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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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Matèries:	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
Accés en línia:	ONIX_20250812T110751_9783725835782_80
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Functionality and Food Applications of Plant Proteins (Volume II)

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