☆ 4.7 Article

Rapeseed protein concentrate as a potential ingredient for meat analogues

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

Wanqing Jia et al.

Summary: RPC and RPI were fractionated from rapeseed meal and characterized for their technofunctional properties. RPC was largely denatured with insoluble fractions, while RPI maintained protein nativity with high solubility. The two fractions exhibited different thermal and rheological properties, indicating their diverse potential for food applications.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Add to Collection

Article Chemistry, Applied

Apparent universality of leguminous proteins in swelling and fibre formation when mixed with gluten

Steven H. V. Cornet et al.

Summary: Increasing gluten content in mixed gels can reduce swelling of other proteins, indicating the importance of a continuous gluten network for fiber formation. The strain on non-gluten proteins increases with higher gluten content.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Review Food Science & Technology

Texture methods for evaluating meat and meat analogue structures: A review

Floor K. G. Schreuders et al.

Summary: Meat analogue products are successful when they closely resemble meat in sensory properties. Understanding and analyzing the texture properties of meat analogues using techniques such as mechanical testing, spectroscopy, and imaging is crucial for developing products that meet consumer demands. Developing novel techniques to quantify the properties of meat analogues will lead to the creation of products that align with consumer values and preferences.

FOOD CONTROL (2021)

Add to Collection

Review Food Science & Technology

Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential

Julia K. Keppler et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Add to Collection

Article Engineering, Chemical

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

Floor K. G. Schreuders et al.

JOURNAL OF FOOD ENGINEERING (2019)

Add to Collection

Article Food Science & Technology

Shear-induced fibrous structure formation from a pectin/SPI blend

Birgit L. Dekkers et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Add to Collection

Article Engineering, Chemical

Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

Katarzyna J. Grabowska et al.

JOURNAL OF FOOD ENGINEERING (2016)

Add to Collection

Article Agronomy

Canola/rapeseed protein-functionality and nutrition

Janitha P. D. Wanasundara et al.

OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2016)

Add to Collection

Article Chemistry, Applied

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

J. A. M. Berghout et al.

FOOD HYDROCOLLOIDS (2015)

Add to Collection

Article Food Science & Technology

Shear structuring as a new method to make anisotropic structures from soy-gluten blends

Katarzyna J. Grabowska et al.

FOOD RESEARCH INTERNATIONAL (2014)

Add to Collection

Article Engineering, Chemical

Lupine and rapeseed protein concentrate in fish feed: A comparative assessment of the techno-functional properties using a shear cell device and an extruder

Vukasin Draganovic et al.

JOURNAL OF FOOD ENGINEERING (2014)

Add to Collection

Review Food Science & Technology

A review on protein-phenolic interactions and associated changes

Tugba Ozdal et al.

FOOD RESEARCH INTERNATIONAL (2013)

Add to Collection

Review Food Science & Technology

Proteins of Brassicaceae Oilseeds and their Potential as a Plant Protein Source

Janitha P. D. Wanasundara

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)

Add to Collection

Article Food Science & Technology

Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties

Siong H. Tan et al.

JOURNAL OF FOOD SCIENCE (2011)

Add to Collection

Review Food Science & Technology

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

M. A. Asgar et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)

Add to Collection

Article Engineering, Mechanical

Study on true stress correction from tensile tests

J. M. Choung et al.

JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY (2008)

Add to Collection

© Peeref 2019-2024. All rights reserved.