Effect of Processing on the Structure, Techno-Functional Properties and Nutritional Quality of Animal- and Plant-Based Food Proteins

Weitere Versionen (2)
Gespeichert in:
Hauptverfasser:
Roman, Laura (HerausgeberIn), Li, Ruifen (HerausgeberIn), Raak, Norbert (HerausgeberIn)
Format:
Elektronisch E-Book
Sprache:
Englisch
Veröffentlicht:
MDPI - Multidisciplinary Digital Publishing Institute 2025
Umfang:
1 Online-Ressource (1 electronic resource (192 pages))
Anmerkungen:
English
ISBN:
9783725835867
Zugangseinschränkungen:
Open Access
Schlagworte:
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
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