A5064365430- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food composition and properties
- Polysaccharides Composition and Applications
- Additive Manufacturing and 3D Printing Technologies
- Agricultural pest management studies
- Genetic and Environmental Crop Studies
Wageningen University & Research
2023-2024
TiFN
2023-2024
Zuyd University of Applied Sciences
2024
Currently, plant proteins are fractionated to ingredients with high purities, but an often ignored point is the impact of extraction and fractionation process on protein functionality. To allow a fair effective comparison, it key understand changes in protein's aggregated state occurring extracted during processing. We review conventional upcoming processes (on pulses oilseeds) focus how processing history influences macroscopic functional properties proteins. establish this link, we dive...
In recent years, several studies have used proteomics approaches to characterize genetic variant profiles of agricultural raw materials. such studies, the challenge is quantification individual protein variants. this study a novel UPLC-PDA-MS method with absolute and label-free UV-based peptide was applied quantify variants legumin, vicilin albumins in pea extracts. The aim investigate applicability identify challenges determining concentration from measured concentrations. Analysis mass...
So far, research in the field of 3D food printing (3DFP) has mainly been focused on technical aspects related to print and current applications have largely limited presentation individual items. Studies into implications 3DFP e.g. nutrition or potential for sustainability are limited, like aspects, only approached from their own domain. As a result, landscape is fragmented reach its full requires holistic view elevate use cases one comprehensive framework. In this paper we provide discourse...
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary 66:33 10:90 (w/w). this study, effect of variations in L:V on protein emulsifying properties (emulsion droplet size (d3,2) vs concentration (Cp)) at pH 7.0 was investigated using a purified legumin (PLFsol) and vicilin fraction (PVFsol). Despite Γmax,theo, interfacial oil–water interface were similar for PLFsol PVFsol. Hence, did not affect properties. Further, PVFsol less efficient than whey...