The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Less refined ingredients have lower environmental impact – A life cycle assessment of protein-rich ingredients from oil- and starch-bearing crops

(2021) Anouk Lie-Piang et al.   JOURNAL OF CLEANER PRODUCTION

Alternative Protein Sources as Technofunctional Food Ingredients

(2021) Lutz Grossmann et al.   Annual Review of Food Science and Technology

Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs

(2021) David Julian McClements et al.   Foods

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

(2021) Konstantina Kyriakopoulou et al.   Foods

Lupin Protein Isolate Structure Diversity in Frozen-Cast Foams: Effects of Transglutaminases and Edible Fats

(2021) Elaine Berger Ceresino et al.   MOLECULES

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

(2021) Erin C. Short et al.   Foods

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

(2021) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

(2020) Andrea Ianni et al.   MOLECULES

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

(2020) Jennifer M. Chen et al.   Nutrients

Dairy-free imitation cheese: is further development required?

(2020) Maximiliano Nicolás Saraco et al.   British Food Journal

Multi-criteria assessment of pea protein quality in rats: a comparison between casein, gluten and pea protein alone or supplemented with methionine

(2020) Florence M. Guillin et al.   BRITISH JOURNAL OF NUTRITION

Physical properties of plant-based cheese products produced with zein

(2020) Kristin D. Mattice et al.   FOOD HYDROCOLLOIDS

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tofu products: A review of their raw materials, processing conditions, and packaging

(2020) Li Zheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Salt sensitivity and hypertension

(2020) Olga Balafa et al.   JOURNAL OF HUMAN HYPERTENSION

Dietary Sodium Intake and Risk of Cardiovascular Disease: A Systematic Review and Dose-Response Meta-Analysis

(2020) Yi-Jie Wang et al.   Nutrients

The carbon opportunity cost of animal-sourced food production on land

(2020) Matthew N. Hayek et al.   Nature Sustainability

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Environmental life cycle assessment for a cheese production plant towards sustainable energy transition: Natural gas to biomass vs. natural gas to geothermal

(2020) Amir H. Tarighaleslami et al.   JOURNAL OF CLEANER PRODUCTION

Function-Driven Design of Lactic Acid Bacteria Co-cultures to Produce New Fermented Food Associating Milk and Lupin

(2020) Fanny Canon et al.   Frontiers in Microbiology

Physical properties of zein networks treated with microbial transglutaminase

(2020) Kristin D. Mattice et al.   FOOD CHEMISTRY

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

The Environmental Life Cycle Assessment of Dairy Products

(2019) Fehmi Görkem Üçtuğ   Food Engineering Reviews

An overview on preparation of emulsion-filled gels and emulsion particulate gels

(2019) Toktam Farjami et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet

(2019) Hanna Górska-Warsewicz et al.   Nutrients

Associations of dairy product consumption with mortality in the European Prospective Investigation into Cancer and Nutrition (EPIC)–Italy cohort

(2019) Valeria Pala et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Plant‐Based Diets Are Associated With a Lower Risk of Incident Cardiovascular Disease, Cardiovascular Disease Mortality, and All‐Cause Mortality in a General Population of Middle‐Aged Adults

(2019) Hyunju Kim et al.   Journal of the American Heart Association

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

(2019) Muzi Tangyu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

(2019) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nutritional composition and consumer acceptability of cheese analog from soy and cashew nut milk

(2019) Adewumi T. Oyeyinka et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Multiple health and environmental impacts of foods

(2019) Michael A Clark et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Structure and functions of oleosomes (oil bodies)

(2019) Constantinos V. Nikiforidis   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Is salt intake reduction a universal intervention for both normotensive and hypertensive people: a case from Iran STEPS survey 2016

(2019) Ali Gholami et al.   EUROPEAN JOURNAL OF NUTRITION

Dietary saturated fat and heart disease: a narrative review

(2019) Jeffery L Heileson   NUTRITION REVIEWS

Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients

(2018) Milad Fathi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Stabilisation of oil-in-water emulsions with non-chemical modified gelatinised starch

