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.
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| Format: | Online |
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| Sprog: | engelsk |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online adgang: | ONIX_20250812T110751_9783725835782_80 |
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| _version_ | 1869531545961758720 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-165324 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1653242025-08-12T09:21:09Z Functionality and Food Applications of Plant Proteins (Volume II) Li, Yonghui 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 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. 2025-08-12T09:21:07Z 2025-08-12T09:21:07Z 2025 book ONIX_20250812T110751_9783725835782_80 9783725835782 9783725835775 https://directory.doabooks.org/handle/20.500.12854/165324 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10696 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3577-5 10.3390/books978-3-7258-3577-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725835782 9783725835775 264 open access |
| spellingShingle | 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 Functionality and Food Applications of Plant Proteins (Volume II) |
| title | Functionality and Food Applications of Plant Proteins (Volume II) |
| title_full | Functionality and Food Applications of Plant Proteins (Volume II) |
| title_fullStr | Functionality and Food Applications of Plant Proteins (Volume II) |
| title_full_unstemmed | Functionality and Food Applications of Plant Proteins (Volume II) |
| title_short | Functionality and Food Applications of Plant Proteins (Volume II) |
| title_sort | functionality and food applications of plant proteins volume ii |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20250812T110751_9783725835782_80 |