Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

The processing of animal- and plant-based food proteins significantly impacts their structure, techno-functional properties, and nutritional quality. Techniques such as heating, extrusion, fermentation, and enzymatic hydrolysis alter protein conformation, leading to changes in solubility, emulsifica...

সম্পূর্ণ বিবরণ

সংরক্ষণ করুন:

গ্রন্থ-পঞ্জীর বিবরন
বিন্যাস:	Online
ভাষা:	ইংরেজি
প্রকাশিত:	MDPI - Multidisciplinary Digital Publishing Institute 2025
বিষয়গুলি:	pea protein isolate salt extraction pH extraction ultrafiltration benchtop versus pilot plant production protein structure and functionality ultrasonic treatment alkaline extraction solubility foaming stability foaming capacity oxidative modification mechanism walnut protein isolates LC-MS/MS identification aggregates digestion products protein fat replacer fat mimic microparticulation microgels thermomechanical treatment complex coacervation ionic strength proteins desalting membrane filtration microfiltration casein micelles milk protein concentrate transmembrane pressure whey protein depletion meat analogues plant protein rheology Lissajous plot anisotropy 16S rRNA sequencing diet popped amaranth gut microbiota short-chain fatty acids lentil proteins plant proteins in-line high-shear mixer functional properties plant-based drinks storage free amino acids proteolysis color shelf-life high-moisture extrusion fibrous structuring meat analogue protein texturization plant-based n/a
অনলাইন ব্যবহার করুন:	ONIX_20250812T110751_9783725835850_84
ট্যাগগুলো:	ট্যাগ যুক্ত করুন কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!

অনুরূপ উপাদানগুলি: Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins