2023Scientific literature62 citations Open Access

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Maja Benković, Ana Jurinjak Tušek, Tea Sokač Cvetnić +3

Gels

Production (economics)

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as...

DOI →Full text →

2023Academic literature62 citationsDOI

Systematic mining of the human microbiome identifies antimicrobial peptides with diverse activity spectra

Andrew King, Zhengan Zhang, Emerson Glassey +3

Research Library

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Systematic mining of the human microbiome identifies antimicrobial peptides with diverse activity spectra

Antimicrobial Properties of Capsaicin: Available Data and Future Research Perspectives

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

Advances and trends in encapsulation of essential oils

The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties

Paraprobiotics: definition, manufacturing methods, and functionality

Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings

The mechanism, biopolymers and active compounds for the production of nanoparticles by anti-solvent precipitation: A review

A review of Best Management Practices for potato crop using Precision Agricultural Technologies

Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai

Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Asiatic acid alleviates LPS-induced acute kidney injury in broilers by inhibiting oxidative stress and ferroptosis via activation of the Nrf2 pathway

Early Amino Acids in Extremely Preterm Infants and Neurodisability at 2 Years

How to increase sustainable production in the food sector? Mapping industrial and business strategies and providing future research agenda

Development of oil-based gels as versatile drug delivery systems for pediatric applications

Ultrasensitive electrochemical determination of bisphenol A in food samples based on a strategy for activity enhancement of enzyme: Layer-by-layer self-assembly of tyrosinase between two-dimensional porphyrin metal–organic framework nanofilms

Breast Milk and the Importance of Chrononutrition

The LuxS/AI-2 system regulates the probiotic activities of lactic acid bacteria

The role of pulses in improving human health: A review

Nutritional Composition and Bioactive Compounds of Native Brazilian Fruits of the Arecaceae Family and Its Potential Applications for Health Promotion

Preparation of camellia oil oleogel and its application in an ice cream system

Enzymatic and chemoenzymatic synthesis of human milk oligosaccharides and derivatives

Household access to basic drinking water, sanitation and hygiene facilities: secondary analysis of data from the demographic and health survey V, 2017–2018

Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions

Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils

Association between water, sanitation and hygiene (WASH) and child undernutrition in Ethiopia: a hierarchical approach

Food for the elderly based on sensory perception: A review

The impact of different drying methods on antioxidant activity, polyphenols, vitamin C and rehydration characteristics of Kiwifruit

Tensions in the Enactment of Neoliberal Consumer Responsibilization for Waste

Multiresidue analysis of pesticides in four different pomegranate cultivars: Investigating matrix effect variability by GC-MS/MS and LC-MS/MS

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

Capillary electrophoresis mass spectrometry identifies new isomers of inositol pyrophosphates in mammalian tissues

Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review

Hesperidin-Loaded Lipid Polymer Hybrid Nanoparticles for Topical Delivery of Bioactive Drugs

Fabrication and Evaluation of Quercetin Nanoemulsion: A Delivery System with Improved Bioavailability and Therapeutic Efficacy in Diabetes Mellitus

Formation, Mitigation, and Detection of Acrylamide in Foods

Bitter taste signaling in tracheal epithelial brush cells elicits innate immune responses to bacterial infection

Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes

Method validation, residue and risk assessment of 260 pesticides in some leafy vegetables using liquid chromatography coupled to tandem mass spectrometry

Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures

Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes

Chitosan chemistry review for living organisms encapsulation

Biosynthesis of human milk oligosaccharides via metabolic engineering approaches: current advances and challenges

Physicochemical, conformational and functional changes of quinoa protein affected by high-pressure homogenization