ORCID Profile
0000-0002-8785-3422
Current Organisation
UNSW Sydney
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Publisher: Elsevier BV
Date: 05-2022
Publisher: Elsevier
Date: 2023
Publisher: Elsevier BV
Date: 06-2023
Publisher: Elsevier BV
Date: 11-2020
Publisher: Elsevier BV
Date: 09-2020
Publisher: Elsevier BV
Date: 05-2023
Publisher: Elsevier BV
Date: 07-2023
Publisher: MDPI AG
Date: 26-04-2023
DOI: 10.3390/GELS9050366
Abstract: Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
Publisher: Authorea, Inc.
Date: 20-12-2022
DOI: 10.22541/AU.167157184.47192904/V1
Abstract: Pea proteins are being widely investigated as a potential substitute for animal proteins due to health benefits and sustainability concerns. However, the limitations associated with functional properties of pea protein such as low solubility, result in poorer overall performance and render it less desirable for food applications such as plant-based milk, cream, or meat products. Different methods have been extensively studied to solve this issue. This review summarises recent and popular physical, chemical, and biological treatments used to modify the functional properties of pea proteins. The aim is to identify successful treatments, gaps in knowledge, and presenting a comprehensive analysis in methods to improve pea protein functionalities and the results after these treatments. It was concluded that chemical modification is by far the most effective in improving the solubility, emulsifying, and foaming properties of pea proteins, followed by biological treatment. The combination of different treatment methods, moreover, has shown some degree of success and provides a wider scope to improve pea protein functionalities, as a promising avenue for future studies.
Publisher: Elsevier BV
Date: 11-2023
No related grants have been discovered for Woojeong Kim.