Influence of Emerging Technologies on the Utilization of Plant Proteins

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

(2021) Wanqing Jia et al.   Innovative Food Science & Emerging Technologies

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

(2021) Yikai Ren et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

(2021) Fatma Boukid et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Extrusion treated meal concentrates of Brassica juncea as functionally improved ingredient in protein and fiber rich breadstick preparation

(2021) Priyadarshini Chakraborty et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in the plant protein extraction: Mechanism and recommendations

(2021) Manoj Kumar et al.   FOOD HYDROCOLLOIDS

Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products

(2020) Esra Gençdağ et al.   FOOD REVIEWS INTERNATIONAL

Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying

(2020) Ricardo Lemos Monteiro et al.   Innovative Food Science & Emerging Technologies

Effect of ultrasonication on functional properties of tamarind seed protein isolates

(2020) Biswajit Biswas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Plant proteins as high-quality nutritional source for human diet

(2020) Amanda Gomes Almeida Sá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Andean lupin ( Lupinus mutabilis Sweet): processing effects on chemical composition, heat damage and in vitro protein digestibility

(2020) Javier S. Córdova‐Ramos et al.   CEREAL CHEMISTRY

Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

(2020) Zili Gao et al.   FOOD RESEARCH INTERNATIONAL

Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques

(2020) Le Wen et al.   Biomass Conversion and Biorefinery

Gelation of cowpea proteins induced by high hydrostatic pressure

(2020) Felicitas Peyrano et al.   FOOD HYDROCOLLOIDS

Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake

(2020) Thaiza S. P. de Souza et al.   Scientific Reports

Comparison of Thermal and High-Pressure Gelation of Potato Protein Isolates

(2020) Hadas Katzav et al.   Foods

Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

(2020) Pia Silventoinen et al.   Foods

Combined adjustment of pH and ultrasound treatments modify techno-functionalities of pea protein concentrates

(2020) Ana Paula Hanke de Oliveira et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour

(2020) Caren Tanger et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

(2020) Sai Kranthi Vanga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Amaranth as a Source of Antihypertensive Peptides

(2020) Agustina E. Nardo et al.   Frontiers in Plant Science

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

(2020) Shaun Y. J. Sim et al.   Foods

A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

(2020) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

(2020) Sonal Chaple et al.   Innovative Food Science & Emerging Technologies

Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics

(2020) Qiaozhi Zhang et al.   JOURNAL OF FOOD SCIENCE

Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

(2020) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving the Solubility and Digestibility of Potato Protein with an Online Ultrasound-Assisted PH Shifting Treatment at Medium Temperature

(2020) Chao Mao et al.   Foods

Effects of protein concentration during ultrasonic processing on physicochemical properties and techno-functionality of plant food proteins

(2020) Michele Harumi Omura et al.   FOOD HYDROCOLLOIDS

Sesame bran as an unexploited by-product: Effect of enzyme and ultrasound-assisted extraction on the recovery of protein and antioxidant compounds

(2019) Ahmet Görgüç et al.   FOOD CHEMISTRY

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

(2019) Atefeh Sharifian et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins

(2019) Qiang Cui et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status

(2019) María del Mar Contreras et al.   BIORESOURCE TECHNOLOGY

Mathematical modeling and experimental assessment of the cast-tape drying

(2019) Emanuelle I. B. Parisotto et al.   DRYING TECHNOLOGY

OIL–FREE POTATO CHIPS PRODUCED BY MICROWAVE MULTIFLASH DRYING

(2019) I.M.A. Barreto et al.   JOURNAL OF FOOD ENGINEERING

Emergent food proteins – Towards sustainability, health and innovation

(2019) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Effect of cold plasma on the techno-functional properties of animal protein food ingredients

(2019) Juan M. Pérez-Andrés et al.   Innovative Food Science & Emerging Technologies

Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

(2019) Zhong-Kai Zhao et al.   Food and Bioprocess Technology

Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products

(2019) Jia-Shui Wang et al.   FOOD CHEMISTRY

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

(2019) Cristiany Oliveira Bernardo et al.   JOURNAL OF CEREAL SCIENCE

Cold plasma treatment to improve the adhesion of cassava starch films onto PCL and PLA surface

