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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...

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Sábháilte in:
Formáid: Online
Teanga:Béarla
Foilsithe / Cruthaithe: MDPI - Multidisciplinary Digital Publishing Institute 2025
Ábhair:
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
Rochtain ar líne:ONIX_20250812T110751_9783725835850_84
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