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

No abstract is available for this paper.

• Publication year

  2013

• Venue

  Trends in Food Science and Technology

• Publication date

  2013-07-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1016/J.TIFS.2013.05.005
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Potatoes and Human Health

  2013cited by this paper
• Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

  2012cited by this paper
• Enzymatic modifications of pea protein and its application in protein–cassava and corn starch gels

  2012cited by this paper
• Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

  2012cited by this paper
• Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

  2012cited by this paper
• Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates

  2012cited by this paper
• Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins

  2012cited by this paper
• Food Gels: Gelling Process and New Applications

  2012cited by this paper
• Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

  2012cited by this paper
• High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

  2012cited by this paper
• Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

  2011cited by this paper
• High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

  2011cited by this paper
• Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

  2011cited by this paper
• Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

  2011cited by this paper
• Canola and other oilseed proteins

  2011cited by this paper
• Effect of heat treatment on the properties of soy protein‐stabilised emulsions

  2011cited by this paper
• Developing functional ingredients: a case study of pea protein

  2011cited by this paper
• Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates

  2011cited by this paper
• Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein.

  2011cited by this paper
• The potential of dry fractionation processes for sustainable plant protein production

  2011cited by this paper
• Influence of NaCl concentration and high pressure treatment on thermal denaturation of soybean proteins

  2011cited by this paper
• Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source

  2011cited by this paper
• vProtein: Identifying Optimal Amino Acid Complements from Plant-Based Foods

  2011cited by this paper
• Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour

  2011cited by this paper
• Future protein supply

  2011influential reference
• Effects of glutaminase deamidation on the structure and solubility of rice glutelin

  2011cited by this paper
• On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

  2011cited by this paper
• Wheat gluten: production, properties and application

  2011influential reference
• A Review on Rice Bran Protein: Its Properties and Extraction Methods

  2011cited by this paper
• Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

  2011cited by this paper
• Wheat-Legume Composite Flour Quality

  2010cited by this paper
• Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

  2010cited by this paper
• Flocculation of protein-stabilized oil-in-water emulsions.

  2010cited by this paper
• Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques.

  2010influential reference
• Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

  2010cited by this paper
• Effects of deamidation on structure and functional properties of barley hordein.

  2010cited by this paper
• Heat-Induced changes occurring in oil/water emulsions stabilized by soy glycinin and β-conglycinin.

  2010cited by this paper
• Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs.

  2010cited by this paper
• Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system.

  2010cited by this paper
• Amino acid composition and chemical score of raw, processed legumes and supplemented pasta

  2010cited by this paper
• Impact of food processing on the structural and allergenic properties of food allergens.

  2009cited by this paper
• Interfacial properties of deamidated wheat protein in relation to its ability to stabilise oil-in-water emulsions

  2009influential reference
• Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

  2009cited by this paper
• Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride.

  2009cited by this paper
• Studies on cake quality made of wheat–chickpea flour blends

  2008cited by this paper
• Barley for food: Characteristics, improvement, and renewed interest

  2008influential reference
• The major proteins of lupin seed : Characterisation and molecular properties for use as functional and nutraceutical ingredients

  2008cited by this paper
• Soybeans : chemistry, production, processing, and utilization

  2008cited by this paper
• Hydrophobicity, Solubility, and Emulsifying Properties of Enzyme-Modified Rice Endosperm Protein

  2007cited by this paper
• Consumer acceptance of an extruded soy-based high-protein breakfast cereal.

  2007cited by this paper
• The Vegetable Proteins

  2007cited by this paper
• Air dispersion of starch–protein mixtures: A predictive tool for air classification performance

  2007cited by this paper
• Protein and amino acid requirements in human nutrition.

  2007cited by this paper
• Functional effects of lupin proteins in comminuted meat and emulsion gels

  2007cited by this paper
• Impact of foods nutritionally enhanced through biotechnology in alleviating malnutrition in developing countries.

  2007cited by this paper
• Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies

  2007cited by this paper
• Improving the protein content and composition of cereal grain

  2007cited by this paper
• Hydrolysis of rapeseed protein isolates : Kinetics, characterization and functional properties of hydrolysates

  2007cited by this paper
• Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin

  2007cited by this paper
• Protein–Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels

  2007cited by this paper
• Changes of soy protein under ultra-high hydraulic pressure

  2007cited by this paper
• Sunflower proteins: overview of their physicochemical, structural and functional properties

  2007cited by this paper
• Protein Stabilization of Emulsions and Foams

  2006cited by this paper
• Production of soy protein concentrates/isolates: traditional and membrane technologies

  2006cited by this paper
• A brief history of barley foods

  2006cited by this paper
• Novel food and non-food uses for sorghum and millets.

