Author

G. V. Gautério

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Review Open access Sep 2026

Conventional and Ultrasound-Assisted Extraction: Comparison for Techno-Functional Properties, Sustainability, and Challenges for Plant-Based Food Applications

The growing demand for sustainable protein ingredients has intensified interest in legumes as strategic raw materials for plant-based food applications. Legume proteins, mainly composed of globulins, albumins, vicilins, and legumins, exhibit relevant nutritional and techno-functional properties, including solubility, e...

Mariana Morais Soares Costa, G. V. Gautério, A. Lemes et al. · Processes · 0 citations

Review Open access Jul 2026

Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges

The growing demand for sustainable protein sources has intensified interest in plant-based food systems. Pulses are well established and recognized as nutritious, sustainable protein sources (~15–30% dry weight), rich in lysine and limited in cysteine, methionine, and tryptophan amino acids. In contrast, Spirulina is c...

Adriana Boza, Eduarda Lemos, Monize Bürck et al. · Macromol · 0 citations