Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins-Reference-Cited by-同舟云学术

Effect of varying pH on solution interactions of soluble meat proteins with different plant proteins

Published:2022 Issue:2 Volume:13 Page:944-956
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gibis Monika¹^ORCID,Trabold Linda¹,Ebert Sandra¹^ORCID,Herrmann Kurt¹,Terjung Nino²,Weiss Jochen¹^ORCID

Affiliation:

1. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany

2. DIL German Institute of Food Technologies e.V., Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany

Abstract

Replacing animal proteins with plant-based proteins is becoming increasingly popular as demand for alternative and more sustainable protein sources increases.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO02411F

Reference39 articles.

1. Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

2. Influence of protein isolate from lupin seeds (Lupinus albus ssp. Graecus) on processing and quality characteristics of frankfurters

3. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

4. Survey of aqueous solubility, appearance, and pH of plant protein powders from carbohydrate and vegetable oil production

5. Aggregation behavior of solubilized meat - Potato protein mixtures

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