Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion filled gel.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11902
Abstract: BACKGROUND The consumers demand for plant-based cheese analogues (PCA) is growing owing to their easy and versatile ways of use. However, the products available on the market are nutritionally poor. They are low in protein,… read more here.
Keywords: pea protein; plant based; cheese analogue; spreadable plant ... See more keywords
Comprehensive quality evaluation and interaction mechanism of processed cheese analogues prepared from starch, protein, and oil from plant sources.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12754
Abstract: BACKGROUND In recent years, there has been an increasing demand for plant-based cheese analogues, however, the protein content of plant-based cheeses currently on the market is generally low and cannot meet the nutritional needs of… read more here.
Keywords: interaction; cheese analogues; plant based; plant ... See more keywords
Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.10.097
Abstract: With a long-term nutrition goal for healthy aging, the aim of this study was to compare the bioavailability of amino acids, in particular the leucine, after the ingestion of two solid and isocaloric dairy products… read more here.
Keywords: based cheese; pig; plasma leucine; study ... See more keywords
The Application of Pulse Flours in the Development of Plant-Based Cheese Analogues: Proximate Composition, Color, and Texture Properties
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DOI: 10.3390/foods10092208
Abstract: Despite the many benefits of pulses, their consumption is still very low in many Western countries. One approach to solving this issue is to develop attractive pulse-based foods, e.g., plant-based cheeses. This study aimed to… read more here.
Keywords: based cheese; cheese analogues; pulse based; application pulse ... See more keywords
Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese
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DOI: 10.3390/foods11020178
Abstract: The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their ability to… read more here.
Keywords: pea protein; plant based; protein matrix; based cheese ... See more keywords