New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies

No abstract is available for this paper.

• Publication year

  2023

• Venue

  Journal of Food Measurement & Characterization

• Publication date

  2023-04-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1007/s11694-023-01919-3
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying

  2022cited by this paper
• Effects of high pressure homogenization on the structural and emulsifying properties of a vegetable protein: Cyperus esculentus L.

  2022cited by this paper
• Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee

  2022cited by this paper
• Plant-Based Proteins: The Good, Bad, and Ugly.

  2022cited by this paper
• Recent trends in the application of cold plasma for the modification of plant proteins - A review

  2022cited by this paper
• High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review

  2022cited by this paper
• Plant protein-based food packaging films; recent advances in fabrication, characterization, and applications

  2022cited by this paper
• The impact of spray drying conditions on the physicochemical and emulsification properties of pea protein isolate

  2022cited by this paper
• Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

  2021cited by this paper
• Comprehensive review on potential applications of microfluidization in food processing

  2021cited by this paper
• Antidiabetic Potential of Protein Hydrolysates and Peptide Fractions from Lima Bean (Phaseolus lunatus L): An In Vitro Study

  2021cited by this paper
• Pea protein properties are altered following glycation by microwave heating

  2021cited by this paper
• Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

  2021cited by this paper
• Status of beetroot processing and processed products: Thermal and emerging technologies intervention

  2021influential reference
• Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization.

  2021cited by this paper
• Modification of the structural and functional properties of wheat gluten protein using a planetary ball mill.

  2021cited by this paper
• Mechanistic understanding and potential application of electrospraying in food processing: a review

  2021cited by this paper
• Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study

  2021cited by this paper
• Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins

  2021cited by this paper
• Current Status of Loquat (Eriobotrya Japonica Lindl.): Bioactive Functions, Preservation Approaches, and Processed Products

  2021cited by this paper
• In vivo bioactivities of food protein-derived peptides – a current review

  2021cited by this paper
• Buckwheat proteins and peptides: Biological functions and food applications

  2021cited by this paper
• Effects of microfluidization and transglutaminase cross-linking on the conformations and functional properties of arachin and conarachin in peanut

  2021cited by this paper
• Structural Variations of Wheat Proteins under ultrasound treatment

  2021cited by this paper
• Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

  2021cited by this paper
• Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis.

  2021cited by this paper
• Impact of microfluidization on colloidal properties of insoluble pea protein fractions

  2021cited by this paper
• Ultrasound-assisted extraction and modification of plant-based proteins: Impact on physicochemical, functional, and nutritional properties.

  2021cited by this paper
• Modification of plant proteins for improved functionality: A review.

  2021cited by this paper
• Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein

  2021cited by this paper
• Physico-chemical and functional properties of microfluidized egg yolk

  2021cited by this paper
• Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein

  2021cited by this paper
• Micronization in food processing: A comprehensive review of mechanistic approach, physicochemical, functional properties and self-stability of micronized food materials

  2021cited by this paper
• Impact of ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction on rheological, structural, and functional properties of Akebia trifoliata (Thunb.) Koidz. seed protein isolates

  2021cited by this paper
• Plant based-proteins and their multifaceted industrial applications

  2021cited by this paper
• Influence of non-thermal microwaveradiationon emulsifying properties of sunflower protein.

  2021cited by this paper
• Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment

  2021cited by this paper
• Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates

  2021cited by this paper
• Benefits and applications of Moringa oleifera as a plant protein source in Aquafeed: A review

  2021cited by this paper
• Functional and food application of plant proteins – a review

  2021cited by this paper
• Functional characterization of plant-based protein to determine its quality for food applications

  2021cited by this paper
• Modification of insoluble dietary fiber from rice bran with dynamic high pressure microfluidization: Cd(II) adsorption capacity and behavior

  2021cited by this paper
• Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma

  2021cited by this paper
• Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains

  2021cited by this paper
• A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input

  2020cited by this paper
• Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization.

