Imaxe de Portada

Functionality and Food Applications of Plant Proteins (Volume II)

This is a reprint of the MDPI Foods Special Issue “Functionality and Food Applications of Plant Proteins (Volume II)”, focusing on the characterization, chemistry, interaction, processing, modification, functionality, and/or application of all types of plant proteins related to human foods.

Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2025
Subjects:
edible mushrooms
plant-based protein
chickpea
canola oil
beetroot extract
sensory attributes
alternative meat
protein functionality
plant-based foods
protein hydrolysis
cross-linking
deamidation
enzyme-assisted extraction
analogues
pea protein isolate
egg white protein
differential scanning calorimetry
gelling point
solubility
coagulation
plant proteins
physicochemical properties
animal protein alternatives
structure–function relationships
oilseed
bioactive peptide
functional food
protein hydrolysate
Lupinus luteus
protein isolate
functional properties
chemical composition
amino acids
vegetable protein
meat analog
mass exchange
hot air
infrared
microwave
microstructure
3D food printing
plant protein
printer parameters
texture
pulse protein
composition
structure–property relationship
functional property
physical modification
non-covalent complexation
food application
high-moisture meat analog
plant-based meat
extrusion
pea proteins
soy protein ingredients
thermal treatment
emulsification
gelation properties
11S/7S ratio
water-soluble extract
non-milk products
mixture planning
technological properties
shelf life
wheat
glutenin
gliadin
celiac disease
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en liña:ONIX_20250812T110751_9783725835782_80
Tags: Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
Summary:This is a reprint of the MDPI Foods Special Issue “Functionality and Food Applications of Plant Proteins (Volume II)”, focusing on the characterization, chemistry, interaction, processing, modification, functionality, and/or application of all types of plant proteins related to human foods.

Títulos similares