(2018) Miroslaw M. Kasprzak et al.   FOOD HYDROCOLLOIDS

Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins

(2018) Jovana Glusac et al.   FOOD HYDROCOLLOIDS

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

Effect of different forage types on the volatile and sensory properties of bovine milk

(2018) Hope Faulkner et al.   JOURNAL OF DAIRY SCIENCE

Symposium review: Structure-function relationships in cheese

(2018) Prabin Lamichhane et al.   JOURNAL OF DAIRY SCIENCE

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

(2018) Saroj Kumar Giri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Healthy Plant-Based Diets Are Associated with Lower Risk of All-Cause Mortality in US Adults

(2018) Hyunju Kim et al.   JOURNAL OF NUTRITION

Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance — A review

(2018) Ramesh Kumar Saini et al.   LIFE SCIENCES

Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture

(2018) Jingjing Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact assessment of traditional food manufacturing: The case of Grana Padano cheese

(2018) L. Bava et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits

(2018) Fereidoon Shahidi et al.   Annual Review of Food Science and Technology

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

(2018) Jovana Glusac et al.   FOOD RESEARCH INTERNATIONAL

Consumption of dairy product and its association with total and cause specific mortality – A population-based cohort study and meta-analysis

(2018) Mohsen Mazidi et al.   CLINICAL NUTRITION

Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese

(2018) Danton Batty et al.   JOURNAL OF DAIRY SCIENCE

Dietary fat: From foe to friend?

(2018) David S. Ludwig et al.   SCIENCE

Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

(2018) Marina S. Nogueira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Milk and dairy consumption and risk of cardiovascular diseases and all-cause mortality: dose–response meta-analysis of prospective cohort studies

(2017) Jing Guo et al.   EUROPEAN JOURNAL OF EPIDEMIOLOGY

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

A review of environmental life cycle assessment studies examining cheese production

(2017) William Finnegan et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A critical review of the recent evolution of Life Cycle Assessment applied to milk production

(2017) Cecilia Baldini et al.   JOURNAL OF CLEANER PRODUCTION

Systematic review of greenhouse gas emissions for different fresh food categories

(2017) Stephen Clune et al.   JOURNAL OF CLEANER PRODUCTION

Environmental life cycle assessment of Italian mozzarella cheese: Hotspots and improvement opportunities

(2017) A. Dalla Riva et al.   JOURNAL OF DAIRY SCIENCE

A 100-Year Review: Cheese production and quality

(2017) M.E. Johnson   JOURNAL OF DAIRY SCIENCE

Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults

(2017) Ambika Satija et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Vegetarian diet and all-cause mortality: Evidence from a large population-based Australian cohort - the 45 and Up Study

(2017) Seema Mihrshahi et al.   PREVENTIVE MEDICINE

Nut consumption in relation to all-cause and cause-specific mortality: a meta-analysis 18 prospective studies

(2017) Guo-Chong Chen et al.   Food & Function

Vegetarian, vegan diets and multiple health outcomes: A systematic review with meta-analysis of observational studies

(2016) Monica Dinu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of a Cheese-type Food Using Rice Milk

(2016) Misaki Nakamura et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The effect of age on Cheddar cheese melting, rheology and structure, and on the stability of feed for cheese powder manufacture

(2016) Colin Andrew Ray et al.   INTERNATIONAL DAIRY JOURNAL

Comparative study of potato protein concentrates extracted using ammonium sulfate and isoelectric precipitation

(2016) Du-qin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

(2016) Mohamed-Lazhar Chihi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coconut oil consumption and cardiovascular risk factors in humans

(2016) Laurence Eyres et al.   NUTRITION REVIEWS

Improving the sustainability of global meat and milk production

(2016) Andrew M. Salter   PROCEEDINGS OF THE NUTRITION SOCIETY

Dairy Consumption and Risk of Stroke: A Systematic Review and Updated Dose–Response Meta‐Analysis of Prospective Cohort Studies

(2016) Janette de Goede et al.   Journal of the American Heart Association

Essential amino acids: master regulators of nutrition and environmental footprint?