(2019) Helena M. Heidemann et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Food processing for the improvement of plant proteins digestibility

(2019) Amanda Gomes Almeida Sá et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

(2019) Sílvia M.F. Bessada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma

(2019) Yong-Xu Han et al.   FOOD CHEMISTRY

Effect of high-power sonication pretreatment on extraction and some physicochemical properties of proteins from chickpea, kidney bean, and soybean

(2019) Bibek Byanju et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of microwave assisted extraction on yield and protein characteristics of soymilk

(2019) Taruna Varghese et al.   JOURNAL OF FOOD ENGINEERING

Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations

(2019) Katharina Schlegel et al.   Food Science & Nutrition

Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

(2018) Zhong-Kai Zhao et al.   Food and Bioprocess Technology

Downstream processing of microalgae for pigments, protein and carbohydrate in industrial application: A review

(2018) Saumyakanti Khanra et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of atmospheric cold plasma on structure, activity, and reversible assembly of the phytoferritin

(2018) Rui Yang et al.   FOOD CHEMISTRY

Enhanced functionality of pea-rice protein isolate blends through direct steam injection processing

(2018) Ewa Pietrysiak et al.   FOOD CHEMISTRY

Effects of high pressure homogenization on faba bean protein aggregation in relation to solubility and interfacial properties

(2018) Jingqi Yang et al.   FOOD HYDROCOLLOIDS

Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking

(2018) Lin Chen et al.   FOOD HYDROCOLLOIDS

Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

(2018) Maja Primozic et al.   FOOD HYDROCOLLOIDS

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

(2018) Ting Xiong 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

Impact of high pressure processing in hydration and drying curves of common beans ( Phaseolus vulgaris L .)

(2018) Ricardo Henrique Belmiro et al.   Innovative Food Science & Emerging Technologies

Functional properties of chickpea protein isolates dried by refractance window drying

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

Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products

(2018) Furkan Turker Saricaoglu et al.   JOURNAL OF FOOD ENGINEERING

Microwave vacuum drying and multi-flash drying of pumpkin slices

(2018) Ricardo L. Monteiro et al.   JOURNAL OF FOOD ENGINEERING

Molecular and Functional Properties of Protein Fractions and Isolate from Cashew Nut (Anacardium occidentale L.)

(2018) et al.   MOLECULES

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

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate

(2018) Bahman Nazari et al.   ULTRASONICS SONOCHEMISTRY

Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein

(2018) Qingzhi Ding et al.   ULTRASONICS SONOCHEMISTRY

Functional properties of the enzyme-modified protein from oat bran

(2018) Alexander Prosekov et al.   Food Bioscience

Functional properties of protein isolates from bell pepper (Capsicum annuum L. var. annuum) seeds

(2018) Mo Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving palm kernel cake nutrition using enzymatic hydrolysis optimized by Taguchi method

(2018) Witida Sathitkowitchai et al.   3 Biotech

Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages

(2018) Luís Marangoni Júnior et al.   FOOD RESEARCH INTERNATIONAL

Effect of concentration and consistency on ohmic heating

(2018) Thiago Soares Leite et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Production of mango leathers by cast-tape drying: Product characteristics and sensory evaluation

(2018) Raquel da Silva Simão et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties

(2018) Noor Al-Ruwaih et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein

(2017) Hui Ji et al.   Food and Bioprocess Technology

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

(2017) Bo Zhang et al.   FOOD RESEARCH INTERNATIONAL

Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination and energy analysis

(2017) Weerachet Jittanit et al.   Innovative Food Science & Emerging Technologies

Intensification of protein extraction from soybean processing materials using hydrodynamic cavitation

(2017) K E Preece et al.   Innovative Food Science & Emerging Technologies

Inactivation methods of soybean trypsin inhibitor – A review

(2017) Brinda Harish Vagadia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

(2017) Shanshan Jiang et al.   ULTRASONICS SONOCHEMISTRY

Energy-efficient biomass processing with pulsed electric fields for bioeconomy and sustainable development

(2016) Alexander Golberg et al.   Biotechnology for Biofuels

Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems

(2016) Arno G.B. Wouters et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparative study of four physical approaches about allergenicity of soybean protein isolate for infant formula

