Add to ORKGPlant proteins gain increasing interest as part of a sustainable diet. Because plant materials not only contain protein, they are generally isolated via an energy intensive wet fractionation. This review discusses dry fractionation as an alternative and more sustainable route for producing functional legume protein-enriched fractions. Increasing protein purity of dry-enriched fractions is discussed by identification of relationships between legume morphology and ability for separation in the dry state. Finally, functionality and nutritional properties of legume protein fractions and their application in high protein beverage and meat like structures are reviewed
The continuous world population growth induces a total protein demand increase based mainl...
Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extracti...
Green biomass has potential as a sustainable protein source for human consumption, due to its abunda...
Plant proteins gain increasing interest as part of a sustainable diet. Because plant materials not o...
<p>The global demand for protein-rich foods is expected to double in the coming decades due to the i...
Wet fractionation processes are mainstream technology for producing plant-derived protein isolates. ...
Functionality-driven fractionation of lupin seeds The growth in the world population requires an inc...
Dry fractionation can be used to prepare protein enriched legume ingredients through dry milling and...
Dry fractionation of mung bean, yellow pea, and cowpea was performed to investigate the compositions...
Dry fractionation offers an attractive route to sustainably produce protein-enriched plant-based ing...
Grain legumes are important sources of protein for nutritional and techno-functional applications. T...
Food products often contain highly-refined ingredients. The use of highly-refined ingredients has ad...
Air classification is a milder and more sustainable method to obtain protein-enriched fractions than...
Supply of feed protein is critical for animal production The area of pulses has declined in Europe ...
Aqueous fractionation of protein from lupin seeds was investigated as an alternative to the conventi...
The continuous world population growth induces a total protein demand increase based mainl...
Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extracti...
Green biomass has potential as a sustainable protein source for human consumption, due to its abunda...
Plant proteins gain increasing interest as part of a sustainable diet. Because plant materials not o...
<p>The global demand for protein-rich foods is expected to double in the coming decades due to the i...
Wet fractionation processes are mainstream technology for producing plant-derived protein isolates. ...
Functionality-driven fractionation of lupin seeds The growth in the world population requires an inc...
Dry fractionation can be used to prepare protein enriched legume ingredients through dry milling and...
Dry fractionation of mung bean, yellow pea, and cowpea was performed to investigate the compositions...
Dry fractionation offers an attractive route to sustainably produce protein-enriched plant-based ing...
Grain legumes are important sources of protein for nutritional and techno-functional applications. T...
Food products often contain highly-refined ingredients. The use of highly-refined ingredients has ad...
Air classification is a milder and more sustainable method to obtain protein-enriched fractions than...
Supply of feed protein is critical for animal production The area of pulses has declined in Europe ...
Aqueous fractionation of protein from lupin seeds was investigated as an alternative to the conventi...
The continuous world population growth induces a total protein demand increase based mainl...
Dry milling and subsequent sieving were evaluated as an alternative to the conventional wet extracti...
Green biomass has potential as a sustainable protein source for human consumption, due to its abunda...