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Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review

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Madaraboina Venkateswara Rao, Sunil C. K.Ashish Rawson, Chidanand D. V.Venkatachlapathy N.. (2023) Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review. Critical Reviews in Food Science and Nutrition 63:19, pages 4070-4091.
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Milad Hadidi, Samuel Rodriguez Garcia, Dimitrios Ziogkas, David Julian McClements & Andres Moreno. (2023) Cereal bran proteins: recent advances in extraction, properties, and applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-25.
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Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, Oyekemi Olabisi Popoola, Abdo Hassoun, Muhammad Faisal Manzoor & Sneh Punia Bangar. (2023) Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Victor Jonas da Rocha Esperança, Caroline Corrêa de Souza Coelho, Renata Tonon, Renata Torrezan & Otniel Freitas-Silva. (2022) A review on plant-based tree nuts beverages: technological, sensory, nutritional, health and microbiological aspects. International Journal of Food Properties 25:1, pages 2396-2408.
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Fatma Boukid, Cristina M. Rosell, Sara Rosene, Sara Bover-Cid & Massimo Castellari. (2022) Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Critical Reviews in Food Science and Nutrition 62:23, pages 6390-6420.
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Zhi-Jing Ni, Yi-Ge Zhang, Sheng-Xiong Chen, Kiran Thakur, Shaoyun Wang, Jian-Guo Zhang, Ya-Fang Shang & Zhao-Jun Wei. (2022) Exploration of walnut components and their association with health effects. Critical Reviews in Food Science and Nutrition 62:19, pages 5113-5129.
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Josephine J. Minde, Pavithravani B. Venkataramana & Athanasia O. Matemu. (2021) Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review. Critical Reviews in Food Science and Nutrition 61:13, pages 2249-2261.
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Articles from other publishers (32)

Jian Tang, Lulu Cui, Siqi Zhang, Li Wang, Dianzhi Hou & Sumei Zhou. (2023) A novel plant-based milk alternative made from red kidney bean (Phaseolus vulgaris L.): Effects of cultivars on its stability and sensory properties. Food Bioscience 56, pages 103362.
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Xinyu Zhang, Qiang Wang, Zhe Liu, Lanyi Zhi, Bo Jiao, Hui Hu, Xiaojie Ma, Dominic Agyei & Aimin Shi. (2023) Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications. Food Hydrocolloids 144, pages 109008.
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Aijun Xie, Yushi Dong, Zifei Liu, Zhiwei Li, Junhua Shao, Mohan Li & Xiqing Yue. (2023) A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies. Foods 12:21, pages 3952.
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Gabriela Polmann, Pedro Henrique Santos, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins, Sandra Regina Salvador Ferreira & Jane Mara Block. (2023) Gurguéia nut (Dipteryx lacunifera Ducke) cake as a new source for obtaining cake and extracts rich in bioactive compounds using clean methods. Biomass Conversion and Biorefinery.
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Xiaojiao Li, Hao Cheng & Li Liang. (2023) Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry. Journal of the American Oil Chemists' Society.
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Shima Saffarionpour. (2023) Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods. Food and Bioprocess Technology.
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Eva Grau-Fuentes, Dolores Rodrigo, Raquel Garzón & Cristina M. Rosell. (2023) Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value. Journal of Functional Foods 106, pages 105609.
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Yuxi Ling, Le Cheng, Xue Bai, Ziqi Li, Jie Dai & Difeng Ren. (2023) Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages. Plant Foods for Human Nutrition 78:2, pages 467-475.
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Shrishti Joshi, Shikha Bathla, Arashdeep Singh, Minaxi Sharma, Baskaran Stephen Inbaraj & Kandi Sridhar. (2022) Development of mung bean ( Vigna radiate L.)‐based next‐generation vegan milk: Processing, nutritional composition and quality attributes . International Journal of Food Science & Technology 58:2, pages 785-794.
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Daniel Castro-Criado, Mercedes Jiménez-Rosado, Víctor Perez-Puyana & Alberto Romero. (2023) Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. Foods 12:3, pages 507.
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Thanyaporn Kleekayai, Mohammadreza Khalesi, Miryam Amigo-Benavent, Maria Cermeño, Pádraigín Harnedy-Rothwell & Richard J. FitzGerald. 2023. Green Protein Processing Technologies from Plants. Green Protein Processing Technologies from Plants 131 178 .
Arzu Öztürk Kesebir. (2022) Purification and Characterization of Lipoxygenase from Walnuts (Juglans Regia) and Investigation of the Effects of Some Phenolic Compounds on the Activity. ChemistrySelect 7:46.
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Laércio Galvão Maciel & Gerson Lopes Teixeira. (2022) Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. Food Production, Processing and Nutrition 4:1.