(2016) Huijing Li et al.   FOOD AND AGRICULTURAL IMMUNOLOGY

Cold plasma: A new technology to modify wheat flour functionality

(2016) Niloufar Bahrami et al.   FOOD CHEMISTRY

Recent approaches in physical modification of protein functionality

(2016) Leila Mirmoghtadaie et al.   FOOD CHEMISTRY

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

(2016) Priyanka Pal et al.   FOOD RESEARCH INTERNATIONAL

Enzyme-assisted extraction processing from oilseeds: Principle, processing and application

(2016) Jun-jun Liu et al.   Innovative Food Science & Emerging Technologies

Effect of microwave treatment on the cooking and macronutrient qualities of pulses

(2016) Monali Trimbak Divekar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal

(2016) Wei Lu et al.   JOURNAL OF FOOD ENGINEERING

Cold plasma interactions with enzymes in foods and model systems

(2016) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationship between Molecular Structure Characteristics of Feed Proteins and Protein In vitro Digestibility and Solubility

(2015) Mingmei Bai et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effects of extraction processes on the antioxidant activity of apple polyphenols

(2015) Yaqiang He et al.   CyTA-Journal of Food

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Comparing functional properties of concentrated protein isolates with freeze-dried protein isolates from lupin seeds

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

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

A new way for the oil plant biomass valorization: Polyphenols and proteins extraction from rapeseed stems and leaves assisted by pulsed electric fields

(2015) X. Yu et al.   INDUSTRIAL CROPS AND PRODUCTS

Impact of thermal treatment versus cold atmospheric plasma processing on the techno-functional protein properties from Pisum sativum ‘Salamanca’

(2015) Sara Bußler et al.   JOURNAL OF FOOD ENGINEERING

Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

(2015) Francisco J. Barba et al.   JOURNAL OF FOOD ENGINEERING

Effects of extraction processes on the antioxidant activity of apple polyphenols

(2015) Yaqiang He et al.   CyTA-Journal of Food

EFEITO DO TRATAMENTO SOB ALTA PRESSÃO ISOSTÁTICA SOBRE OS TEORES DE FITATO E INIBIDOR DE TRIPSINA DE SOJA

(2014) RENATA TORREZAN et al.  

Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

(2014) Maria C. Vaz Patto et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

(2014) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

(2014) Elena Roselló-Soto et al.   Food and Bioprocess Technology

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

Chemical modification of amino acids by atmospheric-pressure cold plasma in aqueous solution

(2014) Eisuke Takai et al.   JOURNAL OF PHYSICS D-APPLIED PHYSICS

Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

(2014) Minjie Sun et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

(2013) Xuan-Hui He et al.   FOOD HYDROCOLLOIDS

Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

(2013) Leila Rezig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

(2012) Mirian Tiaki Kaneiwa Kubo et al.   FOOD RESEARCH INTERNATIONAL

Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake

(2012) Yan Xing Niu et al.   International Journal of Food Engineering

Combined effect of ohmic heating and enzyme assisted aqueous extraction process on soy oil recovery

(2012) Akash Pare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of a Microwave-Coupled Enzymatic Digestion Process to Prepare Peanut Peptides

(2012) Huicui Zhang et al.   MOLECULES

Aqueous enzymatic process for oil and protein extraction from Moringa oleifera seed

(2011) Sajid Latif et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

(2011) Karina D. Martínez et al.   FOOD HYDROCOLLOIDS

Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

(2011) H.-J. Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

(2011) Lin Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein extraction from biomass in a bioethanol refinery – Possible dietary applications: Use as animal feed and potential extension to human consumption

(2010) Simone Chiesa et al.   BIORESOURCE TECHNOLOGY

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

(2010) Disney Ribeiro Dias et al.   Food Science and Technology

Microwave-assisted approach for the rapid enzymatic digestion of rapeseed meal

(2010) Ju-Fang Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

(2010) Siong H. Tan et al.   JOURNAL OF FOOD SCIENCE

Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review

(2010) Mohammed Aider et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aqueous enzymatic extraction of peanut oil and protein hydrolysates

(2009) Lihua Jiang et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of Dynamic High Pressure Homogenization on the Aggregation State of Soy Protein

(2009) Maneephan Keerati-u-rai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound

(2007) Huihua Huang et al.   ULTRASONICS SONOCHEMISTRY