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Plant-Based Proteins: Plant Source, Extraction, Food Applications, and Challenges
Protein ingredients, originating from both animal and plant sources, play a crucial role in the food industry due to their nutritional and functional...
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Plant-based proteins: clinical and technological importance
Healthy and sustainable diets have seen a surge in popularity in recent years, driven by a desire to consume foods that not only help health but also...
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Enzyme-Assisted Extraction of Plant Proteins
Enzyme-assisted extraction (EAE) is an environmentally friendly green processing technique used to aid protein extraction from different plant...
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Production of Plant Proteins and Peptides with Pharmacological Potential
The use of plant proteins or peptides in biotechnology is based on their identification as possessing bioactive potential in plants. This is usually...
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Air Classification of Plant Proteins
Dry milling followed by air classification has been widely adapted as a sustainable and energy-friendly approach for enrichment of plant proteins...
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Microwave-Assisted Extraction of Plant Proteins
Due to the increase of world population, the demand for protein of animal origin is expected to double by 2050. However, the production of animal...
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Alkaline Extraction–Isoelectric Precipitation of Plant Proteins
Alkaline extraction–isoelectric precipitation has been the most used method to extract protein from plant foods. The sample preparation will depend...
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Valorization of plant proteins for meat analogues design—a comprehensive review
Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint...
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Micellar Precipitation and Reverse Micelle Extraction of Plant Proteins
Current food challenges have allowed the development of innovative technologies to supply the global protein demand. Plant-based proteins are the...
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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties
Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless,...
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Effects of Extraction Technologies on the Functionalities and Applications of Plant Proteins
The need to provide proteins to a rapidly growing world population calls for a sustainable plant-based protein supply. There has been a growing...
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New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies
In recent years, there is a huge growth in the popularity of plant-based proteins due to their health-promoting effects, being environment friendly,...
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Application of Ultrasound Technology in Plant-Based Proteins: Improving Extraction, Physicochemical, Functional, and Nutritional Properties
Protein plays numerous nutritional and physiological roles in the body that are essential for life. The demands for animal proteins are estimated to...
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Electro-Activation as Emerging Technology for Proteins Extraction from Plant Materials: Theory and Applications
Electro-activation of aqueous solutions is a branch of the applied electrochemistry. It consists in modifying the reactivity of solutions following...
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Comparison of Emulsifying Properties of Plant and Animal Proteins in Oil-in-Water Emulsions: Whey, Soy, and RuBisCo Proteins
There is increasing interest within the food industry in replacing animal-derived ingredients with plant-derived alternatives. In this study, we...
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Plant-Based Protein Processing and Texture Properties
Plant-based protein products, such as meat and cheese analogs and plant-based milk, mimic the appearance, flavor, and texture of animal products....
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Reactive oxygen species induced oxidative damage to DNA, lipids, and proteins of antibiotic-resistant bacteria by plant-based silver nanoparticles
This study assesses the mechanism of action of plant-based silver nanoparticles (AgNPs) against antibiotic-resistant bacteria. We compared AgNPs...
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Recent patent applications in beverages enriched with plant proteins
Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich...
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Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
Protein isolates from canola (CAPI), chickpea (CHPI), and potato (PPI), were characterized and implemented in a 3D printed meat analogue formulation...