  2006cited by this paper
• Wheat-gluten uses and industry needs

  2006cited by this paper
• Association between protein intake and blood pressure: the INTERMAP Study.

  2006cited by this paper
• A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion

  2006cited by this paper
• New approaches to study the molecular basis of the mechanical properties of gluten

  2005cited by this paper
• Molecular genetic approaches to developing quality protein maize.

  2005cited by this paper
• Evaluation of the solubility and emulsifying property of soybean proglycinin and rapeseed procruciferin in relation to structure modified by protein engineering.

  2005cited by this paper
• Influence of Cosolvent Systems on the Gelation Mechanism of Globular Protein: Thermodynamic, Kinetic, and Structural Aspects of Globular Protein Gelation.

  2005cited by this paper
• Effects of designed sulfhydryl groups and disulfide bonds into soybean proglycinin on its structural stability and heat-induced gelation.

  2004cited by this paper
• Protein - Which is Best?

  2004cited by this paper
• Structural, Biological, and Evolutionary Relationships of Plant Food Allergens Sensitizing via the Gastrointestinal Tract

  2004cited by this paper
• The use of carboxymethylcellulose to recover potato proteins and control their functional properties

  2004cited by this paper
• Towards Sustainable Production of Protein-Rich Foods: Appraisal of Eight Crops for Western Europe. PART II: Analysis of the Technological Aspects of the Production Chain

  2003cited by this paper
• Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration

  2003cited by this paper
• Factors affecting sorghum protein digestibility

  2003cited by this paper
• Protein quality and physico-functionality of Australian sweet lupin (Lupinus angustifolius cv. Gungurru) protein concentrates prepared by isoelectric precipitation or ultrafiltration

  2003cited by this paper
• An update on the processing of high-protein rice products.

  2003cited by this paper
• Canola protein isolate compositions

  2003cited by this paper
• Sustainability of meat-based and plant-based diets and the environment.

  2003cited by this paper
• Zein: a history of processing and use

  2002cited by this paper
• Gelation and interfacial behaviour of vegetable proteins

  2002cited by this paper
• World population and food supply: can food production keep pace with population growth in the next half-century?

  2002cited by this paper
• Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limited Enzymatic Hydrolysis and Ultrafiltration

  2002cited by this paper
• Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming

  2002cited by this paper
• Removal of phenolic compounds in the production of high-quality canola protein isolates

  2002cited by this paper
• Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

  2002cited by this paper
• Toward Sustainable Production of Protein-Rich Foods: Appraisal of Eight Crops for Western Europe. PART I. Analysis of the Primary Links of the Production Chain

  2002cited by this paper
• Emulsifying properties of soy protein isolates obtained by microfiltration

  2002cited by this paper
• The structure and properties of gluten: an elastic protein from wheat grain.

  2002cited by this paper
• Gel formation by β-conglycinin and glycinin and their mixtures

  2001cited by this paper
• Emulsifying properties of soy protein isolate fractions obtained by isoelectric precipitation

  2001cited by this paper
• Zein: the industrial protein from corn

  2001cited by this paper
• Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds

  2001cited by this paper
• Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.

  2001cited by this paper
• Nutritional and health benefits of soy proteins.

  2001cited by this paper

• Near-Infrared (NIR) Hyperspectral Imaging Coupled with Chemometrics for Non-destructive Prediction of Protein Content in Chickpea Flour

  2026cites this paper
• Assembly mechanism and interfacial behavior of potato protein-zein nanoparticles

  2026cites this paper
• Toward food-grade production of the Bacteroides helcogenes protein-glutamine glutaminase with an optimized Bacillus subtilis strain

  2026cites this paper
• Integrated downstream processing of Auxenochlorella protothecoides biomass: pilot scale implementation and biomass fractionation for protein and functional ingredients development

  2026cites this paper
• Nutritional and functional properties of defatted avocado (Persea americana) pulp cake and its application in the manufacture of cookies.

  2026cites this paper
• Preparation, De-colorization, and characterization of protein isolate from Silflower (Silphium integrifolium Michx), an emerging perennial crop with food application potentials.

  2026cites this paper
• Modeling and Optimization of Extruded Corn Product Fortification

  2026cites this paper
• Navigating the shift toward sustainable diets: the use of protein blends in dairy alternatives.

  2025cites this paper
• Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications.

  2025cites this paper
• Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties

  2025cites this paper
• Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques.

  2025cites this paper
• Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation

  2025cites this paper
• Characterization of Nutritional and Biological Properties of Microalgae Species from the Tetradesmus Genus for Their Use as Novel Dietary Ingredients

  2025cites this paper
• Glycitein Attenuates Soybean β-Conglycinin Allergenicity via Structural Remodeling, Immune Modulation, and Gut Microbiota Regulation.