(2016) Paolo Tessari et al.   Scientific Reports

Mortality in vegetarians and comparable nonvegetarians in the United Kingdom

(2015) Paul N Appleby et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Physical and chemical modification of starches: A review

(2015) Zia-ud-Din et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cheese and Cardiovascular Disease Risk: A Review of the Evidence and Discussion of Possible Mechanisms

(2015) Julie Hjerpsted et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review

(2015) Charlotte Jacobsen   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles

(2015) Yingzhou Ni et al.   INTERNATIONAL DAIRY JOURNAL

Global food supply: land use efficiency of livestock systems

(2015) Hannah H. E. van Zanten et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Life cycle assessment of five vegetable oils

(2015) Jannick H. Schmidt   JOURNAL OF CLEANER PRODUCTION

Dietary Sodium and Health

(2015) William B. Farquhar et al.   JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY

Starch gelatinization and its complexity for analysis

(2015) Markus Schirmer et al.   STARCH-STARKE

Structural and functional characteristics of bovine milk protein glycosylation

(2014) N. O'Riordan et al.   GLYCOBIOLOGY

A probiotic soy-based innovative product as an alternative to petit-suisse cheese

(2014) Natalia S. Matias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Associations between food and beverage groups and major diet-related chronic diseases: an exhaustive review of pooled/meta-analyses and systematic reviews

(2014) Anthony Fardet et al.   NUTRITION REVIEWS

Redefining agricultural yields: from tonnes to people nourished per hectare

(2013) Emily S Cassidy et al.   Environmental Research Letters

Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

(2013) Qinghui Li et al.   FOOD AND BIOPRODUCTS PROCESSING

Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size

(2013) Philipp Schenkel et al.   INTERNATIONAL DAIRY JOURNAL

The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda

(2013) Philipp Schenkel et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

(2013) Jean-Luc Mession et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

(2012) Joyce Boye et al.   BRITISH JOURNAL OF NUTRITION

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

(2012) M. Schirmer et al.   FOOD HYDROCOLLOIDS

Limited Aggregation Behavior of β-Conglycinin and Its Terminating Effect on Glycinin Aggregation during Heating at pH 7.0

(2012) Jian Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Environmental performance of a Portuguese mature cheese-making dairy mill

(2012) Sara González-García et al.   JOURNAL OF CLEANER PRODUCTION

Plant Calcium Content: Ready to Remodel

(2012) Jian Yang et al.   Nutrients

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Development of soy‐based cream cheese via the addition of microbial transglutaminase, soy protein isolate and maltodextrin

(2011) Ting‐Jin Lim et al.   British Food Journal

REVIEW: Zein Extraction from Corn, Corn Products, and Coproducts and Modifications for Various Applications: A Review

(2011) Timothy J. Anderson et al.   CEREAL CHEMISTRY

Eco-efficiency in the production chain of Dutch semi-hard cheese

(2011) C.E. van Middelaar et al.   Livestock Science

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking

(2010) Xiang Dong Sun et al.   FOOD HYDROCOLLOIDS

Functional Properties of Select Edible Oilseed Proteins

(2010) Girdhari M. Sharma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Importance of casein micelle size and milk composition for milk gelation

(2010) M. Glantz et al.   JOURNAL OF DAIRY SCIENCE

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

(2010) Nathalie Creusot et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut

(2009) Semiu Olalekan Ogunwolu et al.   FOOD CHEMISTRY

Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

(2009) Elena Sánchez-Zapata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Calcium−Soy Protein Interactions by Isothermal Titration Calorimetry and pH Cycle

(2009) Latha-Selvi Canabady-Rochelle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical compositions, functional properties, and microstructure of defatted macadamia flours

(2008) Siwaporn Jitngarmkusol et al.   FOOD CHEMISTRY

Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties

(2008) Aiko Kimura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DEVELOPMENT OF A SOY-BASED CREAM CHEESE

(2008) MUSFIRAH ZULKURNAIN et al.   JOURNAL OF TEXTURE STUDIES