"Plant Protein Extrusion" was presented at the 2015 Protein Trends & Technologies Seminar by Mian Riaz, Ph.D., Director, Food Protein R& D Center, Texas A&M University. Abstract: Proteins possess a variety of properties enabling them to emulsify, thicken...
"Considerations: Plant Protein Use" was presented at the 2015 Protein Trends & Technologies Seminar by Baraem Ismail, Ph.D., Associate Professor, Dept. of Food Science and Nutrition, University of Minnesota. Abstract: While proteins have multiple functionality and...
December 1, 2014 - Emphasis is currently being placed on the sustainability, low cost and nutritional properties of plant-based proteins as an alternative to the established animal-based proteins currently on the market, resulting in an emergence of novel protein...
November 13, 2014 - Protein and fiber are added to food systems for many reasons, both functional and nutritional. However, with their addition comes the need for ingredient and processing adjustments, depending on the final food and its desired characteristics, which...
September 11, 2013 - Key protein properties and activities include hydration (important to solubility and viscosity-providing abilities); protein-protein interactions (e.g., precipitation and gelation); and surface properties, such as emulsification and foaming. These...
August 20, 2013 - Proteins are added to food for nutritional reasons and for their functionality. Functional abilities include viscosity enhancement and water binding; gelation; aeration and foaming; and emulsification with contributions to a food’s flavor, texture...
