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Recent advances on the impact of novel non-thermal technologies on structure and functionality of plant proteins: A comprehensive review.
Dash, Dibya Ranjan; Singh, Sushil Kumar; Singha, Poonam.
Affiliation
  • Dash DR; Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
  • Singh SK; Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
  • Singha P; Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
Crit Rev Food Sci Nutr ; : 1-16, 2022 Oct 11.
Article in En | MEDLINE | ID: mdl-36218326
• Demand and consumption of plant proteins are increasing compared to animal proteins.• Non-thermal technologies changes protein structure and enhances the bio-functional properties.• Structural and functional modification influences the digestive properties of plant proteins.• Limitations and challenges of non-thermal technologies are addressed.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Crit Rev Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Type: Article Affiliation country: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Crit Rev Food Sci Nutr Journal subject: CIENCIAS DA NUTRICAO Year: 2022 Type: Article Affiliation country: India