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Mengzhuo Li, Liang Zou, Lizhen Zhang, Guixing Ren, Yang Liu, Xiaoyan Zhao & Peiyou Qin. Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Jiarui Cao, Kehong Liang, Longxin Lai, Yaosong Wang, Jiahong Wang, Pengfei Yu, Fuliang Cao & Erzheng Su. (2024) Investigation of the physicochemical and functional properties of protein concentrate and glutelin derived from an underutilized green leaf plant: Edible dock (Rumexpatientia L.×Rumextianshanicus A. Los). Food Hydrocolloids 156, pages 110349.
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Yang Chen, Yile Chen, Lianzhou Jiang, Zhaoxian Huang & Weimin Zhang. (2024) Mechanism of improving the digestibility of coconut globulin by atmospheric cold plasma treatment: The perspective of protein structure. Food Hydrocolloids 152, pages 109886.
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Jiayi Hang, Yifu Chu & Lingyun Chen. (2024)
Leguminous ferritin, a natural protein for iron supplementation,
Pickering
emulsion formation and encapsulation of bioactive molecules
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Zhaorui Li, Yungang Cao, Yibing Wang, Yingjie Li, Zhenbin Liu, Zhenbao Zhu, Huan Zhang, Junrong Huang & Youling L. Xiong. (2024) The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate. Food Chemistry 444, pages 138541.
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Nevetha Ravindran, Sushil Kumar Singh & Poonam Singha. 2024. Advances in Biopolymers for Food Science and Technology. Advances in Biopolymers for Food Science and Technology
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Mekala Pavani, Poonam Singha, Darwin Thanaraj Rajamanickam & Sushil Kumar Singh. (2023) Application of fuzzy logic techniques for sensory evaluation of plant-based extrudates fortified with bioactive compounds. Exploration of Foods and Foodomics:5, pages 272-287.
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Niveditha Asaithambi, Poonam Singha & Sushil Kumar Singh. (2023) Influence of hydrodynamic cavitation on functional, nutritional, and structural characteristics of egg-white protein hydrolysates. Food Hydrocolloids for Health 4, pages 100153.
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Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, Sabrina Feksa Frasson, Ilkem Demirkesen, Behic Mert, Poonam Singha, Sushil Kumar Singh & Seid Reza Falsafi. (2023) Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid. Trends in Food Science & Technology 141, pages 104208.
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Arnold J. T. M. Mathijssen, Maciej Lisicki, Vivek N. Prakash & Endre J. L. Mossige. (2023) Culinary fluid mechanics and other currents in food science. Reviews of Modern Physics 95:2.
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Shubhra Shekhar, Prem Prakash, Poonam Singha, Kamlesh Prasad & Sushil Singh. (2023) Modeling and Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Allium sativum Leaves Using Response Surface Methodology and Artificial Neural Network Coupled with Genetic Algorithm. Foods 12:9, pages 1925.
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Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak & Artur Wiktor. (2023) Developments in Plant Proteins Production for Meat and Fish Analogues. Molecules 28:7, pages 2966.
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