  2020cited by this paper
• Identification of antioxidant and antibacterial activities for the bioactive peptides generated from bitter beans (Parkia speciosa) via boiling and fermentation processes

  2020cited by this paper
• Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes

  2020cited by this paper
• Modification of food macromolecules using dynamic high pressure microfluidization: A review

  2020cited by this paper
• Jackfruit Seeds Protein Isolate by Spray Drying Method: The Functional and Physicochemical Characteristics

  2020cited by this paper
• Drying methods affect physicochemical and functional properties of quinoa protein isolate.

  2020cited by this paper
• Advances in application of ultrasound in food processing: A review

  2020cited by this paper
• Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins

  2020cited by this paper
• Millet derived bioactive peptides: A review on their functional properties and health benefits

  2020cited by this paper
• Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of prospective cohort studies

  2020cited by this paper
• Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study

  2020cited by this paper
• Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction

  2020cited by this paper
• Electrospray Production of Curcumin-walnut Protein Nanoparticles

  2020cited by this paper
• Ultrasound driven conformational and physicochemical changes of soy protein hydrolysates.

  2020cited by this paper
• Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate.

  2020cited by this paper
• Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics.

  2020cited by this paper
• Anti-diabetic effect by walnut (Juglans mandshurica Maxim.)-derived peptide LPLLR through inhibiting α-glucosidase and α-amylase, and alleviating insulin resistance of hepatic HepG2 cells

  2020cited by this paper
• Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate

  2020cited by this paper
• Analysis of the glycosylation products of peanut protein and lactose by cold plasma treatment: Solubility and structural characteristics.

  2020cited by this paper
• Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product

  2020cited by this paper
• Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

  2020cited by this paper
• Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan.

  2020cited by this paper
• Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder.

  2020cited by this paper
• Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

  2019cited by this paper
• Amino Acids, Peptides and Proteins

  2019cited by this paper
• Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate.

  2019influential reference
• Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates.

  2019influential reference
• Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates

  2019cited by this paper
• Encrypted antimicrobial and antitumoral peptides recovered from a protein-rich soybean (Glycine max) by-product

  2019cited by this paper
• Plant based Pickering stabilization of emulsions using soluble flaxseed protein and mucilage nano-assemblies

  2019cited by this paper
• Encapsulation of fish oil in soybean protein particles by emulsification and spray drying

  2019cited by this paper
• Improvement of bioavailability for resveratrol through encapsulation in zein using electrospraying technique

  2019cited by this paper
• Effect of electron beam irradiation on the structural characteristics and functional properties of rice proteins

  2019cited by this paper
• Buckwheat Antifungal Protein with Biocontrol Potential To Inhibit Fungal ( Botrytis cinerea) Infection of Cherry Tomato.

  2019cited by this paper
• Effect of enzymolysis-assisted electron beam irradiation on structural characteristics and antioxidant activity of rice protein

  2019cited by this paper
• Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures

  2019cited by this paper
• Role of plant protein in nutrition, wellness, and health.

  2019cited by this paper
• Electron beam irradiation induced aggregation behaviour, structural and functional properties changes of rice proteins and hydrolysates

  2019cited by this paper
• Effect of high intensity ultrasound on the structure and physicochemical properties of soy protein isolates produced by different denaturation methods

  2019cited by this paper
• Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability.

  2019cited by this paper
• High pressure structuring of pea protein concentrates

  2019cited by this paper
• Effects of High-Intensity Ultrasound Pretreatment on Structure, Properties, and Enzymolysis of Soy Protein Isolate

  2019cited by this paper
• Food processing for the improvement of plant proteins digestibility

  2019cited by this paper
• Application of high-pressure homogenization (HPH) to modify functional, structural and rheological properties of lentil (Lens culinaris) proteins.

