OF FOOD ENGINEERING
- Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal
- (2016) Wei Lu et al. JOURNAL OF FOOD ENGINEERING
- On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers
- (2016) Georgios A. Krintiras et al. JOURNAL OF FOOD ENGINEERING
- Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion
- (2016) Pakkawat Detchewa et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Plant-based milk alternatives an emerging segment of functional beverages: a review
- (2016) Swati Sethi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Protein-Enriched Liquid Preloads Varying in Macronutrient Content Modulate Appetite and Appetite-Regulating Hormones in Healthy Adults
- (2016) Anestis Dougkas et al. JOURNAL OF NUTRITION
- In vitroantioxidant activity of rice protein affected by alkaline degree and gastrointestinal protease digestion
- (2016) Ye Liu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Potential application of microalgaSpirulina platensisas a protein source
- (2016) Anne Luize Lupatini et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Active wheat gluten films obtained by thermoplastic processing
- (2016) María R. Ansorena et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp
- (2016) Amanda Waglay et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Improvement of the texture and quality of cooked gluten-free pasta
- (2016) Virginia Larrosa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies
- (2016) Camino M. Mancebo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Hyperglycemia, oxidative stress, liver damage and dysfunction in alloxan-induced diabetic rat are prevented by Spirulina supplementation
- (2016) Manel Gargouri et al. NUTRITION RESEARCH
- Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
- (2016) Stephanie Jeske et al. PLANT FOODS FOR HUMAN NUTRITION
- Development of a biodegradable sensor platform from gold coated zein nanophotonic films to detect peanut allergen, Ara h1, using surface enhanced raman spectroscopy
- (2016) P. Gizem Gezer et al. TALANTA
- Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein
- (2016) Suyun Li et al. ULTRASONICS SONOCHEMISTRY
- Antioxidant mechanism of potato protein hydrolysates against in vitro oxidation of reduced glutathione
- (2016) Chibuike C. Udenigwe et al. Journal of Functional Foods
- Potato intake and incidence of hypertension: results from three prospective US cohort studies
- (2016) Lea Borgi et al. BMJ-British Medical Journal
- Study on the physical and antioxidant properties of gluten-free bread with brown algae
- (2016) Renata Różyło et al. CyTA-Journal of Food
- Organic–inorganic patchy particles as a versatile platform for fluid-in-fluid dispersion stabilisation
- (2016) E. Blanco et al. FARADAY DISCUSSIONS
- Potato intake and incidence of hypertension: results from three prospective US cohort studies
- (2016) Lea Borgi et al. BMJ-British Medical Journal
- Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study
- (2016) Marlene D. Kristensen et al. Food & Nutrition Research
- Microbial protein: future sustainable food supply route with low environmental footprint
- (2016) Silvio Matassa et al. Microbial Biotechnology
- Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
- (2016) Karima Laleg et al. PLoS One
- Investigation of lifestyle choices of individuals following a vegan diet for health and ethical reasons
- (2015) Cynthia Radnitz et al. APPETITE
- Metabolic profiles of male meat eaters, fish eaters, vegetarians, and vegans from the EPIC-Oxford cohort
- (2015) Julie A Schmidt et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Mortality in vegetarians and comparable nonvegetarians in the United Kingdom
- (2015) Paul N Appleby et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Energy balance of algal biomass production in a 1-ha “Green Wall Panel” plant: How to produce algal biomass in a closed reactor achieving a high Net Energy Ratio
- (2015) M.R. Tredici et al. APPLIED ENERGY
- Facile fabrication of gold nanoparticle on zein ultrafine fibers and their application for catechol biosensor
- (2015) Xiaodong Chen et al. APPLIED SURFACE SCIENCE
- Modification of the hydrophilic/hydrophobic characteristic of zein film surfaces by contact with oxygen plasma treated PDMS and oleic acid content
- (2015) P. Gizem Gezer et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Interactions of polyphenols with carbohydrates, lipids and proteins
- (2015) Lidija Jakobek FOOD CHEMISTRY
- Effect of barrier properties of zein colloidal particles and oil-in-water emulsions on oxidative stability of encapsulated bioactive compounds
- (2015) Yuanjie Pan et al. FOOD HYDROCOLLOIDS
- Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
- (2015) Hao Hu et al. FOOD HYDROCOLLOIDS
- Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
- (2015) Andrea K. Stone et al. FOOD RESEARCH INTERNATIONAL
- Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
- (2015) Fei-Ping Chen et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of pea protein–polysaccharide matrices for encapsulation of acid-sensitive bacteria
- (2015) Natallia V. Varankovich et al. FOOD RESEARCH INTERNATIONAL
- Functional properties of protein isolates from different pea cultivars
- (2015) Andrea K. Stone et al. FOOD SCIENCE AND BIOTECHNOLOGY
- The multidisciplinary approach to safety and toxicity assessment of microalgae-based food supplements following clinical cases of poisoning
- (2015) Piotr Rzymski et al. HARMFUL ALGAE
- Meat alternatives: life cycle assessment of most known meat substitutes
- (2015) Sergiy Smetana et al. INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
- Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility
- (2015) Fei-Ping Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Protein Fractions with Techno-Functional and Antioxidant Properties from Nannochloropsis gaditana Microalgal Biomass
- (2015) Camila Medina et al. Journal of Biobased Materials and Bioenergy
- Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes
- (2015) Pascalle J.M. Pelgrom et al. JOURNAL OF FOOD ENGINEERING
- Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds
- (2015) J.A.M. Berghout et al. JOURNAL OF FOOD ENGINEERING
