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Yekta R, Assadpour E, Hosseini H, Jafari SM. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review. Carbohydr Polym 2023; 319:121191. [PMID: 37567722 DOI: 10.1016/j.carbpol.2023.121191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/12/2023] [Accepted: 07/08/2023] [Indexed: 08/13/2023]
Abstract
Since the world's population has surged in recent decades, the need for sustainable as well as environmentally friendly protein sources is growing. However, there are daunting challenges in utilizing these protein sources in the food industry due to their poor techno-functional properties compared with animal proteins. Numerous procedures have been introduced to improve plant protein functionalities with related pros and cons. Among them, complexation with polysaccharides is considered a safe and effective process for modulating plant proteins' technological and industrial applications. Notwithstanding the nutritional value of soy protein (SP) as a "complete protein," it is a crucial protein commercially because of its rank as the highest-traded plant-based protein worldwide. The current review deals with SP complexation with ionic polysaccharides, including chitosan, alginate, carrageenan, and xanthan gum, and their effects on the physicochemical and techno-functional properties of SP. Accordingly, the structure of SP and the abovementioned polysaccharides have been considered for a better understanding of the possible interactions. Then, the changes in the physicochemical and functional properties of SP and their potential applications in the formulation of plant-based food products have been discussed. Overall, ionic polysaccharides at optimum conditions would improve the functional properties of SP by altering its secondary structure, making it suitable for a wide range of applications in the food industry.
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Affiliation(s)
- Reza Yekta
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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2
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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3
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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4
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Xin X, Qiu W, Xue H, Zhang G, Hu H, Zhao Y, Tu Y. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure. ULTRASONICS SONOCHEMISTRY 2023; 97:106442. [PMID: 37244085 DOI: 10.1016/j.ultsonch.2023.106442] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/29/2023]
Abstract
In this study, the effects of ultrasound treatment on the texture, physicochemical properties and protein structure of composite gels prepared by salted egg white (SEW) and cooked soybean protein isolate (CSPI) at different ratios were investigated. With the increased SEW addition, the ζ-potential absolute values, soluble protein content, surface hydrophobicity and swelling ratio of composite gels showed overall declining trends (P < 0.05), while the free sulfhydryl (SH) contents and hardness of exhibited overall increasing trends (P < 0.05). Microstructural results revealed that composite gels exhibited denser structure with the increased SEW addition. After ultrasound treatment, the particle size of composite protein solutions significantly decreased (P < 0.05), and the free SH contents of ultrasound-treated composite gels were lower than that of untreated composite gels. Moreover, ultrasound treatment enhanced the hardness of composite gels, and promoted the conversion of free water into non-flowable water. However, when ultrasonic power exceeded 150 W, the hardness of composite gels could not be further enhanced. FTIR results indicated that ultrasound treatment facilitated the composite protein aggregates to form a more stable gel structure. The improvement of ultrasound treatment on the properties of composite gels was mainly by promoting the dissociation of protein aggregates, and the dissociated protein particles further interacted to form denser aggregates through disulfide bond, thus facilitating the crosslinking and reaggregation of protein aggregates to form denser gel structure. Overall, ultrasound treatment is an effective approach to improve the properties of SEW-CSPI composite gels, which can improve the potential utilization of SEW and SPI in food processing.
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Affiliation(s)
- Xiaojuan Xin
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Wei Qiu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Hui Xue
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hui Hu
- Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.
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5
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Wen P, Xia C, Zhang L, Chen Y, Xu H, Cui G, Wang J. Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins. Food Chem 2023; 405:134795. [DOI: 10.1016/j.foodchem.2022.134795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 10/18/2022] [Accepted: 10/26/2022] [Indexed: 11/13/2022]
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Ai Y, Li X, Wu X, Montalbán-López M, Zheng Z, Mu D. Secreting recombinant barnase by Lactococcus lactis and its application in reducing RNA from forages. Enzyme Microb Technol 2023; 164:110191. [PMID: 36608408 DOI: 10.1016/j.enzmictec.2022.110191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/18/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
Barnase is a ribonuclease used for plasmid purification, targeted gene therapy and studies of protein interactions. To make the use of barnase easier, the barnase gene from Bacillus amyloliquefaciens BH072 was cloned into Lactococcus lactis under the control of the PP5 or PnisA promoters. Four recombinant expression vectors were constructed with one or two signal peptides to control the enzyme secretion. 310 mg/L barnase was obtained in the presence of its inhibitor barstar after 36 h induction. The properties of barnase were investigated, showing that the optimal reaction temperature and pH were 50 °C and 5.0, respectively, and the highest enzyme activity reached 16.5 kU/mL. Barnase stored at 40 °C for 72 h retained 90 % of its initial activity, and maintained more than 80 % of its initial activity after 72 h of storage at pH 5.0-9.0. Furthermore, the optimal conditions for enzymatic reduction of nucleic acids in single-cell proteins (SCP) forages was investigated. 1 % salt solution with an SCP-enzyme ratio of 1000:1, pH 5.0 and incubated at 50 °C for 1 h, allowed 82 % RNA content reduction. Finally, homology modeling of barnase demonstrates its three-dimensional structure, and substrate simulation docking predicts key active residues as well as bonding patterns.
