Buffering capacity of wet texturized plant proteins in comparison to pork meat

Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights

(2020) Mailin Gan et al.   Animals

Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

(2020) Jessica Aschemann-Witzel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical and functional characteristics of plant protein‐based meat analogs

(2019) Sasimaporn Samard et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of precipitation, lyophilization, and organic solvent extraction on preparation of protein-rich powders from the microalgae Chlorella protothecoides

(2018) L. Grossmann et al.   Algal Research-Biomass Biofuels and Bioproducts

Protein content and amino acid composition of commercially available plant-based protein isolates

(2018) Stefan H. M. Gorissen et al.   AMINO ACIDS

Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides

(2018) Lutz Grossmann et al.   FOOD RESEARCH INTERNATIONAL

Interactions between acid and proteins under in vitro gastric condition – a theoretical and experimental quantification

(2018) Qi Luo et al.   Food & Function

Effect of heavy metals on pH buffering capacity and solubility of Ca, Mg, K, and P in non-spiked and heavy metal-spiked soils

(2016) Sarvenaz Najafi et al.   ENVIRONMENTAL MONITORING AND ASSESSMENT

Energy and phosphorus values of sunflower meal and rice bran for broiler chickens using the regression method

(2016) L. F. P. Pereira et al.   POULTRY SCIENCE

Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment

(2014) Sin Mei Tan 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

Evolution of pH during immersion of meat protein matrices in acidic marinades

(2011) T. Goli et al.   MEAT SCIENCE

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production technology and characteristics of Styrian pumpkin seed oil

(2008) Gilbert O. Fruhwirth et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

(2007) Leticia Mora et al.   MEAT SCIENCE