Construction of a Pea Protein-based 3D Printable Meat Analog System and Mechanism Underlying Its Printing Quality

Authors: WANG Honglei, LI Jiayi, GUO Tingting, LI Yajie, NI Yidan, ZHOU Quancheng

Source: Shipin Kexue, Vol 45, Iss 13, Pp 26-37 (2024)

Subject Terms: plant-based meat analogs, 3d printing, pea protein, construction mechanism, gellan gum, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-13-004.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/9c1c0e3ca3fa4cd4a64eab98881dd41b

Functionality and Food Applications of Plant Proteins

Contributors: Li, Yonghui

Subject Terms: green soybean, ultrasonic extraction, bioactive compounds, antioxidant, dairy product, fortification, pod, Glycine max L., quercetin, almond protein matrix, brown rice protein matrix, HPLC, antioxidant activity, DSC, FTIR-ATR, plant-based foods, pea protein, pectin, thermodynamic incompatibility, transglutaminase, plant protein digestibility, protein isolates, protein concentrates, alternative fractionation, heat treatment, protein modifications, in vitro protein digestion, protein, meat analog, texture, insect protein, algae protein, plant protein, double protein dairy, process flow, production, health effects, taste, flavor, extrusion technology, textured soy protein, protein subunit composition, processing applicability, plant-based meat analogues, C-phycocyanin, high-pressure cell disruption, extraction method, Arthrospira platensis, pulse proteins, enzymatic hydrolysis, hydrolysate, protease, functional properties, myoglobin, plant-based meat alternatives, HS-SPME-GC-MS, volatiles, PCA-analysis, aroma, Maillard reaction, lipid oxidation, aldehydes, pyrazines, textured vegetable protein, meat analogs, physicochemical properties, rehydration capacity, patty textures, fava bean, amyloids, legumin, vicilin, 11S, 7S, microscopy, rheology, plant-based meat analogs, protein hydrolysates, nutritional property, peptide profile, bioactive assessment, texturization, phase transition, meat analogues, pea protein isolate, chickpea protein isolate, salt extraction coupled with ultrafiltration, scaled-up production, structural characteristics, Research and information: general, Biology, life sciences, Cultural studies: food and society

File Description: image/jpeg

Access URL: https://directory.doabooks.org/handle/20.500.12854/100842
https://mdpi.com/books/pdfview/book/7305

Mungbean and pumpkin protein isolates as novel ingredients for the development of meat analogs using heat-induced gelation technique

Authors: Mohammad Affan Baig, Feyisola Fisayo Ajayi, Hussein Mostafa, Nilushni Sivapragasam, Sajid Maqsood

Source: Frontiers in Sustainable Food Systems, Vol 7 (2023)

Subject Terms: plant-based meat analogs, plant proteins, physicochemical properties, texture, microstructure, viscoelasticity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2023.1243183/full; https://doaj.org/toc/2571-581X

Access URL: https://doaj.org/article/18dd16253a3640328ed9816ef9d61104

Alternative Products Selling Sustainability? A Brazilian Case Study on Materials and Processes to Produce Plant-Based Hamburger Patties

Authors: Vânia G. Zuin, Evelyn Araripe, Karine Zanotti, Aylon M. Stahl, Caroindes J. C. Gomes

Source: Sustainable Chemistry, Vol 3, Iss 3, Pp 415-429 (2022)

Subject Terms: green and sustainable chemistry, protein extraction, soybean processing, soybean production in Brazil, plant-based meat analogs, case study, Environmental technology. Sanitary engineering, TD1-1066, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2673-4079/3/3/26; https://doaj.org/toc/2673-4079

Access URL: https://doaj.org/article/2c9315888c424d3ea758dca5f8f71ee0

Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review

Authors: Anqi Tao, Hongyu Zhang, Junnan Duan, Ying Xiao, Yao Liu, Jianwei Li, Jieyu Huang, Tian Zhong, Xi Yu

Source: Frontiers in Microbiology, Vol 13 (2022)

Subject Terms: beany-flavor, plant-based meat analogs, fermentation, soy proteins, pea proteins, off-flavor, Microbiology, QR1-502

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2022.1070773/full; https://doaj.org/toc/1664-302X

Access URL: https://doaj.org/article/e49b2daa87e34aae96871912301914cc

Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides

Authors: Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu

Source: Foods, Vol 12, Iss 5, p 1061 (2023)

Subject Terms: plant-based meat analogs, protein hydrolysates, nutritional property, peptide profile, bioactive assessment, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/5/1061; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/e979fc93afa84105a43798f671b543d8