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Affiliation(s)
- Yaqian Ai
- Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xingjiang Li
- Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xuefeng Wu
- Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Manuel Montalbán-López
- Department of Microbiology, Faculty of Sciences, University of Granada, Granada 18071, Spain
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Dongdong Mu
- Anhui Fermented Food Engineering Research Center, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin 300071, China.
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Deng X, Huang H, Huang S, Yang M, Wu J, Ci Z, He Y, Wu Z, Han L, Zhang D. Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food. Front Nutr 2022; 9:941527. [PMID: 36313079 PMCID: PMC9607893 DOI: 10.3389/fnut.2022.941527] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 09/23/2022] [Indexed: 11/13/2022] Open
Abstract
Microwave heating technology performs the characteristics of fast heating, high efficiency, green energy saving and easy control, which makes it deeply penetrate into the food industry and home cooking. It has the potential to alter the appearance and flavor of food, enhance nutrient absorption, and speed up the transformation of active components, which provides an opportunity for the development of innovation foods. However, the change of food driven by microwave heating are very complex, which often occurs beyond people's cognition and blocks the development of new food. It is thus necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity. This manuscript focuses on the nutritional macromolecules in food, such as starch, lipid and protein, and systematically analyzes the change rule of structure, properties and function under microwave heating. Then, the flavor, health benefits, potential safety risks and bidirectional allergenicity associated with microwave heating are fully discussed. In addition, the development of new functional foods for health needs and future market based on microwave technology is also prospected. It aims to break the scientific fog of microwave technology and provide theoretical support for food science to understand the change law, control the change process and use the change results.
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Affiliation(s)
- Xuan Deng
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Haozhou Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Shengjie Huang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China
| | - Jing Wu
- Xinqi Microwave Co., Ltd., Guiyang, China
| | - Zhimin Ci
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yanan He
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,State Key Laboratory of Innovation Medicine and High Efficiency and Energy Saving Pharmaceutical Equipment, Jiangxi University of Traditional Chinese Medicine, Nanchang, China,Zhenfeng Wu
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,*Correspondence: Li Han
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, Pharmacy School, Chengdu University of Traditional Chinese Medicine, Chengdu, China,Dingkun Zhang
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8
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Jiao X, Chen W, Fan D. Behind the Veil: A multidisciplinary discussion on protein–microwave interactions. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Bou R, Navarro-Vozmediano P, Domínguez R, López-Gómez M, Pinent M, Ribas-Agustí A, Benedito JJ, Lorenzo JM, Terra X, García-Pérez JV, Pateiro M, Herrera-Cervera JA, Jorba-Martín R. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects. Compr Rev Food Sci Food Saf 2022; 21:2200-2232. [PMID: 35340098 DOI: 10.1111/1541-4337.12936] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/17/2021] [Accepted: 02/12/2022] [Indexed: 02/06/2023]
Abstract
Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high-protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on techno-functional properties and health.
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Affiliation(s)
- Ricard Bou
- Food Safety and Functionality Program, IRTA, Monells, Spain
| | - Paola Navarro-Vozmediano
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Miguel López-Gómez
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Montserrat Pinent
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | | | - José J Benedito
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ximena Terra
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.,Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
| | - José V García-Pérez
- Grupo ASPA, Departamento de Tecnología de Alimentos, Universitat Politècnica de València, València, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - José A Herrera-Cervera
- Departamento de Fisiología Vegetal, Facultad de Ciencias, Universidad de Granada, Granada, Spain
| | - Rosa Jorba-Martín
- Institut d'Investigació Sanitària Pere Virgili (IISPV), Tarragona, Spain
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10
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Modification approaches of plant-based proteins to improve their techno-functionality and use in food products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106789] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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