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Munish Sharma, Munit Sharma & Munish Sharma. (2022) A comprehensive review on ethnobotanical, medicinal and nutritional potential of walnut (Juglans regia L.). Proceedings of the Indian National Science Academy 88:4, pages 601-616.
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Lise Friis Christensen, Beatriz García-Béjar, Claus Heiner Bang-Berthelsen & Egon Bech Hansen. (2022) Extracellular microbial proteases with specificity for plant proteins in food fermentation. International Journal of Food Microbiology 381, pages 109889.
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Andrea Hoehnel, Emanuele Zannini & Elke K. Arendt. (2022) Targeted formulation of plant-based protein-foods: Supporting the food system’s transformation in the context of human health, environmental sustainability and consumer trends. Trends in Food Science & Technology 128, pages 238-252.
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Martin Vogelsang‐O'Dwyer, Aylin W Sahin, Emanuele Zannini & Elke K Arendt. (2021) Physicochemical and nutritional properties of high protein emulsion‐type lupin‐based model milk alternatives: effect of protein source and homogenization pressure. Journal of the Science of Food and Agriculture 102:12, pages 5086-5097.
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Gopika Jayaprakash, Aarti Bains, Prince Chawla, Melinda Fogarasi & Szabolcs Fogarasi. (2022) A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application. Polymers 14:15, pages 3003.
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Panagiota Binou, Amalia E. Yanni, Klio Kartsioti, Aikaterini Barmpagianni, Panagiotis Konstantopoulos, Vaios T. Karathanos & Alexander Kokkinos. (2022) Wheat Biscuits Enriched with Plant-Based Protein Contribute to Weight Loss and Beneficial Metabolic Effects in Subjects with Overweight/Obesity. Nutrients 14:12, pages 2516.
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Kasper Hettinga & Etske Bijl. (2022) Can recombinant milk proteins replace those produced by animals?. Current Opinion in Biotechnology 75, pages 102690.
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Pattarasuda Rawiwan, Yaoyao Peng, I Gusta Putu Bayu Paramayuda & Siew Young Quek. (2022) Red seaweed: A promising alternative protein source for global food sustainability. Trends in Food Science & Technology 123, pages 37-56.
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Augusto Bene Tomé Constantino & Edwin Elard Garcia‐Rojas. (2022) Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties. Journal of the Science of Food and Agriculture 102:7, pages 2630-2639.
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Aileen Pua, Vivien Chia Yen Tang, Rui Min Vivian Goh, Jingcan Sun, Benjamin Lassabliere & Shao Quan Liu. (2022) Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods 11:6, pages 875.
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Georgina L. Heredia-Leza, Luz María Martínez & Cristina Chuck-Hernandez. (2022) Impact of Hydrolysis, Acetylation or Succinylation on Functional Properties of Plant-Based Proteins: Patents, Regulations, and Future Trends. Processes 10:2, pages 283.
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Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tahir Zahoor, Tariq Mehmood, Samreen Ahsan, Atif Liaqat, Muhammad Nadeem, Assam Bin Tahir, Nimra Sameed & Shoaib Aziz. 2022. Plant Protein Foods. Plant Protein Foods 251 270 .
Patrycja Cichońska & Małgorzata Ziarno. (2021) Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 10:1, pages 91.
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Clara Takayama Arbach, Izabel Almeida Alves, Mairim Russo Serafini, Rodrigo Stephani, Ítalo Tuler Perrone & Juliana de Carvalho da Costa. (2021) Recent patent applications in beverages enriched with plant proteins. npj Science of Food 5:1.
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Alvaro Villanueva-Lazo, Sergio Montserrat-de la Paz, Noelia Maria Rodriguez-Martin, Francisco Millan, Cecilio Carrera, Justo Javier Pedroche & Maria del Carmen Millan-Linares. (2021) Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates. Foods 10:10, pages 2297.
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Ulrike Einhorn-Stoll, Artwin Archut, Marina Eichhorn & Hanna Kastner. (2021) Pectin - Plant protein systems and their application. Food Hydrocolloids 118, pages 106783.
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Franciele Rovasi Adolfo, Paulo Cícero do Nascimento, Letícia Brudi, Denise Bohrer & Leandro Machado de Carvalho. (2021) Simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking. Food Chemistry 345, pages 128766.
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Etienne Pilorgé, Bruno Kezeya, Wolfgang Stauss, Frédéric Muel & Marcus Mergenthaler. (2021) Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU. OCL 28, pages 54.
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Andrea Gila-Díaz, Silvia M. Arribas, Ángel Luis López de Pablo, Ma Rosario López-Giménez, Sophida Phuthong & David Ramiro-Cortijo. (2020) Development and Validation of a Questionnaire to Assess Adherence to the Healthy Food Pyramid in Spanish Adults. Nutrients 12:6, pages 1656.
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