- Evaluation of the Cooking Quality Characteristics of Pasta Enriched withSpirulina Platensis
- (2015) Gülsün Özyurt et al. JOURNAL OF FOOD QUALITY
- Preference Mapping of Soymilk with Different U.S. Consumers
- (2015) S. E. Lawrence et al. JOURNAL OF FOOD SCIENCE
- The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption
- (2015) Stephan van Vliet et al. JOURNAL OF NUTRITION
- Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein
- (2015) Nicolas Babault et al. Journal of the International Society of Sports Nutrition
- Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior
- (2015) Charlotte J.S. De Backer et al. MEAT SCIENCE
- Post-Prandial Protein Handling: You Are What You Just Ate
- (2015) Bart B. L. Groen et al. PLoS One
- Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
- (2015) Rocío Morales et al. ULTRASONICS SONOCHEMISTRY
- Effects of multi-frequency power ultrasound on the enzymolysis and structural characteristics of corn gluten meal
- (2015) Jian Jin et al. ULTRASONICS SONOCHEMISTRY
- Consumption of Milk Protein or Whey Protein Results in a Similar Increase in Muscle Protein Synthesis in Middle Aged Men
- (2015) Cameron Mitchell et al. Nutrients
- Coagulation of β-conglycinin, glycinin and isoflavones induced by calcium chloride in soymilk
- (2015) Yu-Hsuan Hsiao et al. Scientific Reports
- Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
- (2015) Pia Meinlschmidt et al. Food Science & Nutrition
- “Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges
- (2014) Joop de Boer et al. APPETITE
- A Comprehensive Review of Sensitization and Allergy to Soy-Based Products
- (2014) Yitzhak Katz et al. CLINICAL REVIEWS IN ALLERGY & IMMUNOLOGY
- Anaphylaxis to Spirulina confirmed by skin prick test with ingredients of Spirulina tablets
- (2014) Thuy-My Le et al. FOOD AND CHEMICAL TOXICOLOGY
- Production and characterisation of potato patatin–galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients
- (2014) Sooyoun Seo et al. FOOD CHEMISTRY
- Soy proteins: A review on composition, aggregation and emulsification
- (2014) K. Nishinari et al. FOOD HYDROCOLLOIDS
- Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients
- (2014) Lidia López-Barrios et al. JOURNAL OF FOOD SCIENCE
- Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean
- (2014) Miroljub B. Barac et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation
- (2014) Swati Sarabhai et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies
- (2014) Adil Gani et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- Structural and Functional Analysis of Various Globulin Proteins from Soy Seed
- (2013) Amandeep Singh et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Twin-screw extrusion technology, an original solution for the extraction of proteins from alfalfa (Medicago sativa)
- (2013) D. Colas et al. FOOD AND BIOPRODUCTS PROCESSING
- A review on protein–phenolic interactions and associated changes
- (2013) Tugba Ozdal et al. FOOD RESEARCH INTERNATIONAL
- Development of Immunoaffinity Chromatographic Method for Isolating Glycinin (11S) from Soybean Proteins
- (2013) Shengdi Hu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimization of a process for high fibre and high protein biscuit
- (2013) Parul Singh et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nutritional and Medical Applications of Spirulina Microalgae
- (2013) S.M. Hoseini et al. MINI-REVIEWS IN MEDICINAL CHEMISTRY
- Preparation and Properties of Electrospun Soy Protein Isolate/Polyethylene Oxide Nanofiber Membranes
- (2012) Xuezhu Xu et al. ACS Applied Materials & Interfaces
- Manufacturing of peptides exhibiting biological activity
- (2012) Aleksandra Zambrowicz et al. AMINO ACIDS
- Sample preparation focusing on plant proteomics: extraction, evaluation and identification of proteins from sunflower seeds
- (2012) Herbert de Sousa Barbosa et al. Analytical Methods
- Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine
- (2012) A. Gambuti et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides
- (2012) Felix N.A. Aryee et al. FOOD RESEARCH INTERNATIONAL
- Nomenclature and listing of celiac disease relevant gluten T-cell epitopes restricted by HLA-DQ molecules
- (2012) Ludvig M. Sollid et al. IMMUNOGENETICS
- A comparative study of different bio-processing methods for reduction in wheat flour allergens
- (2011) S. Susanna et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates
- (2011) Ali R. Taherian et al. FOOD RESEARCH INTERNATIONAL
- Chemical Composition and Starch Digestibility of Different Gluten-free Breads
- (2011) María Estela Matos Segura et al. PLANT FOODS FOR HUMAN NUTRITION
- Thermal and Nonthermal Methods for Food Allergen Control
- (2011) Sandra K. Shriver et al. Food Engineering Reviews
- Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate
- (2010) Huan Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel
- (2010) JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- The potential of dry fractionation processes for sustainable plant protein production
- (2010) M.A.I. Schutyser et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil
- (2009) F. Roy et al. FOOD RESEARCH INTERNATIONAL
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed
- (2009) Joyce Boye et al. FOOD RESEARCH INTERNATIONAL
- Chickpea protein isolates obtained by wet extraction as emulsifying agents
- (2009) Evdoxia M Papalamprou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of Transglutaminase on Protein Electrophoretic Pattern of Rice, Soybean, and Rice-Soybean Blends
- (2008) Cristina Marco et al. CEREAL CHEMISTRY
- An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products
- (2008) Marie Bildstein et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Breadmaking performance of protein enriched, gluten-free breads
- (2008) Cristina Marco et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy
- (2008) Thomas Holzhauser et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Effect of different protein isolates and transglutaminase on rice flour properties
- (2007) Cristina Marcoa et al. JOURNAL OF FOOD ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now