J. M. Lorenzo

Structural and Process-Level Limitations of Plant Proteins in Meat Products

This review examines why the incorporation of plant proteins into meat products is frequently associated with technological and structural limitations. It aims to determine whether these constraints arise from ingredient selection, processing conditions, or fundamental differences between plant and myofibrillar protein...

Ingredient innovations for food reformulation: Functional ingredients, alternative proteins, and fat, salt and sugar replacers.

Effect of high hydrostatic pressure on in vitro digestibility and techno-functional properties of fava bean (Vicia faba L.) protein

The increasing demand for sustainable protein sources has positioned fava beans as a promising alternative; however, their limited techno-functional properties and digestibility restrict broader application within food systems. This study aimed to evaluate the impact of high hydrostatic pressure on the structural, nutr...