Functional Performance of Plant Proteins

Meat Analogues in the Perspective of Recent Scientific Research: A Review

(2022) Klaudia Kołodziejczak et al.   Foods

Molecular, functional and nutritional properties of chickpea (Cicer arietinum L.) protein isolates prepared by modified solubilization methods

(2021) Anusha Ramani et al.   Journal of Food Measurement and Characterization

Production of pulse protein ingredients and their application in plant-based milk alternatives

(2021) Martin Vogelsang-O’Dwyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Erin C. Short et al.   Foods

Parallel comparison of functional and physicochemical properties of common pulse proteins

(2021) Xiao Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

(2021) Rachel Tso et al.   Nutrients

Physicochemical and functional properties of red lentil protein isolates from three origins at different pH

(2021) Hui Wen Lee et al.   FOOD CHEMISTRY

Examination of the nutritional composition of alternative beef burgers available in the United States

(2021) Elizabeth Cole et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment

(2021) Alexandra E. Hall et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding and Controlling Food Protein Structure and Function in Foods: Perspectives from Experiments and Computer Simulations

(2020) Fernando Luís Barroso da Silva et al.   Annual Review of Food Science and Technology

Physicochemical and functional properties of proteins isolated from local beans of Turkey

(2020) Rukiye Gundogan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour

(2020) Zhong-Qing Jiang et al.   Foods

Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

(2020) Martina Fiorentini et al.   Foods

Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

(2020) Siddharth Sharan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

(2020) A. Alfaro-Diaz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Effects of incorporating roasted lupin (Lupinus angustifolius ) flour on the physicochemical and sensory attributes of beef sausage

(2019) William Leonard et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

(2019) Simon M. Loveday   Annual Review of Food Science and Technology

Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics

(2019) Mohammad Hassan Kamani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Physicochemical and functional characteristics of plant protein‐based meat analogs

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

DEEPred: Automated Protein Function Prediction with Multi-task Feed-forward Deep Neural Networks

(2019) Ahmet Sureyya Rifaioglu et al.   Scientific Reports

Composition, physicochemical properties of pea protein and its application in functional foods

(2019) Z. X. Lu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

(2019) K.A. Millar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Advances in protein structure prediction and design

(2019) Brian Kuhlman et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

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

Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

(2019) Maud Langton et al.   FOOD HYDROCOLLOIDS

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

(2018) Samira Feyzi et al.   FOOD HYDROCOLLOIDS

Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review

(2018) Hafiz Rizwan Sharif et al.   FOOD HYDROCOLLOIDS

Functional properties of chickpea protein isolates dried by refractance window drying

(2018) İsmail Tontul et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate

(2018) Abir Mokni Ghribi et al.   MEAT SCIENCE

Modification of the structural, emulsifying, and foaming properties of an isolated pea protein by thermal pretreatment

(2018) Dongfang Chao et al.   CyTA-Journal of Food

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

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

Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets

(2018) Aqsa Shoaib et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Functional Properties of Select Dry Bean Seeds and Flours

(2018) Sahil Gupta et al.   JOURNAL OF FOOD SCIENCE

Effects of pulses and microalgal proteins on quality traits of beef patties

(2018) Tihana Žugčić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

(2018) Rohit Thirumdas et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins

(2017) Cansu Ekin Gumus et al.   Food Biophysics

Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

(2017) Marcela Jarpa-Parra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface methodology for investigating structure-function relationship of grain legume proteins

(2017) Martin Alain Mune Mune et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

Effect of genotype on the physicochemical and functional attributes of faba bean (Vicia faba L.) protein isolates

(2016) Ashish Singhal et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of thermal and electric fields on soybean trypsin inhibitor protein: A molecular modelling study

(2016) Brinda Harish Vagadia et al.   Innovative Food Science & Emerging Technologies

Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

(2016) Alberta N.A. Aryee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

(2016) Zhen Ma et al.   JOURNAL OF FOOD QUALITY

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

(2015) J.A.M. Berghout et al.   FOOD HYDROCOLLOIDS

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani 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

Functional properties of protein isolates from different pea cultivars

(2015) Andrea K. Stone et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Dry fractionation for sustainable production of functional legume protein concentrates

(2015) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

(2014) Zhumei Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

(2014) Stuart P. Johnston et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Meat Analog: A Review

(2013) O. P. Malav et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation

(2013) Ee-San Tan et al.   FOOD CHEMISTRY

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

(2012) Levent Yurdaer Aydemir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi 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

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

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

Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

(2010) Miroljub Barac et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

(2009) W.G. Thushan Sanjeewa et al.   FOOD RESEARCH INTERNATIONAL

Gelation properties of salt-extracted pea protein induced by heat treatment

(2009) Xiang Dong Sun et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES

(2009) XIAO-ZHONG HU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties

(2008) Chuan-He Tang et al.   JOURNAL OF FOOD ENGINEERING