Proteins from land plants – Potential resources for human nutrition and food security

By L. Day. 2013

739 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/ee7eb4267249fb0c8a6a7a4a780a93123496e3e6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Zannini
2. E. Arendt
3. Martin Vogelsang-O’Dwyer
4. R. Boom
5. M. Schutyser
6. A. J. Goot
7. C. Rosell
8. Fatma Boukid

In Nutrition and Dietetics

1. E. Zannini
2. E. Arendt
3. Martin Vogelsang-O’Dwyer
4. M. Schutyser
5. R. Boom
6. A. J. Goot
7. C. Rosell
8. Fatma Boukid

In Plant Science

1. R. Boom
2. A. J. Goot

Citations in the corpus

• Structuring processes for meat analogues (2018, neutral): “As a second strategy, meat in a meal can be replaced by the consumption of vegetables, beans, pulses, and/or nuts (Day, 2013; De Boer, Schösler, & Aiking, 2014).”
• Production of pulse protein ingredients and their application in plant-based milk alternatives (2021, background): “In general, pulse storage proteins are relatively low in sulphur-containing amino acids, but have a high lysine content compared to cereal proteins (Day, 2013; Duranti, 2006), making them suitable for blending with cereal proteins where a complete amino acid profile is required.”
• Dry fractionation for sustainable production of functional legume protein concentrates (2015, background): “Native pulse proteins are relatively rich in albumins and therefore show very good foaming properties equivalent to those of eggwhite (Day, 2013).”