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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Định dạng:	Online
Ngôn ngữ:	Tiếng Anh
Được phát hành:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Những chủ đề:	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
Truy cập trực tuyến:	ONIX_20250812T110751_9783725835850_84
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Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

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