  2019cited by this paper
• 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

  2019cited by this paper
• Microfluidics

  2019cited by this paper
• Shelf‐life prediction of strawberry at different temperatures during storage using kinetic analysis and model development

  2018cited by this paper
• Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

  2018cited by this paper
• Zein and zein -based nano-materials for food and nutrition applications: A review

  2018cited by this paper
• Non‐thermal technologies and its current and future application in the food industry: a review

  2018cited by this paper
• Principles of electrospraying: A new approach in protection of bioactive compounds in foods

  2018cited by this paper
• Effects of ultrasound-assisted α-amylase degradation treatment with multiple modes on the extraction of rice protein.

  2018cited by this paper
• Application of ultrasound to protein extraction from defatted rice bran

  2018cited by this paper
• Inhibitory site of &agr;-hairpinin peptide from tartary buckwheat has no effect on its antimicrobial activities

  2018cited by this paper
• Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein

  2018cited by this paper

• Non-thermal preservation of almond pulp: Microbial inactivation dynamics and quality attributes enhanced by pulsed electric field

  2026cites this paper
• Unlocking the potential of rice bran protein: modification strategies and functional enhancements

  2026cites this paper
• Plant-based proteins: functional, nutritional, and technological advances for sustainable food systems

  2026cites this paper
• Consecutive extraction and comparative characterization of soluble and insoluble protein-rich fractions from Chlorella sp. cultivated at pilot-scale

  2026cites this paper
• Ultrasound-induced modification of pea pod protein concentrate

  2025cites this paper
• Finite element analysis as a promising approach for texture development of plant-based meat analogs

  2025cites this paper
• Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins

  2025cites this paper
• Application status and development prospect of fermented ingredients in aquaculture

  2025cites this paper
• Non‐Thermal Food Processing for Plant Protein Allergenicity Reduction: A Systematic Review

  2025cites this paper
• Plant-based eggs and egg products: a review of their composition, formation and properties

  2025cites this paper
• Impact of High-Pressure Homogenization on the Physicochemical Characteristics of Pea and Potato Protein Isolates: Implications for Tuned Properties in Aqueous System

  2025cites this paper
• Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications.

  2025cites this paper
• Therapeutic Potential of White Kidney Beans (Phaseolus vulgaris) for Weight Management

  2025cites this paper
• A comprehensive review on heating modification of plant proteins: mechanism, influencing factors, structural and functional properties, challenges, and future perspectives

  2025cites this paper
• From ingredients to integration: Exploring the processing technologies and ingredients for pea and wheat-based meat alternatives and their social implications

  2025cites this paper
• Proteins supplements and protein-containing products use in ice cream - A review.

  2025cites this paper
• How adsorbed proteins at solid interfaces impact the droplet propagation through micro capillaries

  2024cites this paper
• Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change

  2024cites this paper
• Physical and thermal characteristics of amaranth (Amaranthus hypochondriacus) protein nanoparticles affected by ultrasound time and microbial transglutaminase

  2024cites this paper
• Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies

  2024cites this paper
• Comprehensive evaluation of plant proteins as potential dairy substitutes in infant formula: A review

  2024cites this paper
• Structural characterization of modified soy protein isolate composite coatings and its application on fresh-cut cantaloupe (Cucumis melo cv. Xiaomi)

  2024cites this paper
• The structure-function relationships and techno-functions of β-conglycinin.

  2024cites this paper
• Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating

  2024cites this paper
• Star anise essential oil nano-emulsion: preparation, characterization, and performance research

  2024cites this paper
• Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties

  2024cites this paper
• Structural Analysis of Marine Flavobacterium Protein Glutaminase Reveals a "Gatekeeper" Residue Affecting Its Catalytic Activity.

  2024cites this paper
• Physicochemical, Functional, Molecular, and Surface properties of Bean Proteins grown in the High-Altitude Northern Himalayas

  2024cites this paper
• Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights

  2024cites this paper
• Emerging Innovative Processing Technologies for Quality Preservation of Carrot and By-Products: A Review Focused on Therapeutic Benefits and Functional Approach

  2023cites this paper