  2025cites this paper
• Effect of Metal Ions on The Functional Properties of Taro Protein Isolate

  2025cites this paper
• Integrating Acheta domesticus into Cocoa Cream Products: Nutritional Enhancement and Impact on Technological Properties

  2025cites this paper
• Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook

  2025cites this paper
• Characterising the composition and physicochemical properties of legume and oilseed protein concentrates to evaluate their potential for high-moisture extrusion processing

  2025cites this paper
• Sustainable Consumption and Production: Research Status, Evolvement, and Trends Over the Recent Two Decades

  2025cites this paper
• Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment

  2025cites this paper
• Alcalase-induced asynchronous degradation of β-conglycinin and glycinin in the formation of soy protein-based nanoparticle.

  2025cites this paper
• Mechanism of ultrasonic treatment affecting the conformation and properties of oat-whey dual-protein gel

  2025cites this paper
• Plant proteins in structuring gelled emulsions for saturated fat substitutes: Challenges and opportunities.

  2025cites this paper
• Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients

  2025cites this paper
• Effects of Different Oils on the Physiochemical Properties of Pea Protein Concentrate and Maltodextrin Emulsions

  2025cites this paper
• Algal peptides for future food: Key players and multifaceted agents in the fight against cardiometabolic syndrome

  2025cites this paper
• Diversity in Seed Storage Protein Profile of Oilseed Crop Plukenetia volubilis from Peruvian Amazon

  2025cites this paper
• Highlighting the role of traditional paddy for sustainable agriculture and livelihood: issues, policy intervention and the pathways

  2025cites this paper
• Feed the green for a sustainable and protein-efficient dairy production

  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
• Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable digestibility and lubrication over soy protein.

  2025cites this paper
• Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour

  2025cites this paper
• Soil Drenching with Wood Distillate Modifies the Nutritional Properties of Chickpea (Cicer arietinum L.) Seeds by Increasing the Protein Content and Inducing Targeted Changes in the Proteomic Profile

  2025cites this paper
• Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review

  2025cites this paper
• Modification of black bean proteins using pulsed light and ultrasound treatment

  2025cites this paper
• Comprehensive Evaluation of Nutritional Quality Diversity in Cottonseeds from 259 Upland Cotton Germplasms

  2025cites this paper
• Genetic dissection of maize kernel protein content through a multi-locus genome-wide association study

  2025cites this paper
• Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties

  2025cites this paper
• Dietary raw and roasted pumpkin seed supplementation exerts neuroprotective effects in healthy rats as demonstrated by biochemical and histopathological analysis

  2025cites this paper
• Development of vegan soft candy products enriched with plant-based proteins

  2025cites this paper
• Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean.

  2025cites this paper
• Impact of Phosphorylation on Techno‐Functional, Rheological, and Digestibility Characteristics of Split Red Lentil Starch

  2025cites this paper
• Sustainable plant-based protein hydrolysates: Utilization of waste proteins modified by enzymatic hydrolysis in techno-functional applications.

  2025cites this paper
• Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications

  2025cites this paper
• Stability and curcumin delivery characteristics of fibrillation zein-based Pickering emulsions: Influence of different fibrillation degree

  2025cites this paper
• DNA methylation in legume crops: mechanisms, agronomic relevance, and perspectives

  2025cites this paper
• Amino acid composition of plant protein-enriched wheat biscuits differentially affects postprandial amino acid responses of overweight/obese compared to normalweight subjects

  2025cites this paper
• Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility.

  2025cites this paper
• Use of pennisetin-casein complex microparticles for Curcuma longa L. extract microencapsulation: Improvement of antioxidant and alpha-amylase inhibitory activities.

  2025cites this paper
• Plant-based cheese analogs: structure, texture, and functionality

  2025cites this paper
• Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability.

  2025cites this paper
• Soy protein-gellan gum noncovalent complexes stabilized emulsion: Effect of heating and pH on emulsion stability.

  2025cites this paper
• Characterization of the Fibrillation of Pumpkin Seed Protein: Kinetics, Structure, and Fibril-Forming regions

  2025cites this paper
• Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units.

  2025cites this paper
• Simultaneous determination of pesticide residues and rapid discrimination of corn production origin using ambient ionization mass spectrometry combined with machine learning.

  2025cites this paper
• Strategies to overcome nutritional and technological limitations of pulse proteins

  2025cites this paper
• Stratified Fertilization Increases Peanut Yield and Quality by Enhancing Photosynthesis and Modulating Antioxidative, Carbon and Nitrogen Metabolic Enzymes

  2025cites this paper
• INFLUENCE OF WHOLE PADDY GRAIN FEEDING ON HAEMATOLOGICAL AND INTESTINAL HISTOMORPHOLOGY OF COMMERCIAL BROILER CHICKEN

  2025cites this paper
• Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations

  2025cites this paper
• Universality of in situ interfacial aldehyde-protein Schiff-based reaction in the construction of protein-stabilized emulsions: Formation, interfacial properties and digestion behavior

  2025cites this paper
• An Insight into Plant-based Yogurts: Physicochemical, Organoleptic Properties and Functional Food Aspects

  2025cites this paper
• Animal and Plant Sourced Proteins as Part of a Balanced Human Diet

  2025cites this paper
• Acomprehensive review on microalgae protein as an emerging protein resource.

  2025cites this paper
• Identifying semi-polar co-passengers in commercial plant protein ingredients.

  2025cites this paper
• Chemical composition and physical parameters of particles as factors of variability of the sorption properties of protein powder preparations

  2025cites this paper
• Sustainable Microbial Fermentation of Plant Proteins: Potential, Biological Resources, Fermentation Mechanisms, Applications and Challenges in Food Industry

  2025cites this paper
• Solid State Fermentation—A Promising Approach to Produce Meat Analogues

  2025cites this paper
• Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake

  2025cites this paper
• Optimising Enzymatic Cross-Linking: Impact on Physicochemical and Functional Properties of Lupin Flour and Soy Protein Isolate

  2025cites this paper
• Effects of screw-pressing temperature on the functional properties and structural characteristics of apricot (Prunus armeniaca L.) kernel protein isolates

  2025cites this paper
• Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future

  2025cites this paper
• Exploring the Properties of Mung Bean, Cowpea, and Soy: Assessing Their Potential Suitability for Use in Plant‐Based Meat Alternatives

  2025cites this paper
• Optimized Protein Isolation from Industrial Sacha Inchi Seed Meal via Alkaline Extraction: Functional and Nutritional Characterization

  2025cites this paper
• Unraveling the physicochemical differences among Osborne protein classes via bioinformatics and AI.

  2025cites this paper
• Mixing commercial plant proteins compromises the mechanical properties of heat-set gels

  2025cites this paper
• Compuestos bioactivos de la semilla de chía (Salvia hispánica L.) y sus múltiples beneficios como superalimento

  2025cites this paper
• Kesehatan dan Penerimaan Konsumen Terhadap Plant-Based Food Di Indonesia: Studi Literatur

  2025cites this paper
• Sustainable Protein Production from Mallow Leaves by Lactic Acid Bacteria as a Green Alternative Protein

  2025cites this paper
• Lipid stability profiles of uncooked plant-based meat analogue burger patties and comparison of their textural and sensory properties with traditional beef burger patties

  2025cites this paper
• AI for Sustainable Future Foods

  2025cites this paper
• Influence of pH-shifting combined with ultrasound on the structure and emulsification characteristics of coconut meal globulin

  2025cites this paper
• Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges.

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

  2025cites this paper
• Ultrasound-induced changes in the structure and functionality of starch and protein

  2025cites this paper
• Delivery of probiotics in easy-to-prepare protein gels designed for safe swallowing

  2025cites this paper
• Functional and Nutritional Properties of Proteins From Barley Malting By‐Products

  2025cites this paper
• Green pathways to seaweed protein: a comparative techno-economic appraisal of pH shifting, MAE, UAE, and EAE

  2025cites this paper
• The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

  2025cites this paper
• Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition

  2024cites this paper
• Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection.

  2024cites this paper
• Semirational Design Based on Consensus Sequences to Balance the Enzyme Activity-Stability Trade-Off.

  2024cites this paper
• Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

  2024cites this paper
• Blended-protein changes body weight gain and intestinal tissue morphology in rats by regulating arachidonic acid metabolism and secondary bile acid biosynthesis induced by gut microbiota

  2024cites this paper
• Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives

  2024cites this paper
• Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

  2024cites this paper
• Valorization of biomass for food protein via deep eutectic solvent extraction: Understanding the extraction mechanism and impact on protein structure and properties

  2024cites this paper
• The Role of Soy Protein in Plant-Based Foods

  2024cites this paper
• Dietary Fiber and Dietary Protein of Lemongrass (Cymbopogon Citratus Stapf.) as Potential Functional Food in Risk Prevention for Diabetes Mellitus and Cardiovascular Disease: An Animal Model

  2024cites this paper
• The Influence of Protein Components on Quinoa Protein–Xanthan Gum Complex Gels at Different pH Levels

  2024cites this paper
• Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments

  2024cites this paper